Thursday, August 2, 2012

Lemon Tart with Blueberry and the Three Tartlets

Lemon Lemon Lemon Lemon…ohhhh Lemon mania!   
Who doesn’t like lemon? 
 Life without lemon is like walking clothes less in the public. 
 And that’s really wrong! 

The hubby is crazy for lemon! And since we have wonderful neighbors who give us a big bag of fresh lemons all the times, his everyday drink is lemon ice tea which is like… can’t live without it! 

I made this lemon tart over the weekend as hubby requested (noooo…it wasn’t his birthday). In no time, He finished the 5-in tart and left me with the 3 tartlets! I was just so thankful and relieved that I made a little too much of chopped almond combined with graham cracker crumbs to make a crust for my 5-in ceramic tart pan and that I had enough leftovers perfectly to make the 3 tartlets! Whew!

The Crust:

1/2 cup graham cracker crumbs
1/3 cup finely chopped almond
2 tbsp melted unsalted butter
1 1/2 tbsp sugar
: Add all the ingredients together to mix well and press the mixture into 5-in tart pan (and 3 small tartlets). Prick the bottom of the crust with fork and bake at 375’F for 10 minutes, let cool before filling

The Lemon Curdmake 1 cup
1/2 cup fresh squeezed lemon juice
1 tbsp lemon zest
1/2 cup sugar
2 large eggs
2 large egg yolks
6 tbsp unsalted butter cut into bits
Pinch of salt

- Whisk together lemon juice, lemon zest, sugar, eggs, yolks, and salt in the medium saucepan over medium-low heat and whisk constantly until the mixture is thicken and the curd turns into a really bright yellow
- Press the curd through a fine sieve, for smooth texture, into a bowl
- For this lemon tart, you will have 1/4 cup of lemon curd leftover that can be kept in the fridge - for toasts or scone or muffins or whatever you like – for a week.

The Lemon Tart and the 3 tartlets
- After the crusts cool down, fill them with the lemon curd and garnish with fresh blueberries however you like and do a little dusting with powdered sugar.


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