Lemon Tarts with Almond Crust

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By CALEIGH HALL

Taken from the Valentine’s Day Cooking Class at the Calphalon Culinary Center

Preparation Time ~  25 minutes

Yield ~ 6 tartlets

Featured Cook Ware ~  Calphalon Mini Muffin Tin & 2 ½ Qt Sauce Pan w/ Double Boiler

Ingredients (crust)

  • ½ cup flour
  • ¼ cup finely ground almonds
  • 1 ½ tbsp. sugar
  • ½ tsp. salt
  • 2 oz. cold butter
  • 1 egg yolk
  • 1 tbsp. cold water
  • 1 tsp. lemon juice
Ingredients (lemon curd)
  • 2 eggs, lightly beaten
  • 1/3 cup granulated sugar
  • 1 tsp. lemon zest, finely grated
  • 1/3 cup fresh lemon juice
  • 1 tbsp. cold butter
  • Blueberries or raspberries, for garnish

Directions

  1. For crust, in a small bowl sift flour, sugar and salt.  Pinch in cold butter until crumbly.
  2. Add yolk, water and lemon juice.  Mix with fork until just combined.
  3. Wrap and chill.
  4. Roll out chilled dough and cut with cutters.  Line a muffin tin and chill again.
  5. Weight crusts and bake in a preheated 350°F oven for 10 – 12 minutes or until a lightly crisp to the touch. Remove weights and continue to cook for another 10 minutes or until fully baked.  Remove and cool.
  6. For lemon curd, place a Calphalon One 2 ½-qt. sauce pan filled with 2” water on the stove to a simmer over low heat.
  7. In a Calphalon One double boiler insert, add the eggs, sugar, zest, and lemon juice; whisk until foamy.
  8. Place double boiler insert over simmering water to create a ‘bain-marie’; continue to whisk until ribbon stage or pale and quite thick. Immediately remove from heat and whisk in the butter to incorporate. Let cool; chill in refrigerator.
  9. When ready to serve, carefully remove crusts from muffin tin and place a dollop of the lemon curd in the well in the middle. Garnish each with a few berries and serve.
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