I really like tarts, they are easy to prepare, you can prepare different fillings, from fruit to chocolate, to various combinations of flavors and textures.
I recommend you try a tender strawberry tart or a chocolate and strawberry tart or a blueberry and lime tart , all wonderful.
Today, I would like to tell you a little about lemon cream, the beloved lemon curd. Theoretically, a citrus cream with eggs (yolks) and butter, but which is prepared without coagulant. Theoretical…
Basically, from the beginning, the recipe has acquired various variations, today we are preparing from other fruits, strawberry or raspberry jam, mango, etc., with or without starch, with or without egg whites, etc.
I prepared it this time according to the recipe below, but I added another ingredient: white chocolate.
Do you know how it turned out? A delight!
Here is my tart with lemon cream and white chocolate! You know my word, it’s enjoyed with your eyes closed!
May it be useful to you!
Preparation time: 1 h Nr. portions 6-8
- tart dough:
- 130 gr butter
- a pinch of salt
- 250 gr wheat flour
- 1 chicken egg
- 1 lg powdered sugar
- 1 vrf. baking soda knife
- lemon cream:
- 3 yolks
- 3 lg raw sugar
- 100 ml of fresh lemon juice
- grated lemon peel (be careful, use organic)
- 90 gr butter
- 40 ml limoncello (lemon liqueur)
- 80 gr white chocolate
- 400 gr of sour cream
- 500 gr cream for whipped cream
- 2 lg powdered sugar
- fruit sauce:
- 200 g of berries
- 1 lg starch
- 50 ml water
- 1 lg sugar
Cut the cold butter into cubes. Weigh the flour.
In a bowl, put the butter, add a pinch of salt, flour with a pinch of baking soda and a tablespoon of sugar. Stir, then add the egg. Knead a dough only until it becomes homogeneous, do not knead excessively. Wrap in cling film and refrigerate for half an hour. Prepare a steam bath.
The eggs separate into egg whites and yolks.
In a heat-resistant bowl, place the yolks and sugar. Homogenize.
Wash the lemon, dry it with a paper towel. Peel a squash, grate it and squeeze the juice.
Add the lemon juice over the egg mixture, mix and transfer the bowl to the steam bath. Stir continuously with a pear. When the cream acquires a creamy, dense consistency, it is taken from the heat source. It does not need to be boiled much, it will change its fine texture.
Add the lemon peel, white chocolate. Stir to melt the chocolate, then add the butter cube. Stir until smooth. The composition will become tempered, so that the liqueur can be added. Of course, those who do not want to, can omit the use of liqueur. The cream is stored cold. Start the oven at 180 degrees C.
Remove the dough from the cold, divide it into 6-8 pieces. Each piece is spread on the floured top, cut into the necessary shape. Place the dough in the baking dish, press lightly to adhere. Prick each dough with a fork.
All portions of tart dough are baked in the preheated oven at 180 degrees C for 12-15 minutes, depending on their size. After baking, remove, leave to cool. They will be filled with cream, only when they are cold and slightly hardened. The lemon cream is removed from the cold.
The cream is beaten in a stainless steel bowl, using a mixer, until it gains consistency and becomes fluffy. Incorporate the lemon cream and fill the tart forms. Let it cool for half an hour. Beat the whipped cream in the same way, in a stainless steel bowl, until it gains consistency, add the sugar. Garnish the tarts with fresh cream and let it cool again. Put the berries in a bowl. Mix one tablespoon of starch with one tablespoon of sugar and together with 50 ml of water. Pour this mixture over the fruit and put the bowl on the fire, stirring gently, leave until the sauce acquires a slight consistency. Leave to warm.
The tarts are garnished with fruit sauce.
These tarts with lemon cream and white chocolate are absolutely delicious. Note: If you want to get a vivid, intense color to the lemon cream, you can use white sugar instead of raw sugar. Use natural cream, you will feel the difference.