Lemon Curd Tart

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 1 hr 40 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 250 g flour
  • 150 g butter in cubes, cold
  • 75 grams sugar
  • 1 pinch (s) salt
  • 1 egg yolk
  • Flour for processing, fat for the mold

For the filling:

  • 125 g quark
  • 0.5 ½ vanilla pod (s)
  • 2 egg (s)
  • 50 ml milk
  • 1 lemon (s), the grated zest
  • 80 g suar
  • 3 tablespoon cornstarch

For the cream:

  • 200 ml milk
  • 50 grams sugar
  • 2 egg yolks
  • 20 g cornstarch
  • some mint to decorate
  • some powdered sugar to sprinkle on
Lemon Curd Tart
Lemon Curd Tart

Instructions

  1. Quickly work the flour, butter, sugar, a pinch of salt and the egg yolk into a smooth dough, shape into a ball and cover and chill for 30 minutes.
  2. Roll out the dough on a floured surface to a diameter of 32 cm. Wrap the sheet of dough on a rolling pin and place it loosely over the tart pan (28cm) lined with baking paper. Press the dough into the mold. Cut off the excess edge of the dough. Prick the bottom several times with a fork, line with baking paper and sprinkle with pulses for blind baking. Bake in a preheated oven at 200 ° C for 15 minutes. Remove the parchment paper and legumes. Bake the base for another 5 minutes.
  3. For the filling, squeeze out the quark very well in a kitchen towel. Slit the vanilla pod lengthways and scrape out the pulp. Separate the eggs, mix the egg yolks with the quark, milk, vanilla pulp, lemon peel and 30 g sugar well. Sift the cornstarch over it and mix in well. Beat the egg white with the remaining sugar until stiff and fold into the mixture. Pour the quark mixture onto the tart base and bake in the preheated oven at 180 ° C for 10-12 minutes. Let cool in the switched off oven.
  4. For the cream, heat 100 ml of milk with the sugar. Mix the egg yolks with the starch and the rest of the milk, add to the boiling milk and cook with a whisk for approx. 1 minute, stirring constantly, until the cream starts to bubble. Immediately strain through a fine sieve into a bowl and let cool down. Peel the lemon peel very thinly and cut into very thin fine strips. Then completely remove the white skin and cut out the lemon fillets between the partitions.
  5. Whip the cream until stiff and carefully fold into the cream with the lemon zest and fillets. Spread the cream evenly on the tart and cover with mint leaves. Chill for at least 1 hour. Sprinkle the edge with powdered sugar and cut the tart into 10-12 pieces.

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