Almond Crust Lemon Curd Tart
Now that we are in the heart of winter, citrus fruits are in full bloom. This almond crust lemon curd tart should be one to make. I know what you are thinking, lemon curd, I can’t make that. YES, you can. I promise you that it is not that difficult. It is time consuming because you have to stir the pot of lemon curd for about 10-15 minutes, but it is worth every bite.
The tart citrus flavor of this lemon curd and the creamy, light, velvet like texture of the curd is magical. For me to say this it has so be good. In my opinion a good dessert is all about chocolate. The exception is this almond crust lemon curd tart does not have an ounce of chocolate and it is AMAZING.
I came up with this recipe for the teen/jr chef summer camps I run here in Miami. The group of students I had for this week was really advanced and eager to make and try anything. Possibly one of the best groups of culinary students I had the privilege to teach. When we got to the 3rd day of baking this lemon curd tart was on the list.
One group prepped and blind baked the almond tart, which a lighter consistency and flavor tart shell. This isn’t very dense or rich in butter. This is to allow the lemon curd to speak for itself. The other group made the lemon curd. When the tart set and it was time to try everything we had made, this lemon curd tart blew everything else out of the water. Hands down all week this was the majority of the students favorite recipe to make and eat.
For any occasion this lemon curd tart with an almond crust will please anyone who enjoys a slice.
Almond Crust Lemon Curd Tart
- 2 large Eggs
- 2 Egg Yolks
- 3/4 cup Granulated Sugar 150g/5.3 oz
- 1 TBLS Lemon Zest
- 1/2 cup Freshly Squeezed Lemon Juice about 2-3 lemons
- 2 TBLS Heavy Cream
- 1/2 cup Unsalted Butter cut into cubes
- 1 cup All Purpose Flour 4.5 oz
- 1/4 cup Cake Flour 1 oz
- 2/3 cup Confectioner Sugar 2 oz.
- 3 TBLS Ground Blanched Almonds
- 1/2 tsp Baking Powder
- 1/4 tsp Sea Salt
- 8 TBLS Chilled Unsalted Butter cut into 8 pieces
- 1 large Chilled Egg lightly beaten
1. Make the dough—In a large, deep bowl, mix the flours, sugar, almonds, baking powder, and salt. Add the butter and beat with an electric mixer with the whisk attachment on low speed until most of the butter is the size of peas, about 1 1/2 minutes. The mixture will look crumbly, and the crumbs will vary in size. Add the egg; mix until the dough is smooth and just comes away from the sides of the bowl, about 30 seconds; you should see distinct flecks of butter. Shape the dough into a 6-inch disk, wrap it in plastic, and chill for at least 1 hour before rolling it out.
2, Roll out the dough—Lightly butter an 11-inch fluted tart pan. Lightly dust the work surface and rolling pin with cake flour. Roll the chilled dough into a 14-inch round about 3/16 inch thick. Lift and turn the dough several times as you roll to prevent sticking; dust the surface and the rolling pin with flour as needed. Use a dough scraper or a spatula to loosen the rolled dough; carefully roll it up around the rolling pin. Unroll the dough onto the prepared pan and gently fit it into the pan. Trim the edges, leaving a 1/2-inch overhang. Fold the overhang over itself and press it against the sides of the pan to reinforce the sides of the tart shell. Chill for at least 30 minutes before baking. (The tart shell can be wrapped in plastic and then in foil and frozen for
1. To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
2. Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.)
3. Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.