A pastry shell and a heart of lemon curd. A colorful, fresh cake, perfect for a snack but also as a dessert. I used the classic shortcrust pastry as a base and, as a cream, I used Damiano Carrara's recipe. You just have to try it!
Recipe
Lemon Curd
Servings: 10 slices
Equipment
- Fluted Tart tin with removable base 23 cm (9-inch)
- Food Processor or Stand Mixer
- Rolling Pin
- Sharp Knife
- Medium Bowl
- Citrus Zester Grater
Ingredients
INGREDIENTS FOR THE DOUGH:
- 150 gr. butter chilled and diced
- 300 gr. plain flour
- 120 gr. icing sugar
- 3 egg yolks
- 30 gr. Acacia honey
- 1 lemon zest grated
- seeds of a vanilla bean
- a pinch of salt
INGREDIENTS FOR LEMON CURD:
- 15 gr grated lemon zest
- 200 g sugar
- 120 whole egg
- 50 g yolk
- 70 g lemon juice
- 110 g butter
Instructions
- Chop the butter into small cubes, then lightly process with the sugar and lemon zest in a food processor or planetary for a few minutes until the mixture resembles breadcrumbs. If you don’t have a food processor gently work the butter into the sugar with your finger.
- Lightly beat the yolks with a pinch of salt.
- Work in the egg, then add the vanilla extract and pulse for a few minutes. the two times sifted flour and work until the dough starts to clump together, but don’t work it too much.
- Turn the dough to a lightly floured surface and form into a ball, then cover with plastic wrap and chill in the fridge for at least 3 hours (better for one night).
Now, preparing the Lemon Curd:
- In a mixer add the sugar and the grated lemon, operate a few seconds.
- Add the whole eggs and then the yolks and lemon juice.
- Pour the mixture into a saucepan and bring to the heat until it reaches a slight boil and begins to thicken.
- Remove from the heat, add the butter and emulsify with an immersion mixer. Let it cool down.
- When the pastry is completely cooled, fill with the lemon cream. Level well and let stand for at least 2 hours or even better until the next day.
- Take the dough out of the refrigerator and spread it on a lightly floured surface in a circle with a thickness of 4mm.
- Roll the dough around the rolling pin and roll it out in a 24 cm greased and floured cake pan. Cut the edges of the dough with a knife or rolling the rolling pin.
- Preheat the oven to 180 C°.
- Prick the bottom of the pastry with the prongs of a fork. Line the pastry with parchment paper and place on top of the dry beans for cooking in white.
- Bake in preheated oven for 15 minutes, remove the beans and parchment paper and continue cooking for a further 10/15 minutes, until it is golden brown.
- Remove from the oven and let cool completely.
- When the pastry is completely cooled, fill with the lemon cream.
- Level well and let stand for at least 2 hours or even better until the next day.
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