These are pucker perfect!
For all of my Thermomix Clients and Friends: Try it, you will love it!
This recipe is the best curd for a French Lemon Tart that I have ever had. Not the best lemon curd that I have ever had. I love my traditional curd recipe for these tiny bites. It is truly tart and sugary all in one bite. This curd is perfect for a large dessert tart. YUM! I was really excited when I tasted the silky smooth, though tart, buttery goodness. And, the addition of the white chocolate would make the perfect ganache for a French Macaron. I will make Lemon French Macarons now that I have this recipe…. ah!!!!… soon!
For now, I need to make some more of this, plop it into my fridge and fill my frozen mini tart shells with a dollop of this perfect puckery pleasure whenever I have guests!
And here is a video from Chef Laurent in Australia making his favourite recipe for a lemon tart. It can’t be as scrumptiously divine as the one above, or can it? I cannot imagine it. In any case, he doesn’t share his complete recipe, but it is a great eye view into what the Thermomix can do!
I grow Bowles Black Violets in my garden. The do not have the flavour that the gorgeous French violettes have, but they are beautiful to sugar. If you are interested in learning how, you can find out here.
Lemon Shortbread Tarts with Lemon Curd or Lemon Curd Ganache
This is the best lemon curd and the switch up to making the white chocolate ganache is just too much fun! These tarts are the first empty plate at every party.
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 1 pie
Ingredients
- zest of three lemons
- 160 g lemon juice , freshly squeezed after zesting
- 160 g egg yolks (usually 8 yolks)
- 100 g sugar
- 180 g soft butter
- 650 g Callebeault B2 white , or Valrhona Ivoree chocolate (if making the ganache)
Instructions
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Scale all ingredients, except chocolate, into TM bowl; cook for 4 minutes at 90°C on speed 3
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Scrape down sides of bowl; cook 3 more minutes at 90°C on speed 3
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Cool to 60°C, if making the ganache; if not, pour it into a shell, or into a tightly sealed container; and refrigerate
For the Lemon Curd White Chocolate Ganache
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When cooled to 60°C, scale chocolate into TM bowl; process 45 seconds at speed 3 and another 45 seconds at speed 7
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Pour it into a shell, or into a tightly sealed container; and refrigerate
Recipe Notes
This is exquisite curd for a French Tart before adding the white chocolate; the white chocolate adds a completely different dimension which offers a lovely change
Wow, beautiful new website! And I was just pondering what to do with the lemon curd in my freezer – just to make space! thanks!
these look amazing. lemon and shortbread is a marriage made in heaven. amazing website! i can’ wait to see all the things you will be making in the upcoming months!
I still like our old recipe for Lemon butter or Lemon curd better.
I do too. Didn’t I say that? I love this new recipe, but it is better for a large serving. The one you and I use, mom, is still the one I prefer for these tarts. It is more translucent, and has a lot more pucker power which is perfect for a one bite treat with a buttery crust. I have to find that recipe and write it up here. Do you have a copy of it?
yes mercedes, it is a marriage in heaven. a marriage in my mouth! the are delicious. I love this food blog valerie. what a wonderful idea to share your talent with all of us. thank you!
I love these tarts either way. Once a tart always a tart! 🙂
i agree with grandma too… pucker power wins out!
You’re Right Auntie Judy!:)
Man, these are another favorite! I am not into sweet sweets as much as I am tart tarts! I love lemon, and these are so fresh and make my mouth shout…MMMMMMMMMomma mia and my cheeks pucker! and again… pair it with my all time fave, shortbread…drool!