Recipe

Lemon Curd Tart In A Pine Nut Crust Recipe

Add Step-by-Step Photos	Dond / All my dishes 2 years, 2 months ago You can never post too many recipes for dishes using lemon curd. This is one I particularly like; it is adapted from a recipe that appears in Thomas Keller's Bouchon. I've simplified it just a bit. The crust is simple, and even the sabayon is not tha... More Prep:20m Cook:40m Servings:12	Dond
	elegant

Does this look good? Yeah! / Nope

Fans

vikirose13

Ingredients

2 cups (10 ounces) pine nuts

⅓ cup sugar

3 cups all-purpose flour

8 ounces (2 sticks) unsalted butter, at room temperature

1 large egg, beaten

1 teaspoon vanilla extract

Sabayon:

2 large eggs

2 large egg yolks

¾ cup sugar

½ cup fresh lemon juice (you can remove the zest from these lemons

before juicing and add to the mixture)

6 tablespoons cold unsalted butter, cut into pieces

Directions

For the crust:

Place the pine nuts in a food processor and pulse a few times.

Add the sugar and flour and continue to pulse until the nuts are finely ground.

In a standing mixer with a paddle attachment, combine the butter, egg, and vanilla until the mixture is creamy.

Mix the dry ingredients in slowly until just combined. Don't overdo it.

Divide the dough into 3 equal parts, wrap each piece in plastic wrap and allow to rest in the refrigerator for 10 minutes before using. [Note: unused dough may be frozen for up to 2 months.]

Preheat oven to 350 degrees.

Using your fingertips, press the dough into 3 fluted 7-inch tart pans.

Place the pans in the freezer for 5 minutes, then remove and place the pans on a baking sheet.

Put the sheet pan on a rack in the middle of the oven. Cook dough, rotating pan occasionally, for 10-15 minutes, until shells are very light brown.

Remove from oven and allow to rest while you make the sabayon.

Bring 2 inches of water to boil in a medium sauté pan.

In a large metal bowl whisk the eggs, yolks, and sugar for about a minute, until ingredients are combined.

Reduce heat under the pot to low so that water is barely at a simmer.

Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl. Don't let the eggs cook, or you'll just have to throw them out and start again.

After about 2 minutes, when the eggs are foamy and have thickened, add a third of the lemon juice.

Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice.

Whisk until the mixture thickens again, then add the remaining lemon juice.

Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl.

The total cooking time should be 8-10 minutes.

Remove bowl from heat and whisk in butter 1 piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools.

Pour the warm sabayon into the tart crusts.

Place tarts, still on baking sheet, under the broiler and brown, rotating if necessary. This will only take a few seconds, so don't leave them alone!

Remove tarts from the broiler and allow to sit until they reach room temperature before serving.

For the topping: Mix 1 cup mascarpone with 2 tablespoons high-quality honey. Garnish each piece of tart with a spoonful of the topping.

Recent Gawkers

necwboy

wasteoft

tiadel

vikirose

bellasmo

dond

suestone

sewman68

brandypr

Not quite what you're looking for? See more Dessert / Pies And Tarts

Or see more just like this

Comments

kukla 2 years, 2 months ago said:
This is working, Dond. I also enjoy lemon curd quite a bit, and the addition of the depth of flavours in the crust from the pine nuts is a bonus. Thank you for the post; I will make this the next time my daughter is here, as she would also enjoy it!

suestonebender 1 year, 8 months ago said:
This sounds mindblowing. I love lemon curd, but have never thought of doing it with a pinenut crust. The marscapone and honey topping would be such a delicious kicker.

vikirose13 1 year, 3 months ago said:
Bookmarked with a big 5! Thanks for posting!
Viktoria

dond 1 year, 3 months ago said:
The last time I made this, I skipped the topping step and, instead, sliced three kiwi fruits very thinly and arranged the slices in concentric circles on a 9-inch version of the tart. It looked and tasted great. I served it with a reduction of strawberries.

Add a Comment