Messy, that has been my life for the last month. Going through a quagmire of personal issues, and law school finals has left me feeling a little dazed and confused. But now the world looks better, there isn't a test left in sight, and I am heading into the sun. We are off San Fransisco for spring break! This little trip could not have come a better time and I am feeling full of renewed energy for the coming quarter, a new page in the book of Katy I suppose. Obviously, this calls for lemon tarts.
There is something about a lemon tart, the perfect balance of tart and tangy with the sweet and cream texture that just gets to you. They are so fast and easy and they make it look as though you spent all day in the kitchen.
Tart Dough: Click Here, you just make one recipe of the tart dough for 6 mini tarts. You will want to time it so these are coming out of the oven warm at the time your lemon curd is ready. I fill mine with baking beads to help the shape and allow for even cooking.
Lemon Tart Filling based on the recipe from The Baking Institute:
7 large egg yolks, plus 2 eggs
1 cup sugar plus 2 tablespoons
2/3 cup juice plus 1/2 cup grated zest from 4-5 medium lemons
1/2 a stick of butter
1/4 cup cream
In a bain-marie (a bowl put over a small pan of simmering water) mix eggs & sugar until combined and then add in the lemon bits. With the water simmering, add in the butter and mix until the curd thickens to a thin-sauce like consistency. Take off the heat, add the cream and pour into your tart shells. Put them back in the oven and bake another 10ish minutes until the center is shiny and opaque and the tarts don't have too much wiggle to them. Then comes the hard part, letting them cool off enough to top with a little whipped cream before serving.