Lemon curd with red currant tartlet

By: Chef Bruno Philippe posted Aug 01st 2016 03:07PM

Lemon Curd
5          whole eggs, lightly beaten
150g   double cream
140g   castor sugar
3          lemons, squeezed
1          lemon zest
2          gelatine sheets, bloomed
 
Financier circles, Italian meringue and icing sugar, for topping
Red currants, edible flowers and white
chocolate spaghetti, for garnishing
 
Tart Shell
500g   flour
140g   icing sugar
2g        salt
250g   butter, softened
4          egg yolks, lightly beaten
 
•           For the tart shell: Mix flour, icing sugar and salt in a mixing bowl. Rub in the softened butter until crumbly. Gradually, add in the beaten egg yolks and knead into a soft dough. Keep chilled for about 30 minutes. Remove and roll the chilled dough out into a 3-mm thickness sheet and then cut into12 discs and prick holes with a fork. Keep chilled for another 30 minutes. Remove and line tart tins with the chilled pastry discs and blind bake in a pre-heated oven at 150°C for about
10 minutes. Remove the aluminum foil, and bake for another 10 minutes. Set aside the tart shells to cool.
•           For the lemon curd: Whisk beaten whole eggs, double cream, castor sugar, lemon juice, lemon zest, and bloomed gelatine in a warm water-bath until smooth. Pour the lemon curd into the baked tart shells and bake in a pre-heated oven at 150°C until just set, for about
10 minutes. Set aside to cool.

•           Set each financier circle onto a serving dish and top with a lemon curd tart. Pipe with meringue dots and lightly torch until caramelised. Sprinkle with icing sugar. Garnish with red currants, edible flowers, and white chocolate spaghetti. Makes 10 tartlets

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