Lemon Curd Tart with Sour Cream Pastry
Step 1: Preheat a fan forced oven to 175°C. Lightly grease a seven centimetre fluted tart case and arrange on a baking tray.
Step 2: Whisk yolks and sugar in a small saucepan until pale. Place over a low heat, add lemon zest, juice and butter and whisk until frothy. Stir continuously for 5 minutes or until curd coats the back of a spoon. Transfer to a bowl, cover with grease proof paper and allow to cool.
Step 3: Make the Sour Cream Pastry as instructed in the method. Place a pastry disk between two sheets of grease proof paper and roll to one millimetre thick. Cut a nine centimetre disc and gently press into prepared tart cases. Place into fridge and allow to rest for 10 minutes. Remove from the fridge, prick bases with a fork and cover with a small square of grease proof paper. Fill with a tablespoon of rice or baking beans and bake for 10 minutes. Remove from oven and remove paper and rice, return to oven and bake for 10-15 minutes or until pastry is golden. Set aside and allow to cool.
Step 4: Fill with two to three tablespoons of lemon curd and dust with icing sugar. Using a blow torch, gently crisp the top of the tart until sugar begins to caramelise and turn golden. You will need to do this process three times to achieve good caramelisation.