Lemon Curd Tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
10 oz crushed mandelbrot
3 tbsp melted butter or margarine
Filling:
5 egg yolks
½ cup sugar
¼ cup lemon juice and the zest of one lemon
6 tbsp cold sweet butter
Topping:
Raspberries and sliced canned peaches in its own juice
Glaze:
½ cup peach juice
1 tsp potato starch
1 tsp lemon juice
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Directions: |
Directions:Crust:
1. Add crushed mandelbrot and melted butter together. Blend and press into a 10inch tart pan. Freeze until ready to assemble the tart.
Glaze:
1. Pour ¼ cup of juice into saucepan and add the potato starch until blended. Then add the remaining ¼ cup juice and heat until thickened and translucent.
2. Stir in lemon juice and pour into glass bowl.
3. Chill until 5 minutes before ready to use. Then, brush glaze over each piece of exposed fruits and refrigerate until ready to serve.
Filling:
1. Whisk egg yolks together with sugar for 1 minute. Then, add lemon juice and zest and whisk again.
2. Cook over low heat until thickened. Remove from heat and add butter, stirring until blended.
3. Chill until ready to assemble. Then pour curd over crust.
Topping:
1. Arrange raspberries as the border (single or double) and fill in the center artfully with peach slices. you may want to slice the peaches so they are a little thinner to arrange on the tart. |
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