Lemon Curd Tart Recipe

Tangy and creamy, this fruit-topped tart is the just-right, not-too-sweet finish to any meal.
Lemon Curd Tart With Berries

Lemon Curd Tart With Berries

Tangy and creamy, this fruit-topped tart is the just-right, not-too-sweet finish to your Thanksgiving dinner. Get the recipe: http://www.hgtv.com/entertaining/lemon-curd-tart-recipe/index.html

By: Gaby Dalkin
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Lemon curd combined with fresh whipped cream, homemade pie crust and gorgeous berries make this tart one for the record books. The pie crust is super easy to make, so don't fear. And the lemon curd filling will have you licking the bowl.

Ingredients

For the Pie Crust:
250 grams pastry flour
1/2 teaspoon salt
90 grams sugar
150 grams butter, chilled and cut into 1 inch cubes
2 egg yolks

For the Lemon Curd Mousse
2 egg yolks
1 whole egg
6 tablespoon sugar
1/3 cup fresh lemon juice
1 teaspoon finely grated lemon zest
5 tablespoon unsalted butter, cut into 10 pieces
1 cup heavy cream
assorted mixed berries

Directions

For the Pie Crust:
1. Set up a food processor that you've fitted with a blade and add the pastry flour, salt and sugar. Process for 1 minute until everything is combined.
2. Add the butter into the food processor a little bit at a time and pulse until the butter is cut up into little pebble-sized pieces.
3. Add the egg yolks to the mixture and pulse until the dough just comes together.
4. Remove the dough from the food processor and place it onto a clean work surface. Using your hands, massage the dough until it forms a solid mass. Form the dough into a disk and then wrap it in plastic and refrigerate for at least 45 minutes.
5. Preheat your oven to 350° F.
6. Once chilled, remove the dough from the fridge and roll out into a large circle; the size will depend on the size of your tart pan. Lay the dough over the tart pan and press the sides up the pan, then cut off any excess.
7. Place a sheet of parchment over the entire tart dough and fill the parchment with pie weights to use during the blind bake.
8. Blind bake the dough until the crust is a light golden brown.
9. Remove from oven and let cool completely.

For the Lemon Curd Mousse:
1. In a medium metal bowl combine the yolks, egg, sugar, lemon juice and lemon zest and mix until well incorporated.
2. Set the bowl over a double boiler and whisk constantly for 10-12 minutes. The mixture will turn into a soft yellow color and become thick. Once thickened, remove from the double boiler and stir in the butter a little at a time. Set aside.
3. In a stand mixer, whip the heavy cream until it becomes thick and fluffy and forms soft peaks.
4. Fold the curd and the whipped cream together until evenly incorporated.
5. Fill the baked tart shell with the lemon mixture and top with mixed berries.

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