Thursday, 22 February 2007
lemon curd tart
last night we celebrated my friend ralphs birthday. poodle turned 28, no 25 - euch... 32... no! well, just kinda "30ish". so i just had to bake a cake. i was tired of all the chocolate cakes that i usually bake for birthdays, so i went with a fresh and juicy lemon curd tart. really easy to make and wonderful to assemble in the last minute. i went perfectly with the -rather heavy- main dish that we had: cordon bleus with loads of fresh cucmber salad with dill.
by the way: michael on the picture is cute as pie, but we only ate the tart...;-)
LEMON CURD TART
ready baked pastry shell*
115ml freshly squeezed lemon juice
3 large eggs
1 large egg yolk
a pinch of salt
pour water into a saucepan and bring to a simmer. combine lemon juice, whole eggs and egg yolk, sugar and salt in a bowl (no stainless steel - adds a yucky taste to anything with lemon!), that sits securely in the rim of the saucepan over the simmering water. whisk ingredients until the mixutre becomes very thick. this will take about 15-20minutes, so maybe have a copy of hello or people magazine near. when cream is thick, remove from heat and let cool, stirring from time to time, to release heat.
cut butter in small pieces and add butter - one at the time - until incorporated, before adding the next piece. cream will be pale yellow and wonderfully thick but soft.
let rest until cold, then its ready to use. will keep in the fridge for about 4 days.
to assemble, place ready baked pastry shell on a cakestand, fill lemoncurd into shell and top with blueberries.
*mix 125g soft butter with 90g sugar until pale. add one large egg , when incorporated, add 250g flour. mix until dough just comes together. roll into ball, flatten, wrap in clingfilm and let rest in the fridge for an hour or so.
then roll out between two sheets of baking paper and fit into a 20cm round pastry tin. fill with baking beans (i usally take some uncooked chick-peas) and bake at 180c° for about 15 minutes. remove baking beans and bake for another 15-20 minutes until golden. let cool.