Ever since I made my first Lemon Curd Tartelettes, Tartes are a go to favorite of mine! With store bought pastry, this Lemon Curd Tarte takes less than 20 Minutes active work and it is a sure crowd pleaser! All you need is a round cake tin, ca. 27cm in diameter, and an Aluminium bowl to slowly heat your filling over a water bath and some kind of dried chickpeas or beans to use as a weight for blind baking (don’t throw them away, you can use them multiple times!). So, here we go:
Storebought shortcrust pastry, round
3 eggs (whisked)
3 egg yolks
Zest of 2 lemons (grated)
Juice of 3-4 lemons (ca. 2 dl)
200g of Butter (in pieces)
40g of white chocolate, peeled with a peeler for decoration
Preheat the oven to 200 degrees. Line the cake tin with baking paper, cover with the shortcrust pastry. Densely pierce the bottom with a fork. Cover the top of the pastry with another baking paper and fill in the chickpeas to weigh it down. Bake the pastry for 15 minutes. In the meantime, whisk three whole eggs together.
Take the pastry out of the oven, uncover it and brush a little of the whisked eggs on top of the pastry (it doesn’t need much). Put the pastry back into the oven (uncovered) for 2-3 minutes. Take it out and let cool completely.
For the filling, take the previously mixed eggs, mix in another 3 egg yolks, the sugar, lemon zest and the lemon juice. Place everything in an aluminium or metal bowl and place the bowl in top of a pot filled with water (the water should not touch the bowl). Bring the water to a boil and keep whisking. After 1-2 minutes, start adding the pieces of butter one by one. Whisk over the hot water bath until the mixture thickens and forms a viscous cream.
Pour the cream into your tarte shell and let it cool for 1-2 hours. Decorate with white chocolate peels if you want – and enjoy!