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Lemon curd custard tart
Lemon curd custard tart
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Prep Time:
230 minutes
Cook Time:
70 minutes
Total Time:
300 minutes
Indulge in a zesty lemon curd tart with velvety custard.
Ingredients:
  • 250ml (1 cup) thickened cream
  • 250ml (1 cup) milk
  • 4 egg yolks
  • 70g (1/3 cup) caster sugar
  • 140g (1/2 cup) lemon curd, plus extra, to serve
  • Double cream, to serve
  • 225g (1 1/2 cups) plain flour
  • 120g unsalted butter, chilled, chopped
  • 24.00 gm icing sugar mixture
  • 1 egg yolk
  • 40.00 gm chilled water
  • 55g (1/4 cup) caster sugar
  • 1 lemon, thinly sliced
Instructions:
  • In a food processor, blend flour, butter, and icing sugar until the mixture looks like fine breadcrumbs. Add the egg yolk and water, and process until the dough forms. Transfer the dough to a floured surface, knead until smooth, shape into a disc, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • On a lightly floured surface, roll the pastry to a 3mm thickness. Line a 20 x 30cm fluted tart tin with removable base, trimming any excess. Rest in the freezer for 1 hour.
  • Preheat the oven to 200C/180C fan forced. Line the pastry with baking paper, place it on a baking tray, and fill it with pastry weights or rice. Bake for 15 minutes, then remove the paper and weights or rice and bake for an additional 8 minutes.
  • Gently simmer the cream and milk in a saucepan without boiling. Combine egg yolks and caster sugar in a bowl. Gradually whisk in the hot cream mixture. Strain the custard into a jug using a fine sieve.
  • - Preheat the oven to 150C/ 130C fan forced. - Spread the lemon curd evenly over the pastry base. - Gently pour the custard mixture into the pastry case. - Bake for 45 minutes until just set. - Allow it to cool for 10 minutes. - Refrigerate for 2 hours before serving.
  • Prepare the candied lemon by combining 60ml (1/4 cup) water and sugar in a saucepan over low heat until sugar is dissolved, about 2-3 minutes. Bring the mixture to a boil, then add lemon slices and cook for 10 minutes, flipping occasionally, until they become translucent.
  • Garnish the tart with a dollop of whipped cream, a generous drizzle of lemon curd, candied lemon slices, and a splash of lemon syrup.

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