Lemon Curd Tarts - Carême Pastry

Name: Lemon Curd Tarts - Carême Pastry
Ingredients: 1 (435g packet) Carême All Butter Shortcrust, defrosted; 155ml lemon juice + zest of 1 lemon; 3 large eggs; 1 large yolk; 170g caster sugar; 225g unsalted butter (cut into 2cm cubes); Crème fraiche, to serve.; Preheat oven to 180c fan-forced (200c non-fan).; Unroll the pastry sheet and dust with flour. Using an 8cm pastry cutter, cut 12 circles. If you re-roll the trim, you will get another 12 circles.; Line a tart tin with the pastry circles. Place the second tin on top (this acts a weight), then place on a baking tray and bake for 20 minutes, or until the pastry is golden.; Carefully remove top tin and if not golden on base of tart return to oven for 5 minutes. Remove and set aside to cool, then remove the shells from the tin.; Remove from the heat and allow to cool for 10 minutes, stirring occasionally to release heat. Don’t let it go cold!; Using a hand blender, add the butter in five batches, blending until fully incorporated between each addition (don't add all the butter at once!).; Beat in the lemon zest, then transfer the lemon cream to a bowl and place in the refrigerator to chill for at least 2 hours.; To serve, spoon the lemon cream into the tart shells and top with a dollop of crème fraiche.; Insert butterfly into Thermomix, then add the lemon juice, zest, eggs, yolk and sugar. Set temperature to 80°C on speed 4 for 8 minutes.; Remove butterfly, cool to 70°C, then add butter in 5 batches, blending each batch on speed 5 for 5 seconds after each addition.; Transfer the lemon cream to a bowl and place in the refrigerator to chill for at least 2 hours.

www.caremepastry.com.au

Inspired by the beautiful Tartine Bakery in San Francisco. These delightful lemon curd tarts will delight the winter tastebuds.

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Ingredients

1 (435g packet) Carême All Butter Shortcrust, defrosted
155ml lemon juice + zest of 1 lemon
3 large eggs
1 large yolk
170g caster sugar
225g unsalted butter (cut into 2cm cubes)
Crème fraiche, to serve.
Preheat oven to 180c fan-forced (200c non-fan).
Unroll the pastry sheet and dust with flour. Using an 8cm pastry cutter, cut 12 circles. If you re-roll the trim, you will get another 12 circles.
Line a tart tin with the pastry circles. Place the second tin on top (this acts a weight), then place on a baking tray and bake for 20 minutes, or until the pastry is golden.
Carefully remove top tin and if not golden on base of tart return to oven for 5 minutes. Remove and set aside to cool, then remove the shells from the tin.
Remove from the heat and allow to cool for 10 minutes, stirring occasionally to release heat. Don’t let it go cold!
Using a hand blender, add the butter in five batches, blending until fully incorporated between each addition (don't add all the butter at once!).
Beat in the lemon zest, then transfer the lemon cream to a bowl and place in the refrigerator to chill for at least 2 hours.
To serve, spoon the lemon cream into the tart shells and top with a dollop of crème fraiche.
Insert butterfly into Thermomix, then add the lemon juice, zest, eggs, yolk and sugar. Set temperature to 80°C on speed 4 for 8 minutes.
Remove butterfly, cool to 70°C, then add butter in 5 batches, blending each batch on speed 5 for 5 seconds after each addition.
Transfer the lemon cream to a bowl and place in the refrigerator to chill for at least 2 hours.