| Level: | Intermediate |
| Total: | 2 hr 50 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 30 min |
| Yield: | 8 small tarts or 1 large tart |
Ingredients
- 1 cup unsalted butter, room temperature
- 1/3 cup sugar
- 2 large egg yolks
- 1 1/2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 2 to 3 tablespoons cold water
- 3 large eggs
- 12 tablespoons unsalted butter
- 1 tablespoon Meyer lemon zest
- 3/4 cup Meyer lemon juice, freshly squeezed
- 3/4 cup sugar
- 1/2 cup whipped cream, optional
- 1/2 pint blueberries
- 8 to 10 strawberries, sliced
- 1/2 pint blackberries
Instructions
- In a stand mixer, fitted with the dough blade, add the butter and sugar and mix until light and fluffy, about 6 minutes. Add in the yolks, 1 at a time, then add the vanilla and combine well. Remove the bowl from the mixer and gently fold in the flour. Stir in the cold water, 1 tablespoon at a time, until the dough just comes together. Wrap in plastic wrap and refrigerate for 1 hour.
- Lemon Curd: In a double boiler over medium-high heat, add all of the custard ingredients and whisk constantly until the mixture thickens and reaches 160 degrees F on an instant-read thermometer. Remove from heat and strain through a fine mesh strainer into a bowl. Cover the bowl, pressing plastic wrap onto the top of the custard and refrigerate until cool, about 1 hour.
- Preheat the oven to 325 degrees F.
- Remove the dough from the refrigerator and let it rest for 15 minutes (less if it is a hot day). Roll out on a silicone mat to 1/8 to 1/4-inch thick. Cut and press into the tart pans. Chefs Note: You can cut shapes out of the scraps to decorate or nibble on. Just brush the shapes with egg wash, sprinkle with a little tubinado sugar and bake until golden, about 10 minutes.
- Prick the bottom of the tarts with a fork and refrigerate for 15 minutes.
- Put the tarts on a baking sheet and bake until golden brown, about 15 to 20 minutes. Cool before filling.
- If using, whip the heavy whipping cream in a large bowl until stiff peaks form.
- Fill the shells with about 3 tablespoons of the curd and arrange fruit as desired on top. Garnish with a small dollop of the whipped cream and serve immediately. Can be made 20 to 30 minutes in advance and kept in refrigerator.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 684 |
| Total Fat | 45 g |
| Saturated Fat | 27 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 32 g |
| Protein | 8 g |
| Cholesterol | 226 mg |
| Sodium | 37 mg |
Reviews
I made one large tart and it came out beautifully! Made the dough the night before. Otherwise followed the recipe as written. A friend gave me some Meyer lemons and I used them in this recipe. Love it and will do it again!
Yum! These were simple, a little time consuming, but worth it. I will def be making it again. Thanks, Guy!
Sadly my custard did not work …. But the crust was great … Will try again
I love it! GONNA MAKE IT AGAIN :
Realy good.Everything was fine with mine.
the lemon curd was great but my dough didnt turn out so good