almond tart with lemon curd

Categories
Desserts
Yield
8 servings
MeasureIngredient
¼ cup Finely chopped almonds
1¼ cup Flour; sifted
½ cup Sugar
1 dash Salt
10  Egg yolks
¾ cup Sugar (or more)
¾ cup Lemon juice
½ cup Butter; cut into 1/2" cubes
Egg
1 teaspoon Vanilla
½ cup Butter
  Sweetened whipped cream
  Fresh fruit

ALMOND SHELL

LEMON CURD

Mix almonds, flour, ½ cup sugar and salt in bowl. Rub butter pieces, bit by bit, into flour. Stir in egg and vanilla to form ball.

Chill. Roll out onto 12-inch tart pan with removable bottom. Weight down with beans placed on waxed paper. Bake at 350F until golden, about 20 minutes. Cool.

To make filling, mix egg yolks, ¾ to 1 cup sugar and lemon juice in top of double boiler. Cook, stirring constantly over simmering water, until mixture coats back of metal spoon. Do not allow to boil. Remove from heat and whisk in ½ cup butter, bit by bit, until melted and smooth.

Pour lemon curd into cooled tart shell. Chill until set. Remove sides of pan. Garnish with whipped cream and fruit. Makes 1 (12-inch) tart

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