Try this lemon curd tart with blueberries. A nice lemony taste that would make you want more than one.
1 hr + 10 mins
1 cup ( 150 g) plain flour
1/4 cup (30 g) icing sugar, plus extra for dusting
1/2 tsp vanilla extract
175 grams unsalted butter
5 egg yolks
1/2 cup caster sugar
1/2 cup lemon juice
2 tsp grated lemon zest
150 grams fresh blueberries
1 pinch salt
- Place flour, icing sugar, vanilla, 100 grams butter and pinch of salt in a food processor, and whizz until it resembles fine breadcrumbs. Add 1 egg yolk and 1 tsp water. Process until it forms a smooth ball. Shape into a disc and wrap in plastic wrap and refrigerate for 30 minutes.
- Lemon curd
Place caster sugar , lemon juice and zest and remaining 4 egg yolks and 75 grams butter in a heavy based pan. Cook over low heat, stirring until mixture coats the back of a wooden spoon. Turn out into a bowl and cover the surface with cling wrap to prevent a skin forming. Refrigerate
- Preheat oven to 180 C. Lightly grease a 22cm fluted loose bottom pan. Roll out pastry on a lightly floured surface and press into tart pan. Trim edges.
- Lay a sheet of non stick baking paper over pastry. Fill with baking beans or rice. Cook in oven for 15 minutes. Remove weights and paper and return to the oven for 10 more minutes. Transfer to a serving plate to cool completely. This process is blind baking so your pastry is nicely browned and cooked.
- To serve. Fill tart with lemon curd and place blue berries on top. Dust with icing sugar