Lemon Curd Tart With Summer Berries And Berry Coulis-Whipped Cream
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
61
Spice
45
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 cups
All-Purpose Flour1130 g
Unsalted Butter1 tsp
Salt1 cup
Water10
Whole Eggs10
Egg Yolks1 cup
Sugar2 cups
Lemon Juice (fresh)Directions:
1
Place coulis artfully next to tart and berries
2
Preheat oven to 375 degrees F
3
For the tart shells: Combine the flour, butter and salt in a food processor and pulse until the butter is pea-size
4
Add the water and pulse just until the dough gathers together
5
Take the dough out and place on a lightly floured work surface
6
Work gently into a ball, wrap in plastic and refrigerate until well-chilled, about 1 hour
7
Take the dough out of the refrigerator and place on a lightly floured work surface
8
Divide into 8 equal portions
9
Roll each out into a circle to about 1/8-inch thickness, keeping the dough well-floured as you work
10
Then place each in its own tart mold and trim excess dough
11
Bake for 10 to12 minutes or until tart shells are lightly brown
12
Remove from molds and refrigerate tart shells while preparing the lemon curd
13
For the curd: In large bowl set over double boiler, place eggs, yolks, sugar, lemon juice, zest, and salt over simmering water
14
Whisk well
15
Add butter in pieces and stir over medium heat, being careful not to boil, until it is thickened or coats the back of a spoon
16
Cool
17
For the coulis: In a medium saucepan simmer berries, water and sugar for 10 minutes
18
Press through a fine mesh strainer and puree in a blender or food processor
19
Set aside some coulis for whipped cream, some for berries, and some for plating
20
To serve: Fill tart shells nearly full with chilled lemon curd and place on an oval plate
21
Toss fresh berries in coulis and place on tart and directly on the plate
22
Whip the cream, adding sugar and coulis to it, then place a dollop on each tart top
23
Bon Appetit!