I'm a sucker for lemons, lemons, lemons. I'd have anything with lemon in it. By anything, I don't really mean anything, you do know that, right? Duh.
So, the first time I visited Bourke Street Bakery, I had one of them to take home with me. Paired with vanilla ice cream and some fresh strawberries, it was oh so delectable. Aside from the Ginger Brulee Tart, I knew I HAD to learn how to make the fabulous lemon curd tart.
Yes, I used the recipe from Bourke Street Bakery! And bear with me, the recipe is a bit long.
For the Lemon Curd
5 egg yolks
100g caster sugar
1/2 cup of lemon juice
150mls cream
1. Whisk egg yolks, sugar and lemon juice in a large glass or metal bowl continuously for about two to four minutes or until sugar dissolves.
2. Whisk in the cream.
3. Place the bowl over a saucepan of simmering hot water. Whisk continuously until it thickens (takes a while though, like 20-30 minutes).
4. Bourke Street Bakery recommends cooling overnight in the fridge for 8 hours or overnight and then piping into pastry cases. I cooled mine for 1-2 hours and then spooned it into the cases.
For the Shortcrust Pastry
1. Put the vinegar, sugar and water in a bowl and stir well until the sugar dissolved.
2. Place the flour, salt and butter in a food processor and pulse in 1 second bursts about 3 or 4 times to partly combine. So just work the butter with your fingers until incorporated into the dry ingredients.
So you see, the side is sorta sloping, weird? Yes. But it was supposed to stay in the fridge for longer. But you know, me and my family, we just couldn't wait. We wanted dessert right after dinner, you get the picture.
I think you should make the tart for your loved one. You'll make them over the moon happy!
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| So this is what Bourke Street Bakery's one looks like! |
Yes, I used the recipe from Bourke Street Bakery! And bear with me, the recipe is a bit long.
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| My lemon curd tart. |
For the Lemon Curd
5 egg yolks
100g caster sugar
1/2 cup of lemon juice
150mls cream
1. Whisk egg yolks, sugar and lemon juice in a large glass or metal bowl continuously for about two to four minutes or until sugar dissolves.
2. Whisk in the cream.
3. Place the bowl over a saucepan of simmering hot water. Whisk continuously until it thickens (takes a while though, like 20-30 minutes).
4. Bourke Street Bakery recommends cooling overnight in the fridge for 8 hours or overnight and then piping into pastry cases. I cooled mine for 1-2 hours and then spooned it into the cases.
For the Shortcrust Pastry
200 g unsalted butter, chilled, cut into 1.5 cm cubes
10 ml white vinegar, chilled
50 g caster sugar
85 ml cold water
335 g flour, chilled
1/2 tsp salt
10 ml white vinegar, chilled
50 g caster sugar
85 ml cold water
335 g flour, chilled
1/2 tsp salt
I did everything by hand cause I didn't a food processor. SIGH.
1. Put the vinegar, sugar and water in a bowl and stir well until the sugar dissolved.
2. Place the flour, salt and butter in a food processor and pulse in 1 second bursts about 3 or 4 times to partly combine. So just work the butter with your fingers until incorporated into the dry ingredients.
3. Tip this over in a clean work surface and sprinkle the sugar/vinegar mixture. Use the palm of your hand to smear the dough away from you and then gather together again and repeat the smearing process. You may need to do this 2 to 3 times more. You should still be able to see streaks of butter marbled through the pastry.
4. Wrap the pastry and refrigerate 2 hours to overnight.
5. Remove the pastry 20 minutes prior to using. Sprinkle a little flour on the bench and rub some as well on your rolling pin. Working from the center of the pastry, gently roll the dough away from you then turn the dough about 30 degrees and roll out again.
6. Repeat the process until you have a flat round disc, about 3 mm think. Sprinkle extra flour as needed but try to use a little as possible.
7. Brush the tart tins with melted butter.
8. Cut the pastry into the shape you need for the tart tins.
9. Set the pastry cases aside to rest for at least 20 minutes in the freezer so that the gluten relaxes and holds it shape.
11. You are now ready to use the pastry, blind bake the tart cases in a preheated 200 C oven for 20 - 25 mins., or until golden. Remove from the oven and allow to cool.
4. Wrap the pastry and refrigerate 2 hours to overnight.
5. Remove the pastry 20 minutes prior to using. Sprinkle a little flour on the bench and rub some as well on your rolling pin. Working from the center of the pastry, gently roll the dough away from you then turn the dough about 30 degrees and roll out again.
6. Repeat the process until you have a flat round disc, about 3 mm think. Sprinkle extra flour as needed but try to use a little as possible.
7. Brush the tart tins with melted butter.
8. Cut the pastry into the shape you need for the tart tins.
9. Set the pastry cases aside to rest for at least 20 minutes in the freezer so that the gluten relaxes and holds it shape.
11. You are now ready to use the pastry, blind bake the tart cases in a preheated 200 C oven for 20 - 25 mins., or until golden. Remove from the oven and allow to cool.
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| Doesn't it look tempting? |
I think you should make the tart for your loved one. You'll make them over the moon happy!
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