Anzi’s Bakery Lemon Tart

Ingredients

• For the Tart Crust
• 11/2 Cups or 190 Grams Plain/All-Purpose Flour
• 1/2 Cup or 62 Grams Icing/Powdered Sugar
• 1/4 Teaspoon Salt
• 1/2 Cup or 115 Grams Butter, Cold and Cubed
• 1 Large Egg
• For the Lemon Curd
• 4 Eggs Yolks (Room Temperature)
• 100 Gm Butter (Room Temperature)
• 2/3 Cup Granulated Sugar
• 1/4 Teaspoon Salt
• 1 Lemon Juice (No Seeds)
• 1/4 Tsp Lemon Zest

Preparation

Prep: 10 minutes
Cooking: 30 minutes

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1. For the tart crust, add the flour, sugar and salt to a food processor, and pulse a few times to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs with pea-sized pieces.
2. Add the egg and pulse until the dough starts to come together. Do not process to the point that a large ball of dough is formed. The dough should be quite crumbly with large clumps and should stick together when you press a piece between your fingers.
3. Transfer the dough to a lightly floured surface and gather into a ball. Shape the dough into a 1-inch thick disc. Wrap tightly in clingfilm and refrigerate for at least 1 hour before use.
4. To bake the tarts, start by rolling the dough out on a lightly floured surface and cut into the size you require.
5. Take out excess dough and press into the corners of your tin trying not to stretch the dough. Prick the base of each tart all over with a fork, then place in the oven.
6. Preheat the oven to 190c/375f and place the tarts on a baking tray and bake for 20 minutes.
7. For the lemon curd, add egg yolks, granulated sugar, lemon zest, lemon juice and salt into a hot pan. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If the curd isn’t thickening, turn up the heat and constantly whisk.
8. Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour the curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd (this prevents forming a skin on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
9. To assemble the tarts, remove the chilled tart crust from the fridge and fill the lemon curd generously and serve cold.

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