Remove from heat and strain through the prepared fine mesh sieve to remove any stray egg whites if necessary, and to remove the lemon zest for a perfectly smooth curd. If it has not thickened after 10 minutes, simply turn the heat up slightly, and keep cooking. The curd should be done when the first bubble appears on the surface, and has reached 170 degrees F. Cook the mixture until it starts to thicken, and the whisk starts leaving trails, about 10 minutes. Whisk continuously to keep eggs from cooking separately. In a medium, nonreactive saucepan (stainless steel or enamel work well), combine all ingredients and heat on medium low. Place a fine mesh sieve over a heatproof bowl, and set aside. ½ cup (100g) granulated sugar, dependent on tartness level desired ½ cup (120 mL) fresh lemon juice - about 3 to 4 lemons tarts are done when they are golden brown. Make these tarts bigger or smaller depending on your preference, but note that the baking time may need adjusting. Puff pastry freezes well, so if you have any baked tart shells leftover, freeze them for later in an airtight container.
Sprinkle with powdered sugar and serve.Īssemble tarts directly before eating, or they may get a bit soggy. To assemble tarts: Spread a generous amount of lemon curd whipped cream on each tart. Use a spatula to gently fold in the lemon curd. Add in the powdered sugar, vanilla extract, and lemon zest, and mix until combined. In a medium mixing bowl, whip the whipping cream on high until medium peaks form. Then prepare the lemon curd whipped cream. Use a fork to poke holes in the top of each tart (this helps the steam release so you don’t get a big bubble of air trapped in the dough), and then transfer to a parchment lined baking sheet.īake for 15-20 minutes, or until the puff pastry is golden brown. (If the puff pastry you are using is a different size, adjust sizes as needed) Make them bigger or smaller if you prefer. Roll out the 10x10-inch puff pastry sheet, and cut into about 8 pieces. The frozen puff pastry sheet should thaw in the fridge before starting. If making your own lemon curd, make this first and allow to cool completely in the fridge (see recipe below). Puff pastry fruit tarts with lemon curd whipped creamġ sheets frozen puff pastry (10x10-inches)ġ/2 cup (120 ml) lemon curd (or to taste)įruit for topping (I used strawberries, raspberries, blackberries, blueberries)
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