Pâte Sablée with Lemon Curd

Lemon Curd is one of my favourite desserts 😋 the recipe is easy and you can make the pastry the day before to speed up the process.✨

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the pâte sablée, In a large bowl, whisk together butter and icing sugar. Add 2 egg yolks and whisk again. Then add a pinch of salt and sifted flour. Mix well until the dough comes together. Transfer to the plastic wrap, press it into a round disk (it will help to chill faster), wrap it and chill for at least 1 hour.

Step 2

Grease the tart pans with butter.

Step 3

Divide the dough into 6 equal pieces and spread into 6 tarts pan. Poke with a fork and place in the freezer for 15 minutes.

Step 4

Meanwhile, preheat the oven to 170C

Step 5

Line the chilled dough with the baking paper and fill the inside with uncooked rice or baking beans. Bake for 20-25 minutes.

Step 6

Remove the baking beans. Beat together 1 egg yolk and 1 tbsp milk and brush the tarts. Bake for another 7-10 minutes, or until golden. Let it cool completely.

Step 7

For the lemon curd, combine all ingredients except butter in a saucepan, place on medium-low heat and bring to a boil, constantly whisking, until the mass thickened.

Step 8

Add butter to the bowl, then add the mass ( passed through the sieve to remove any lumps.)

Step 9

Remove the tart shells from the tart pans( you can trim the edges with the grater gently) and fill them with the curd. Cover with the plastic wrap in direct contact and place in the fridge to cool. (minimum for 1 to 2 hours)

Step 10

For the cream, combine all ingredients in the bowl and whisk until firm and smooth. Transfer it to the piping bag and assemble the cream on top of the curd.

Step 11

Decorate with raspberries, almond flakes and rosemary leaves.

Step 12

Chill before serving and enjoy!