Description
This Pasta Frolla and Tart au Citron combines a simple, buttery pastry with a vibrant lemon curd filling, creating a dessert that’s both refreshing and satisfying.
Ingredients
Units
Scale
- 2 cups (250g) unbleached all-purpose flour
- 1/3 cup (43g) sugar
- A pinch of salt
- 2 large eggs
- 1 stick (1/2 cup) unsalted butter, chilled
- 1/4 cup (60ml) fresh lemon juice
- 1 cup (200g) sugar for lemon curd
- 3 large eggs for lemon curd
- 1/2 cup (113g) unsalted butter, cubed for lemon curd
- 1 tbsp lemon zest
Instructions
- Whisk all the dry ingredients together in a bowl.
- Chop the butter into cubes and add it to the dry ingredients.
- On a lightly floured surface combine all the ingredients together by hand or with a food processor. Lightly beat the eggs and add to the flour mixture.
- Knead the ingredients to form a ball of dough. Cover with cling film and store in the refrigerator for at least 30 minutes before using.
- The dough can be frozen for up to 1 1/2 months and thawed in the refrigerator overnight before use.
- Bring a pot of water to boil in a container.
- Whisk the eggs and sugar at a high speed in a large bowl that can withstand heat and whose bottom can fit the top of the pot. The eggs and sugar should become light and fluffy.
- Add the lemon juice, zest, cornflour and butter and continue to whisk at a high speed.
- Move the bowl on to the top of the pot taking care to make sure the boiling water does not come into contact with the base of the bowl.
- Keep whisking the mixture till it begins to thicken. This will occur slowly but you must not stop whisking.
- Once thickened to a custard-like consistency, remove from the pot and allow to cool. This can be prepared a day ahead and refrigerated.
- Assembling the tart
- Grease six 3 inch tartlet pans with melted butter.
- Using a rolling pin, roll out the dough on a lightly floured surface and then line the tartlet pans with the sheet of pastry. Cut and trim off any excess off the edges of the top of the tartlets.
- Prick the surface of the pastry with a fork and bake blinded with pie beads or dried beans for 10 minutes at 375F in a preheated oven.
- Remove the tartlets and fill them immediately with the lemon curd.
- Garnish with slivered almonds if desired and put them back in the oven for another 8-10 minutes. Remove from the oven and let them cool in the pans.
- Remove the tartlets from their pans and refrigerate for at least one hour before serving.
Notes
- Pasta frolla can be used as a base for various dessert tarts.
- The dough is versatile and can be made ahead of time and refrigerated.
- The tart is best served chilled and can be stored in the refrigerator for up to 3 days.
- For a twist, try adding a bit of vanilla extract to the lemon curd.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Cuisine: Italian
Nutrition
- Serving Size: 1 tart slice
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
- Cholesterol: 110