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Lemon Curd Tarts


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Ruhi_Rose
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« on: June 22, 2008, 02:59:21 am »


Lemon curd tarts and jam tarts



I recall, this used to be our family favorite when we were kids.  Though lemon curd tart pastries are ideally made with butter, being into the health-food block, I would demonstrate this recipe using canola or corn oil instead.  It really doesn't make much difference in the taste, particularly when you realise how much of trans fat you'll be avoiding by quitting butter.

Lemon curd tarts make a great coffee-time snack (tea-time tidbit in England).  And believe me, nothing like homemade lemon curd tarts.  They might not look too professional, but the purity of handpicked ingredients at home gives the pastry a unique flavor not to be found in professional lemon curd tarts.

And you know, lemon curd can have many other uses.  It can even be bottled in jars and stored in the fridge.  It's a perfect spread on toasted bread, muffins, bagels and crackers.  It's also great for sandwiching a sponge cake or decorating fruit trifles.  Those with a taste for rich desserts often combine lemon curd with whipped cream, but not me.  I prefer to keep it simple.  Lemon curd it a simple spread / filling and should be kept that way.

Okay - here's the homemade recipe for lemon curd tarts.

Ingredients

(Pastry crust)

-  1 and a half coffee-mug white flour
-  2 tsp fine sugar
-  Canola or corn oil, approx. 14 dessert spoons
-  Luke warm water, 2 dessert spoons or less

(Lemon curd filling)

-  4 dessert spoon fresh lemon juice
-  4 dessert spoon sugar
-  4 egg yolks (without egg whites)
-  4 dessert spoon canola or corn oil
-  Half tsp lemon essence

Method

First prepare the pastry crust.  Mix flour and sugar.  Keep adding oil in dessert spoons gradually and keep mixing with a wooden spoon till lumps start forming in the flour mixture.  Occasionally add a few drops of water.  When the dough becomes quite greasy, start kneading using your fingers and finish off by adding the last of the required dessert spoon of oil.  The pastry dough will be a little unmanageable because it's basically made of oil and very little water. 

Divide the pastry dough into 6 parts, each the size of an egg, roughly.  Roll out each round portion individually on a roller board, dusting it with a little dry flour.  I prefer not making the crust too thin.  Keep it approximately half centimeter in thickness.  Cut it around with a medium sized pastry cutter to make a round shape.  Then put each individual pastry in a greased cup-cake aluminium foil baking tray or you can also bake the pastries by putting them inside individual butter-paper baking cups.  Bake for 12 to 14 minutes at 350F.  Remove from oven and cool. 

Now prepare the lemon curd.  This is quick and easy.  Mix all ingredients in a saucepan (preferably thick based).  Put it on the cooker over medium to low heat.  Keep stirring constantly with a wooden spoon till it thickens gradually.  It will take approximately about 15 minutes.  Remove from heat.  Cover and cool for a few minutes. You will notice that lemon curd continues to thicken as it cools. 

Now, fill up each baked pastry shell with about 2 teaspoon of prepared lemon curd.  I prefer not to fill up the pastry shell with too much filling.  A slightly thicker pastry shell with just a little filling in the center makes the dessert light and not too sweet. 

Decorate the top of the lemon curd with blanched and chopped pistachios.  The green pistachios make a great color combination along with the yellow lemon curd. 

Variation:

Jam tarts can also be prepared in exactly the same way, with lesser work to do at home.  Prepare the pastry shells as given, and use seedless strawberry jam for filling.  Remember to first put the required quantity of jam in a small bowl, beat it gently with a spoon or fork and then use it as filling.  Chopped green pistachio decoration on strawberry jam tarts looks just as marvellous.

The pics of lemon curd tarts above aren't the ones that I made this evening.  That's a professional fotosearch pic.  The pastry shells I make have a more gradual tilt along the sides centered with a lesser quantity of filling.





Such baking cup cakes can conveniently be used for baking pastry shells
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Zeynab
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« Reply #1 on: June 23, 2008, 09:19:21 pm »

Wow and yummy  Tongue

This is one of my favorite desserts.  I've made it quite a few times and in much the same way as you've given.  I prefer baking the individual pastry shells in those alu foil cup-cake baking trays.  In butter paper baking cups the pastry shells tend to flatten out a bit .. that's what happens with mine.  And yeah, those seedless strawberry jam tarts too are great and quicker for jam is available ready-made.
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Heba E. Husseyn
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« Reply #2 on: March 20, 2011, 02:34:55 am »

This is marvellous.  I didn't know this recipe was here .... don't know how?  I intend to make it by the middle of this week, InshAllah, so I thought I'll confirm the recipe by looking up google and it listed our place as one of the top ones  Cheesy 



Such baking cup cakes can conveniently be used for baking pastry shells

I follow the method very well.  Just wanted to ask about this.  If u bake the tart in such paper pastry cups, won't the tart flatten out as it bakes?
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Ruhi_Rose
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« Reply #3 on: March 20, 2011, 02:43:25 am »

Salaams and hiya sis Heba  Cheesy   Yeah this is really delicious for sweet tooths and pretty simple too.  Actually what I meant about those paper cups was that you will need to put them inside the tart moulds of the baking tray.

Sorry for not clarifying it  ....


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