Lemon Curd Tart In A Pine Nut Crust |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
You can never post too many recipes for dishes using lemon curd. This is one I particularly like; it is adapted from a recipe that appears in Thomas Keller's Bouchon. I've simplified it just a bit. The crust is simple, and even the sabayon is not that much trouble if you stay alert. Read more . This recipe is enough for 3 tart shells. Ingredients:
2 cups (10 ounces) pine nuts |
⅓ cup sugar |
3 cups all-purpose flour |
8 ounces (2 sticks) unsalted butter, at room temperature |
1 large egg, beaten |
1 teaspoon vanilla extract |
sabayon |
2 large eggs |
2 large egg yolks |
3/4 cup sugar |
1/2 cup fresh lemon juice (you can remove the zest from these lemons |
before juicing and add to the mixture) |
6 tablespoons cold unsalted butter, cut into pieces |
Directions:
1. For the crust:
2. Place the pine nuts in a food processor and pulse a few times.
3. Add the sugar and flour and continue to pulse until the nuts are finely ground.
4. In a standing mixer with a paddle attachment, combine the butter, egg, and vanilla until the mixture is creamy.
5. Mix the dry ingredients in slowly until just combined. Don't overdo it.
6. Divide the dough into 3 equal parts, wrap each piece in plastic wrap and allow to rest in the refrigerator for 10 minutes before using. [Note: unused dough may be frozen for up to 2 months.]
7. Preheat oven to 350 degrees.
8. Using your fingertips, press the dough into 3 fluted 7-inch tart pans.
9. Place the pans in the freezer for 5 minutes, then remove and place the pans on a baking sheet.
10. Put the sheet pan on a rack in the middle of the oven. Cook dough, rotating pan occasionally, for 10-15 minutes, until shells are very light brown.
11. Remove from oven and allow to rest while you make the sabayon.
12. Bring 2 inches of water to boil in a medium sauté pan.
13. In a large metal bowl whisk the eggs, yolks, and sugar for about a minute, until ingredients are combined.
14. Reduce heat under the pot to low so that water is barely at a simmer.
15. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl. Don't let the eggs cook, or you'll just have to throw them out and start again.
16. After about 2 minutes, when the eggs are foamy and have thickened, add a third of the lemon juice.
17. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice.
18. Whisk until the mixture thickens again, then add the remaining lemon juice.
19. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl.
20. The total cooking time should be 8-10 minutes.
21. Remove bowl from heat and whisk in butter 1 piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools.
22. Pour the warm sabayon into the tart crusts.
23. Place tarts, still on baking sheet, under the broiler and brown, rotating if necessary. This will only take a few seconds, so don't leave them alone!
24. Remove tarts from the broiler and allow to sit until they reach room temperature before serving.
25. For the topping: Mix 1 cup mascarpone with 2 tablespoons high-quality honey. Garnish each piece of tart with a spoonful of the topping.
|
|