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LEMON CURD AND EARL GREY SHORTBREAD TART

Oct-21-2017
Alok Verma
15 minutes
Prep Time
75 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT LEMON CURD AND EARL GREY SHORTBREAD TART RECIPE

Just before Pumpkin season gets all over social media, I planned to utilise some gorgeous lemons infused with one of my favourite teas: earl grey. The whole tart is pretty tangy but the earl grey balances it out so it’s not wincingly sour. My mouth was watering simply while taking pictures and the whole kitchen smelled amazing throughout the process. With the super thin and flaky pastry crust, this tart recipe is an easy winner.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • European
  • Baking
  • Dessert
  • Healthy

Ingredients Serving: 8

  1. FOR THE TART CRUST:
  2. Oat Flour 1 cup
  3. Whole Wheat Flour 1.5 cups
  4. Pinch of Salt
  5. Earl Grey Tea Leaves 2 teaspoon
  6. Cold diced Unsalted Butter 1 cup
  7. Granulated Brown Sugar 3/4 cup
  8. Egg 1
  9. Cold Water4 tablespoon
  10. FOR THE FILLING:
  11. Juice of 3 Lemons
  12. Lemon Rind 1/4 cup
  13. Unsalted Butter 1/2 cup
  14. 5 Egg Yolks + 2 Eggs
  15. FOR GARNISHING:
  16. Whipped Cream
  17. Mint Leaves

Instructions

  1. In the bowl of an electric mixer, whisk together both the flours, salt, brown sugar, earl grey leaves and chilled butter until crumbly. Add the egg and cold water, 1 tbsp at a time, until the dough comes together.
  2. Chill the dough in the refrigerator for an hour by wrapping it in cling film.
  3. Roll out the pastry on a lightly floured surface to about the thickness of a 5 rupees coin, then lift into a tart pan of your choice.
  4. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.
  5. Heat the oven to 180°C. Line the tart with butter paper and fill with dried beans. Bake for 15 minutes, then remove the tart pans from the oven, discard the butter paper with the beans.
  6. Place the pans back in the oven for a further 15 minutes until biscuity.
  7. To make the lemon curd, squeeze the juice of 3 lemons in a large bowl and add the lemon rind, egg yolks, eggs and the sugar in it.
  8. On a bain marie (or a double boiler), place the bowl containing the lemon mixture and keep whisking for about 10 minutes until the mixture starts to thicken.
  9. Take the bowl off the double boiler and add the butter to the bowl whisking through until the mixture is further thick.
  10. Let the lemon curd sit at room temperature for 15 minutes, then pour it into the cooled tart shells and place in the refrigerator to set for at least an hour. Top with whipped cream and garnish with mint leaves.

Reviews (2)  

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Shruti Jolly
Oct-23-2017
Shruti Jolly   Oct-23-2017

Wow , looks super

Namita Tiwari
Oct-21-2017
Namita Tiwari   Oct-21-2017

This is a beautiful recipe, Such lovely flavours blended together.

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