Luscious Lemon Curd and Pastry Cream Tart
By Lizzie on June 11, 2019
Happy June, my baking friends! How is everyone doing? I know it’s been a bit too long since my last post, but things have been so hectic around here lately. I promised myself I was going to get this post done quickly so I could share it with all of you!! I have so much exciting news regarding my blog to share with you all soon, so stay tuned!! 🙂
Recently, my friends at Foodlyn sent me this incredible treat called, The Lemon Girl Meyer Lemon Curd to create a recipe with and put it on my blog!! I thought that a tart would be the perfect way to highlight this scrumptious curd, so this recipe was born 🙂 You can only purchase this yummy curd on Foodlyn, so grab a jar and treat yourself!!
One word of caution when making the tart dough…be careful not to over mix it or it will become tough 🙂 Trust me, I know this from lots of hours perfecting this in the kitchen 🙂
Happy baking, my friends!!
The yummiest Meyer Lemon Curd, found only at Foodlyn
Delicious homemade tart dough, chilling!
Fill the tart tin with your chilled dough.
Be gentle, as this dough is very fragile!Blind bake the tart shell first, then bake it again until it is lightly golden brown.
Make the homemade pastry cream!
Cool the cream before it can go into the cooled pie shell.
I just LOVE Organic Valley products and use them in all of my baking. This recipe uses their eggs, milk, cream and butter!!
Fill the cooled tart with the cooled pastry cream.
Dot the top of the tart with the yummy lemon curd and drag a toothpick through each dot to create a heart like shape.
Add some berries on top to make such a pretty presentation.
You can decorate it any way that you like! I kept it simple and pretty 🙂
The curd was so yummy, I could not stop eating it right from the jar 🙂
When the tart is nice and cold, cut yourself a big, fat slice 🙂
What a refreshing and perfect summer treat!
Well, that didn’t take long 🙂
Luscious Lemon Curd and Pastry Cream Tart
Makes: 1, 9 inch tart Prep time: 3 hours total including chilling time Bake time: 22 to 24 minutes total
7 tablespoons unsalted butter
1/2 cup Dixie Crystals Powdered Sugar
1/2 teaspoon best quality vanilla extract
pinch of salt
1 and 1/4 cups all purpose flour
1/4 teaspoon baking powder
1 and 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup Dixie Crystals Sugar
1/8 teaspoon salt
3 tablespoons cornstarch
5 large eggs yolks
4 tablespoons cold butter
1 and 1/2 teaspoons vanilla extract
Assorted Berries for decorating
*You will need a removable bottomed, 9 inch tart pan for this recipe.
I made the crust in my food processor, but you can use a mixer if you don’t have one. Just be very careful not to over work the dough or it will be very tough.
In the bowl of your mixer or processor, add in all of the dry ingredients and pulse or blend until combined. Add in the wet ingredients and mix until the dough comes together. Flatten into a disk, cover with plastic wrap and chill for an hour in the fridge.
Make the pastry cream while the dough is chilling.
Combine the milk, cream and half of the sugar in a medium sauce pan over medium high heat, stirring occasionally until the mixture comes to a simmer.
As the mixture heats up, in another bowl, whisk together the remaining sugar, egg yolks, salt and cornstarch. Whisk by hand until light and creamy.
Once the milk mixture is hot, slowly whisk in about a cup of the liquid into the egg yolk mixture. This step is called tempering, and it will prevent the eggs from scrambling by slowly heating them to temperature.
Pour the tempered mixture back into the hot milk mixture and reduce the heat to medium, continuing to cook while constantly whisking. The mixture will get thick very quickly and should only take less than a minute. Remove from the heat and add in your cold butter and vanilla. Whisk until smooth and creamy.
Transfer the custard into another bowl and place a piece of plastic wrap directly on top of it to prevent a skin from forming.
Chill for several hours or until it is completely cooled.
By this time, your dough should be chilled enough to roll out.
Heat your oven to 350 degrees.
On a floured surface, roll your tart shell dough until it is a few inches larger than your tart pan.
Gently roll the dough over your rolling pin and place the dough into the pan very carefully.
Take your rolling pin and roll over the top to trim off the excess dough.
Place a piece of parchment or foil inside the tart shell and fill with dried beans or pie weights to blind bake the crust.
Bake for 10 to 12 minutes with the beans inside the foil or parchment. This is known as blind baking. This keeps your dough from puffing up in the middle.
Take the tart from the oven and carefully remove the foil or parchment and the dried beans.
Place back in the oven and bake for another 10 to 12 minutes, or until the tart is lightly golden brown.
Cool completely then remove from the pan.
Make sure the tart is completely cooled before filling it with the pastry cream.
When the pastry cream is completely chilled, spread into your cooled tart shell.
Dollop as much lemon curd as you like on top, then create a design. See the above pictures 🙂
Add any kind of berries on top that you love.
Chill the tart before serving.
Keep in the fridge for a few days covered in plastic wrap!
Enjoy this scrumptious treat!! xo