Ingredients: |
Ingredients: Pastry Dough:
1 pound (4 sticks) unsalted butter, softened
3/4 cup sugar
3 large egg yolks
3 tablespoons heavy cream
4 1/2 cups all purpose flour
Lemon Curd:
4 large eggs
4 large egg yolks
1 cup sugar
1 cup fresh lemon juice
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, sliced
To serve:
Fresh raspberries
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Directions: |
Directions:Make the pastry dough; Cream the butter and sugar in an electric mixer with a paddle attachment until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Add the cream and beat to combine, scraping the sides and bottom of the bowl thoroughly. Add all the flour all at once and pulse the mixer until it just barely incorporated. Wrap the dough in plastic wrap, flatten it into a disk and refrigerate for at least 2 hours.
Preheat the oven to 350F.
Roll out the dough until it's 1/4 inch thick and cut into six 6-inch circles. Use the circles to line 6 individual 4 1/2 inch tart tins. Pierce the dough with a fork and bake until the tart shells are golden brown, 15 to 20 minutes.
Make the lemon curd: Whisk together the whole eggs and the egg yolks in a stainless steel bowl until smooth, then whisk in the sugar and then the lemon juice until well combined. Place the bowl over a pan of simmering water and cook, whisking occasionally, until the mixture is thick enough to slow the whisk's path, 20 to 30 minutes. Remove from the heat and add the butter, stirring to incorporate . Strain the lemon curd through a fine-mesh sieve, then divide it among the prebaked tart shells. Top with the fresh raspberries and refrigerate until cold.
When chilled, remove the tarts from the individual tins and serve. |
This recipe for Lemon Tarts with Fresh Raspberries is from