Super Tarts
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
57
Spice
40
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
12 tbsps
Unsalted Butter3 cup
Sugar2 large
Egg Yolk1.5 tsps
Vanilla2.5 cups
All-Purpose Flour3 tbsps
Water (cold)3 large
Egg1 tbsp
Lemon Zest (meyer)1 cup
Whipped Cream (optional)Directions:
1
Watch how to make this recipe
2
Special equipment: 8 small or 1 large tart pan
3
In a stand mixer, fitted with the dough blade, add the butter and sugar and mix until light and fluffy, about 6 minutes
4
Add in the yolks, 1 at a time, then add the vanilla and combine well
5
Remove the bowl from the mixer and gently fold in the flour
6
Stir in the cold water, 1 tablespoon at a time, until the dough just comes together
7
Wrap in plastic wrap and refrigerate for 1 hour
8
Lemon Curd: In a double boiler over medium-high heat, add all of the custard ingredients and whisk constantly until the mixture thickens and reaches 160 degrees F on an instant-read thermometer
9
Remove from heat and strain through a fine mesh strainer into a bowl
10
Cover the bowl, pressing plastic wrap onto the top of the custard and refrigerate until cool, about 1 hour
11
Preheat the oven to 325 degrees F
12
Remove the dough from the refrigerator and let it rest for 15 minutes (less if it is a hot day)
13
Roll out on a silicone mat to 1/8 to 1/4-inch thick
14
Cut and press into the tart pans
15
Chefs Note: You can cut shapes out of the scraps to decorate or nibble on
16
Just brush the shapes with egg wash, sprinkle with a little tubinado sugar and bake until golden, about 10 minutes
17
Prick the bottom of the tarts with a fork and refrigerate for 15 minutes
18
Put the tarts on a baking sheet and bake until golden brown, about 15 to 20 minutes
19
Cool before filling
20
If using, whip the heavy whipping cream in a large bowl until stiff peaks form
21
Fill the shells with about 3 tablespoons of the curd and arrange fruit as desired on top
22
Garnish with a small dollop of the whipped cream and serve immediately
23
Can be made 20 to 30 minutes in advance and kept in refrigerator