Lemon Curd Tart

INGREDIENTS

• Tart Shells:
  
  • 1 and 2/3 cups Flour
  • 1/2 cup Powdered Sugar
  • Pinch of Salt
  • 1/2 cup Cold Unsalted Butter
  • 1 Room-Temp Egg
• Lemon Curd:
  
  • 4 Egg Yolks
  • 1/2 cup Granulated Sugar
  • 1/2 cup Lemon Juice
  • 5 tbsp Room-Temp Unsalted Butter
  • Zest of 1 Lemon (Optional)
• Toppings:
  
  • Fresh Blueberries
  • Powdered Sugar
• Apricot glaze

INSTRUCTIONS

• Shells:
  
  • In a food processor, blend flour, sugar, and salt. Add butter to create a crumbly mixture.
  • Add whisked egg and blend until dough forms. Roll to 1/6 inch thickness, refrigerate for 1 hour.
  • Cut dough into disks slightly larger than muffin pan holes, press into pan, refrigerate for 2 hours.
  • Preheat oven to 325°F, prick pastries, freeze briefly.
  • Bake for 20-25 mins or until golden brown
  • set aside and let cool
• Curd:
  
  • Mix sugar and lemon zest to a crumble texture, then add egg yolks and combine.
  • Heat up lemon juice to a simmer and add gradually to the egg mixture, stirring well.
  • Put the mixture back on the stove and cook until thick.
  • Remove from heat, add butter, and whisk until melted. Strain if needed
• Assembly:
  
  • Pour warm curd into the tartlet shells, tap to remove bubbles, refrigerate for 2-3 hours.
  • Top with fresh blueberries and dust with powdered sugar. Finish with an apricot glaze.

18 mini tarts. Adjust tart size and lemon curd based on preference. Lemon curd can be made up to 3 days in advance.