You know, some days you just aren’t meant to cook. When I made these, I surely should have given up. But I persisted – we had a bbq to go to! Let me set the scene. 27th December and I can barely move my neck due to a pinched nerve. In fact, the pinch was so bad that standing up made me feel nauseous. But I hate letting people down, and dammit the boys ex girlfriend was going to be at that bbq, so I had to bring something impressive!
The first time I made these, it just plain old didnt work. The pastry is too little for my pie dish, and the lemon curd didn’t curdle! Determined, I sent the boy back to the shops to get me a pastry case (time was short) and when they didn’t have any, he returned with the mini versions. While he was gone, I remade the curd using another (very similar) recipe and it worked! That isn’t the end of my stuff ups though. Oh no. In my haste, I poured the curd straight into the raw pastry cases. I even decorated with the blueberries before I realised. DAMMIT! So I just shoved them in the oven, cooked for 10 minutes and hoped that the heat was enough not to ruin the curd but enough to cook the pastry. Thankfully it was. By now, I was super stressed out and only had a half hour to make myself look presentable. I forced Ben to try one of the tarts and thankfully he loved them.
In fact, he liked them so much that he ate 2 more at the bbq. And then he told me I could make them again anytime.
Thankfully, they went down a treat so all that stress was worth it in the end. And then I spent the rest of the night trying not to let people know how much pain I was in! If you are a lemon sweets fan, I recommend trying this – but possibly go to your back up lemon curd recipe as I think the liquid portion on this was not quite right.
Ingredients (serves 4)
- 1 cup plain flour
- 3 tbs icing sugar
- 1/2 tsp vanilla extract
- 175g unsalted butter
- 5 egg yolks
- 1/2 cup caster sugar
- 1/2 cup lemon juice
- 1 1/2 tsp grated lemon rind
- 150g fresh blueberries
- Fresh mint leaves and icing sugar, to serve
- Place flour, icing sugar, vanilla, 100g of butter and a pinch of salt in a food processor. Process until it resembles fine breadcrumbs. Add 1 egg yolk and 1 tablespoon water. Process until it forms a smooth ball. Cover in plastic wrap and refrigerate for half an hour.
- Place the caster sugar, lemon juice and rind and remaining egg yolks and butter in a heavy-based pan. Cook over low heat, stirring, until mixture coats back of a wooden spoon. Tip into a bowl and cover the surface with plastic wrap to prevent a skin forming. Refrigerate.
- Preheat the oven to 180°C.
- Bring the pastry to room temperature. Lightly grease a 22cm fluted loose-bottom tart pan. Roll out pastry on a lightly floured surface and press into tart pan. Trim edges.
- Lay a sheet of non-stick baking paper over pastry and fill with pastry weights or rice. Cook in the oven for 15 minutes. Remove paper and weights and return to oven for 10 minutes, until dry and crisp. Set aside to cool for 10 minutes. Transfer to a serving plate to cool completely.
- To serve, fill tart with lemon butter and place berries on top. Garnish with mint leaves and dust with icing sugar.
delicious. – January 2002, Page 121