Skip to main content

BLUEBERRY�LEMON CURD TART




INGREDIENTS

  • � cup lemon zest plus � cup juice (4 lemons)
  • 1 large egg plus 5 large yolks
  • ? cup plus � cup honey
  • Salt
  • 4 tablespoons unsalted butter, cut into 4 pieces and chilled
  • 2 tablespoons heavy cream
  • 1 recipe Classic Tart Crust (see below) partially baked and cooled
  • 10 ounces (2 cups) blueberries
  • 2 tablespoons cornstarch
  • 2 tablespoons water


INSTRUCTIONS

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Measure out 1 tablespoon lemon juice and set aside. Whisk remaining lemon juice, lemon zest, egg and yolks, ? cup honey, and pinch salt in medium saucepan until smooth. Cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens slightly and registers 165 degrees, about 5 minutes.
  2. Off heat, whisk in chilled butter until melted. Strain lemon curd through fine-mesh strainer into bowl, then gently stir in cream with rubber spatula.
  3. Pour warm lemon curd into cooled tart crust. Set tart on baking sheet and bake until filling is shiny and opaque and center jiggles slightly when shaken, 10 to 12 minutes, rotating pan halfway through baking. Transfer tart with baking sheet to wire rack and let cool slightly.
  4. Meanwhile, process blueberries in a food processor until smooth, about 2 minutes. Strain pur�e through clean fine-mesh strainer into medium saucepan, pressing on solids to extract as much liquid as possible (you should have about � cup); discard solids.
  5. Whisk in remaining � cup honey and ? teaspoon salt. Whisk cornstarch and water together in a small bowl, then whisk into strained blueberry mixture. Bring to simmer over medium-low heat, stirring constantly, and cook until thickened slightly and registers 170 degrees, about 4 minutes.
  6. Off heat, whisk in reserved 1 tablespoon lemon juice. Pour blueberry mixture evenly over cooled lemon filling. Tap pan lightly on counter to release any air bubbles, then refrigerate until blueberry mixture is set and shiny, about 2 hours. To serve, remove outer ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving patter or cutting board.







Base Recipe adapted from this SITE

Comments

Post a Comment

Popular posts from this blog

Peanut Butter Pretzels

Ingredients 1 12- oz bag white chocolate chips 1/3 cup creamy peanut butter 2-3 cups mini pretzels 1/4 cup semi-sweet chocolate chips for drizzling OR 2 TBSP chocolate jimmies for sprinkling Instructions Line a cookie sheet with parchment paper. Set aside. Place white chocolate chips in a glass or ceramic bowl and microwave for 1 minute. Add 1/3 cup peanut butter to the bowl and microwave for an additional 30 seconds. Stir until smooth. Drop 1 mini pretzel at a time into peanut butter mixture. Turn to coat. You can dip using a fork, but I prefer using a Wilton Dipping Tool. Makes it even easier! Tap fork on the side of the bowl to help excess drip off. Transfer coated pretzel to parchment lined pan. Repeat process with remaining pretzels. Let cool on pan until set. Place semi-sweet chocolate chips in a sandwich sized bag. Microwave for 1 minute. Cut a corner of the bag and drizzle melted chocolate on pretzels. Let cool to set.(...
Post a Comment
Read more

Glazed Lemon Blueberry Muffins

Ingredients For the Muffins 2 cups all-purpose flour � cup sugar � teaspoon sea salt 3 teaspoons baking powder � cup coconut oil 1 cup milk I used 2 percent 1 egg 2 1/2 teaspoons lemon juice 1 tablespoon lemon zest 6 oz fresh blueberries washed and any stems removed For the Glaze 1/4 cup powdered sugar 2 tablespoons fresh lemon juice Instructions Preheat oven to 400. In a large mixing bowl, mix the flour, sugar, sea salt and baking powder, and set aside. In a small mixing bowl, beat the egg slightly, and stir in the coconut oil, milk and lemon zest. Stir in the lemon juice Pour the liquid mixture into the flour mixture, and mix with a hand mixer until batter is smooth Stir in the blueberries Pour batter into lined muffin cups, and bake for 15 to 18 minutes or until toothpick inserted into center of muffins comes out clean Remove from oven, and set aside In a small...
Post a Comment
Read more

�CHOKITO� CHOCOLATE CARAMEL SLICE

Ingredients 57 g / 1/2 stick / 1/4 cup unsalted butter 1/2 can / 200g / 7 oz sweetened condensed milk 100 g / 1/2 cup packed / 3.5oz dark brown sugar 1 1/2 tablespoons liquid glucose (or light corn syrup) (notes) 100 g white chocolate, chopped 2 teaspoons vanilla extract 500 g milk chocolate 1 1/2 cup puffed rice Instructions Chop the white chocolate up finely. Line a square 8x8 inch baking pan with baking paper. Combine the sweetened condensed milk, sugar, glucose (or corn syrup) and butter in a heavy based saucepan. Stir, without boiling, until the sugar is dissolved. Bring the mixture to a gentle simmer and simmer while stirring for another 5-6 minutes until the mixture starts to come away from the side of the pan (when you stir, you will clearly see the side or bottom of pan before the mixture covers it up again). Take the mixture off the heat and mix through the vanilla and white chocolate unt...
Post a Comment
Read more