When this months Sweet Adventures Blog Hop rolled around and we decided on lemons, about a billion recipes ran through my mind. I wanted to do something fancy, Stud wanted cheesecake. That all went out the window the day that I received my Bourke Street Bakery book in the post. ZOMG! This book has very quickly (and when I say quickly, I mean instantly) become my Baking Bible. So it was reasonably inevitable that I was to search this book, and this book alone, for a lemon dessert.
Lemon curd tarts? Simple yes, but delicious none the less. I love the way that these are the right amount of sourness from the lemons and not too sweet at all.
The actual recipe made WAY more than necessary so you could really quarter the filling recipe for this. I like to have leftovers to have as toppings for, ummm, everything
The pastry recipe is also quite a lot. I made the whole recipe and am using the others for another recipe that I’ll be posting shortly. Stay tuned lovelies!
Lemon curd tarts
Adapted from Bourke Street Bakery – The Ulitmate Baking Companion
Sweet shortcrust pastry
400g butter, chilled and cut in to 1.5cm cubes
100g caster sugar
170ml chilled water
665g plain flour
Remove butter from fridge 20mins before using. Butter should be cold but somewhat pliable.
Place vinegar, sugar and water in a small bowl and mix well. Set aside for 10 minutes and then stir again to ensure sugar is dissolved.
Put flour, salt and butter in food processor and pulse until resembles breadcrumbs.
Tip mixture out on to bench top and slowly add water, mixing as you go until all combined. Flour bench top and softly roll out dough. Once its in a ball, split in two, roll out each in to a disc, wrap in cling wrap and place in the fridge.
Lemon curd tarts
200g caster sugar
250ml freshly squeezed lemon juice
300ml pouring cream
1 shortcrust pastry disc
Place eggs, sugar and lemon juice in a large steel bowl and whisk until sugar is dissolved.
Pour in the cream and mix well to combine.
Place the bowl over a saucepan of simmering water for around 10 minutes or until the mixture is thick and smooth. Its important to keep stirring so the mix doesn’t get grainy.
Remove from the double boiler and continue to stir for around a minute to cool down. Once cooled, place plastic wrap directly on top of the curd and place in the fridge overnight.
Remove the pastry from the fridge about 20 minutes before you are ready to use it.
Roll out between two floured non-stick paper sheets and then cut discs to the size of mini tartlet casings. Place each disc inside a tart tin and blind bake for 15-20 minutes, or until golden.
Remove from the oven and cool completely.
Place a small amount of curd in a piping bag, pipe in to casings and put back in the fridge for about an hour before serving.