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Almond and Lemon Curd Tart Recipe
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To make almond and lemon curd tart you will need
Ingredients
| | ALMOND SHELL | | | | 1 1/4 | oz | Finely chopped almonds | | 5 1/4 | oz | Flour; sifted | | 3 1/2 | oz | Sugar | | 1 | dash | Salt | | 4 1/4 | oz | Butter; cut into 1/2" cubes | | 1 | | Egg | | 1 | teaspoon | Vanilla |
| | LEMON CURD | | | | 10 | | Egg yolks | | 5 1/4 | oz | Sugar (or more) | | 6 | fl oz | Lemon juice | | 4 1/4 | oz | Butter | | | Sweetened whipped cream | | | Fresh fruit |
Instructions
Mix almonds, flour, 1/2 cup sugar and salt in bowl. Rub butter pieces, bit
by bit, into flour. Stir in egg and vanilla to form ball. Chill. Roll out
onto 12-inch tart pan with removable bottom. Weight down with beans placed
on waxed paper. Bake at 350F until golden, about 20 minutes. Cool.
To make filling, mix egg yolks, 3/4 to 1 cup sugar and lemon juice in top
of double boiler. Cook, stirring constantly over simmering water, until
mixture coats back of metal spoon. Do not allow to boil. Remove from heat
and whisk in 1/2 cup butter, bit by bit, until melted and smooth.
Pour lemon curd into cooled tart shell. Chill until set. Remove sides of
pan. Garnish with whipped cream and fruit.
Makes 1 (12-inch) almond and lemon curd tart to serve 8.
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Mon 17 Mar 2008
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