My tart project this week was a classic lemon tart.

Started this by making the sweet crust dough (Pâte Sucrée) and the lemon curd yesterday. Chilled both overnight and prebaked the tart shell today (about 20 minutes), filled it with the curd and baked for about 30 minutes more. Made a Swiss meringue from the leftover egg whites, piped it on top of the tart once it had cooled and gave it a bit of a blowtorch treatment.

Had this with tea after our Monday walkies just now, it is pretty amazing. It’s very tart, almost like sour candy in the best possible way. It wasn’t fully set yet so the middle was a bit soft and warm still, but the flavour is just gorgeous.

It looks very good too:

The leftovers for the rest of the week:

  • shallot [she/her]@hexbear.netEnglish
    3·
    4 months ago

    🤤 Zest always makes things so incredibly fresh and tangy and lemony. I feel like most tarts I’ve had haven’t gone far enough in that direction… I’m definitely gonna have to try this out when I get a bit of time! Thanks for sharing :)

    • StillNoLeftLeft [none/use name, she/her]@hexbear.netOPEnglish
      4·
      4 months ago

      Here’s the curd recipe I used, it’s a lot heavier on the lemon than most others I saw when doing my recipe search for this:

      1 cup (250ml) freshly-squeezed lemon juice
grated zest of two lemons, preferably unsprayed
1 cup (200g) sugar
12 tablespoons (170g) butter, salted or unsalted, cut into cubes
4 large eggs
4 large egg yolks

      Added some vanilla paste and a pinch of salt to the curd as well.