Description
This Berry Tart with Lemon Curd is practically no bake – just bake the crust! The rest is filled with light homemade, silky lemon curd and fresh summer berries!
Ingredients
Units
Scale
Pastry for Tart Shell
- 1 egg, beaten (for egg wash)
- 1 tsp water
- Pinch of salt
- 2 Tbsp powdered sugar
- 2 cups flour
- 1 cup (2 sticks) Darigold butter, softened to room temperature
Lemon Curd
- 1/2 cup (1 stick) Darigold butter
- Juice of 3 lemons
- Grated peel of 1 lemon
- 1/2 cup sugar
- 2 eggs
Instructions
Tart Shell
- Place butter in the bowl of a stand mixer. Using the dough-hook attachment, stir on medium speed, slowly adding the dry ingredients. Add water and continue to stir until dough forms.
- Remove dough onto a lightly floured surface; roll out with a rolling pin to 1/8” thick and cut to fit into tart pans.
- Place individual pieces of dough into tart plans and cover with parchment and baking beans. Bake in oven preheated to 350 °F for 15 minutes.
- Remove baking beans and parchment from the tart shells and spread the egg wash over all the tarts. Bake for 10 minutes longer and cool at room temperature.
Lemon Curd
- Combine eggs, sugar, lemon peel and juice in the top of a double boiler; place over bottom of double boiler filled with boiling water. (Note: water in bottom of double boiler should not touch the top pan).
- Cook egg mixture beating constantly with a wire whisk until it begins to thicken and ribbons form when whisk is lifted from the mixture.
- Add the butter, one tablespoon at a time. Once all of the butter is incorporated into the mixture, remove from the pan and refrigerate the curd.
Assembly
- Remove tarts from pans.
- Add lemon curd to each tart shell.
- Sprinkle fresh berries over each tart and top with whipped cream.
Notes
*Note* I used a 10″ tart pan. Use mini-tart pans or a large tart pan following these same directions above for the pastry.
Recipe from Darigold