Two components to rave about in this one recipe- fresh cherries ( Whooohooo the season is finally here) and lemon curd ( tangy yummy curd).
The last time I made a lemon tart, it received so much good feedback that I was amazed how a humble tart could actually please so many peeps ( Note: not really a fruit tart person but I could well do with it as long as it is a dessert) haha.
Someone wanted it badly so I made it again. But this time round the curd was topped onto the tart and left to set in the fridge. If you like a more set lemon filling, you will love this version here where the entire filling and tart is baked together. For a more creamy custard like tart, the recipe below is perfect for you.
Mummy bought a bag of cherries from the usual fruit seller. They were plump, sweet and had a bite to it. Oh how I love my cherries… especially when they are super fresh and cold. And because they look super bright and red, I felt it was a good addition to the lemon tart. So there you go a Cherry Lemon Curd Tart.
Lemon Tart ( Makes 5″ Round tart )
Ingredients for crust:
63g all purpose flour
17g icing sugar
31g butter, cold and cubed
1/2 egg yolk
1/4 tsp zest
1) In a food processor, pulse flour and icing sugar until well mixed
2) Add in cold butter and pulse until mixture becomes crumbly
3) Add in zest and egg yolks and pulse till mixture comes together. If mixture is too dry, add in a little water to bind the dough till it comes into a ball.
4) Flatten dough and wrap with cling wrap
5) Refrigerate for 30mins to 1hr to set the dough
1/2 cup lemon juice
1 1/2 egg yolks
75g caster sugar
50g butter, cubed
1) Combine all the ingredients in a heat-proof bowl and set it over a bowl of simmering water.
2) Stirring continuously, allow the butter to melt and the mixture to come together. At first the mixture is going to look strange and curdled but just continue stirring and when the butter is melted, switch to a whisk and whisk until the curd is thick and glossy.
3) Taste to ensure the curd is smooth and cooked through then remove from the heat.
4) Refrigerate until set or overnight
Assembly of Tart
1) Preheat oven to 160C.
2) Roll dough out on a lightly floured surface. I like to roll them between 2 pieces of cling wrap.
3) Press gently into tin and trim off excess pastry.
4) Use a fork to prick bottom of pastry with holes and return to fridge to set another 30 mins.
5) When dough is set, line the tart with foil and fill with rice or weights and bake for 15 mins
6) Remove tart from oven and remove the foil and bake for another 25 mins until lightly golden.
7) Let tart cool completely before filling with the lemon curd
8) Decorate with fresh cherries 🙂
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