fresh blueberry tart with lemon curd

In dessert on May 11, 2011 at 2:59 am

this is an easy, super tasty and very springy dessert that is sure to impress your friends.

besides, just saying “lemon curd” generally impresses people – but it’s really not as hard as all that.

first i made the crust, which was inspired by my cranberry tart crust. but instead of ginger snaps, i used butter biscuits because i wanted a more delicate, almost neutral flavor that wouldn’t get in the way of the lemon.

so i put almost the whole pack (although i should have actually used the whole pack) of biscuits in the food processor and ground them up very fine.

then i drizzled in six tablespoons of melted butter and mixed until it got sandy.

press the crust into a glass or ceramic pie plate with the back of a measuring cup or your fingers until it forms an even crust.

into a 350 degree oven for 8 to 10 minutes or until golden brown.

let the crust cool completely before filling it.

meanwhile, in a medium sauce pan, mix 3/4 cup granulated sugar, the juice and grated zest of 3 lemons, the yolks of 4 large eggs, 2 tablespoons of cornstarch, a pinch of salt and 1/2 teaspoon of vanilla.

whisk the mixture well, and keep whisking while it heats up and thickens, about 6 minutes. it will get thick like pudding.

resist the urge to spoon (too much!) directly into your mouth.

you also want to cool your curd before putting it into the tart shell. mama cooks tip: lightly press a piece of plastic wrap down on the top of the curd to keep it from forming a “skin” as it cools.

once everything is at room temp, dollop the curd into the shell and spread gently and evenly with an off-set spatula or knife.

top with blueberries (or raspberries, would work too, i imagine.) refrigerate until you need it, but served at room temp, dusted with powdered sugar.



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