Lemon tart

I made thousand cakes during this years, but tart were always a big problem for me. They never came out like I wanted so a came to hate making them deeply. Today I wanted to put myself to the test. I'm happy to say that for once I'm satisfied with the result. Today I hate tarts a little less.

Love,

Bea

Lemon Curd Tart

for the pastry:

250g flour

125g butter, chopped

100g sugar

1 egg

for the curd:

1/2 cup lemon juice

100g butter

1 egg + 3 egg yolks

2 lemons

Prepare the pastry: put the flour and sugar in a large bowl and add the butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles breadcrumbs. Try to work wickly to avoid the pastry to become greasy. Add the egg and knead the dough. Put it in the fridge for 30 minutes.

As an alternative, put all the ingredients in the food processor.

For the curd put juice and butter in a saucepan and stir until butter is melted. Beat the egg and egg yolks with the sugar and put them in the lemon and butter mixture. Stir constantly for 5-7 minutes. Let cool.

 Roll the dough on a floured surface into a 28cm round. Wrap around rolling pin and carefully unroll over a 25 cm pie plate. Remove all the excess of dough from the edges with a knife. Prick the bottom with a fork, then cover with baking paper and put enough beans to cover all the base of the tin. Cook for 10-12 minutes than remove the paper and cook for another 5-7 minutes. Let cool.

Pour the lemon curd over the cooked dough. Garnish with lemon slices, slightly cooked in a sugar+water syrup until tender.