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Maggie Beer

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.

Ingredients

  1. 2 1/2 tbspn caster sugar
  2. 2 tspn lemon zest finely grated
  3. 25g unsalted butter chopped
  4. You'll need to make: 1 batch Sour Cream Pastry
  5. For dusting icing sugar

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