Whisk together egg yolk and ice water, and with the machine running, slowly add it to the flour mixture, until a dough ball forms.Add butter cubes a little at a time pulsing in between each addition, until a coarse meal forms. Place flour, sugar and salt in a food processor.Keep the decorated tart uncovered and refrigerated until ready to serve! Refrigerating the tart will stabilize the whipped cream dollops and make the tart easier to slice clean slices without ruining the whipped cream design.Leave the tart uncovered to avoid condensation build up.Place the decorated tart, citrus blossoms and all! (Or fresh mint or edible pansies if you are using those instead) in the refrigerator until ready to serve.If you don't have citrus blossoms you can decorate your tart with fresh mint, or edible pansies too! Storing and Serving If you live in a citrus growing climate and have room for a small tree (we have Dwarf varieties that we keep in planters) not only will you enjoy the lemons, but also the citrus blossoms will make for great cake garnishes! They also release the most incredible fragrance at night too. I took my inspiration for decorating this tart from the citrus blossoms growing all over Southern California right now. This will prevent the dough from melting and shrinking in the oven before it has a chance to set-up and bake. Bake the tart tin on a baking sheet to make it easier to remove from the oven without damaging the crust in the process with an oven mit.Īfter fitting the dough into the tin and pricking the bottom, place it in the freezer for 10 minutes.Pierce the bottom of the tin with a fork to avoid buckling in the oven.The dough should be very cold before it hits the hot oven, otherwise the butter will melt too quickly and the dough will melt into the tin before it has a chance to set. Once fitted into the tin, pop the tin into the freezer for 10 minutes.This will prevent shrinking and will also make it easier to roll out. Be sure to refrigerate the dough for at least 1-hour before fitting it into the tin.It will be easier to remove your tart once baked and place it on a cake stand. This ensures the butter and flour are well combined and that the butter won't spill out in a hot oven. Process the pastry dough in a food processor long enough for a dough ball to form. Taking it out sooner will result in a crumbly dough that will be hard to roll out. Continue to pulse until an actual dough ball forms in the bowl of the processor.Be sure to mix the egg yolk with very cold water or ice water, it will help the dough ball form better.It will combine the flour and butter a lot better. Pearl Sprinkles: These sweet little Pearl Sprinkles from Wilton are great for decorating the tartĪlways use fresh juice squeezed from lemons (as opposed to anything bottled) you'll always get the best lemon flavor with fresh lemon juice.Vanilla Extract: To flavor the whipped cream.Powdered Sugar: Powdered sugar is better for homemade whipped cream over regular sugar, because the powdered sugar has cornstarch in it which makes it more stable to set up for hours while refrigerated.The store-bought variety does not hold and will melt in the refrigerator! Always make whipped cream from scratch when decorating a tart like this. Heavy Cream: To be used for the whipped cream dollops on top.Butter: Will smooth out your curd after it thickens.Lemon Juice: Always use fresh lemon juice squeezed from a lemon (not anything bottled) you'll get the best flavor this way.Water and Sugar: The water will be used with the sugar to create a sugar water which will form the basis of the lemon curd.Cornstarch: This will help the custard set up and prevent it from being too loose.Egg Yolks: The egg yolks make the lemon curd rich and creamy while also giving it structure.All-Purpose Flour No need to use pastry flour.Butter Use salted Land O' Lakes Butter if in the U.S.A, you'll get the best flavor that way.This will ensure nice clean slices that won't disturb the whipped cream decoration. You can decorate it with fresh citrus blossoms if you have them in your yard, or fresh mint, or edible pansies, making it a very pretty tart idea for Mother's Day.īe sure to refrigerate the decorated tart for at least 4 hours, but overnight is even better.You can make and assemble the tart 1 day before and then all you have to do is serve.You can make the tart dough up to 3 days before.The decoration makes a big impression but is actually really easy to do! Why You'll Love This Recipe
This beautiful Lemon Tart is a fantastic dessert idea for Easter or Mother's Day. You'll love the flakey pastry crust, the custardy tart curd, and of course that lightly sweetened whipped cream on top.įor more festive lemon desserts try my Lemon Pound Cake or my Lemon Poppy Seed Cake. This Lemon Curd Tart is a fantastic dessert recipe for any springtime occasion like Easter or Mother's Day.
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