Directions: |
Directions:In a bowl or the top part of a double boiler over hot water, whisk together the eggs, egg yolks, sugar, lemon juice and zest; cook whisking frequently, for 10 minutes or till translucent and thickened, to the consistency of pudding. Remove from the heat, add white chocolate, stirring till melted. Pour into a clean bowl and cover with plastic wrap, and put in the fridge for an hour or till chilled. For the pastry stir together flour, icing sugar and cornstarch in a large bowl. With a pastry blender or two knives, cut in the butter till the mixture resembles small crumbs. With the fork lightly stir in the vinegar till it is moistened. Let stand for 20 minutes. With floured hands, squeeze together small handfuls of the dough till the mixture holds together. Press evenly into 1/4 inch layer on the bottom and sides of a tart pan with a removable bottom. Cover and refrigerate for at least 1 hour or till chilled. Prick the bottom of the pastry shell all over with a fork, bake in the center of 350 oven for 35 to 40 minutes or till golden. Let cool on a rack. In a bowl melt the semisweet chocolate over low heat till melted. Using a pastry brush, coat the inside of the pastry shell with chocolate. Let cool. In a separate bowl whip the cream, using a rubber spatula, fold half into the lemon curd. Fold in remaining whipped cream till just combined. Pour into the shell swirling the top. Chill in the fridge for an hour till set. |
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