Lemon curd tartelettes with sugar cookie crust
These lemon curd tartelettes had a sugar cookie crust. The cookie crust was sweet and buttery, with a healthy hint of vanilla. Paired with the slighty sour-sweet lemon curd, the balance of sweet and tangy notes were just balanced right. I topped some of the tartelettes with some citrus pieces (bottled Korean citrus tea) and it was quite yummy.
I recommend using round tart molds for these as I did have a little difficulty scalping those in the fluted molds shown above. I couldn't pop the tart crusts out when they were cooled, so I filled them with the lemon curd, and chilled them in the refrigerator. I tried again after a day, using a sharp knife, and it took a few maneuvers, but the tarts popped right out of the molds. I had already buttered the molds beforehand, so I just reckon it's the dough's problem? Anyway, just stick to round (unfluted) molds, and you should be fine.
Lemon curd tartelettes (adapted from Jana at Cherry Tea Cakes)
Sugar cookie crust
226g butter, room temperature
280g all purpose flour
1/2 tsp salt
1/4 cup whipping cream
2 tsp vanilla
Preheat oven to 195C.
Cream together sugar and butter until light and fluffy. Beat in flour, salt, cream and vanilla, until mixture is moist and crumbly.
Press dough into tart pans and press it up the sides, making sure the layer on the bottom is even. Chill in refrigerator for at least two hours (preferably overnight!)
Bake for 10-20 minutes (adjust accordingly based on the size of your tart pan - I baked my med sized tarts for 15-16 minutes), until crust is set and firm at the edges. Cool, then fill with desired filling.
150g (2/3 cup) lemon puree, melted
3 large eggs
2 egg yolks
85g unsalted butter, cut into small chunks
In a medium saucepan, combine sugar and lemon puree and bring to a boil. Stir occasionally.
In a large bowl, whisk together zest, eggs and egg yolks. When sugar mixture comes to a boil, pour very small amounts down the side of the bowl into the egg mixture while whisking continuously to temper the mixture. Continue to add only a few tablespoons at a time until all has been incorporated.
Transfer egg mixture back to sauce pan and return to stove. Cook on medium heat until thickened, about 8 minutes, whisking frequently.
Remove custard from stove and whisk in butter, adding in one piece at a time.
When all butter has been added, cool curd for 15 minutes before pouring into prepared tart crusts.