Week 45: Meyer lemon tart

It has taken me forever to finally get to this, despite having cooked the lemon curd a few weeks back. I supposed I am normally not a big fan of lemon tarts. But, since Meyer lemons are so rare in Singapore, it would be a total waste if I did not make good of the batch I found. Of all the lemon tart recipes I have seen so far, this one proved to the the most interesting, not to mention pretty.

Makes 4 4.75-inch tarts

For the crust

150 g all-purpose flour

57 g granulated sugar

Pinch of salt

120 g butter

½ teaspoon vanilla extract

1 egg yolk

1) Mix together in a stand mixer on low speed the flour, sugar, salt and butter until the mixture is the consistency of peas.  Add the vanilla and egg yolks and stir together just until combined.

2) Cover with plastic wrap and refrigerate for 30 minutes.

3) Divide dough into 4 portions, and press it into the individual tart pans. Then freeze the dough in the tart pans for at least 30 minutes.

4) Remove from freezer and blind bake for 18 to 20 minutes on 190C, until tart dough is lightly browned.

5) Cool for 2 minutes, then remove the baked crust from the ring mold and place on a cooling rack.  Don’t let the crust cool completely or it will stick to the mold and the baking sheet.

For the lightened lemon cream

90 g Meyer lemon curd

110 ml whipping cream, whipped to soft peaks

1) Fold 1/3 of the whipped cream into the lemon curd to lighten the lemon curd.  In two more steps fold in the remaining whipped cream to achieve a light homogenous mixture.

2) To assemble the tart, fill each tart with the Meyer lemon curd so that it is even with the lip of the crust’s edge.  Place the lightened lemon cream in a piping bag with a ½-inch round piping tip. Pipe a ring of balls in a circle on top of the lemon curd, at the outer edge of the tart.  Pipe another ring of balls inside the first ring and one ball in the center.  Garnish with 2 or 3 candied lemon peels and serve.

I suspect I might have overworked the dough, as I initially tried rolling it out. It is a very soft and sticky dough and it worked better for me by pressing the dough directly into the tart mold. I made some candied lemon peel by slicing the lemon peels into thin strips, then, letting it simmer in syrup for about 15 minutes, until it turns translucent.

I have to say, the lightened lemon cream does add a nice dimension to the lemon tart.

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