Shiso, a Japanese herb with a flavor combination resembling that of mint, basil, and fennel, gives this traditional tangy lemon curd tart an updated twist.
This dessert, a modern adaptation of the classic lemon curd tart, features the unique addition of shiso. This Japanese herb, known for its distinct taste reminiscent of mint, basil, and fennel, imparts a refreshing twist to the tangy lemon curd base.
Shiso, while not commonly found in Western cuisine, is a truly versatile herb with numerous applications. It can be incorporated into a variety of dishes, such as salads, sushi, and tempura, to enhance their flavor and add new layers of deliciousness. It also works really well in sweeter dishes. This tart serves as a prime example of how shiso can elevate even the most traditional of desserts to new culinary heights.
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Shiso Meyer Lemon Tart
Description
This dessert, a modern adaptation of the classic lemon curd tart, features the unique addition of shiso. This Japanese herb, known for its distinct taste reminiscent of mint, basil, and fennel, imparts a refreshing twist to the tangy lemon curd base.
Ingredients
9-inch Regular Tart Crust:
- 8 tblsp unsalted butter, cut into small cubes
- 2 tblsp granulated sugar
- 1/2 teaspoon fine salt
- 1 cups all-purpose flour, plus more as needed
- 1/2 tsp vanilla extract
- 1 tblsp water
For Shiso Meyer Lemon Curd:
- 2 large eggs
- 3 large egg yolks
- 2.5 tblsp shiso, packed, finely chopped into the smallest possible fragments resembling dusting flakes
- 3tblsp Meyer lemon zest
- 1/3 cup Meyer lemon juice
- 1/4 tsp cornstarch
- 6 tblsp unsalted butter
- 2 Shiso leaves for garnish
Instructions
- Preheat oven to 350 degrees.
Make the crust:
- In a large bowl whisk together the flour, salt, sugar and lemon zest.
- Cut the butter into the dry ingredients.
- Mix water and vanilla extract and add to the dough and mold into ball, wrap in plastic wrap and press down into a disc and refrigerate for at least 30 min.
- After 30 min press the dough into a 9-inch fluted tart pan and freeze for 30 minutes.
- Bake until golden for about 25 min and let cool.
Shiso Meyer Lemon Curd
- In a medium saucepan whisk eggs, yolks, sugar, and corn starch.
- Whisk in Shiso, lemon zest and juice.
- Over medium-low heat, stir until the curd is thick enough to cover the back of a wooden spoon (about 7 min).
- Remove from heat and whisk butter in slowly, few pieces at a time.
- Pour filling into tart shell that is completely cooled.
- Bake for about 25-30 min until curd is puffed up and set, may even be slightly browned on the edges.
- Garnish with Shiso leaves.
- Enjoy!
Notes
Inspired by Chez Panisse Desserts Cookbook
FOR GLUTEN FREE DOUGH USE THE SHORT DOUGH RECIPE AND INSTRUCTIONS FROM BLACKBIRD BAKERY: http://glutenfreecooking.about.com/od/glutenfreepiesandtarts/r/Blackbird-Bakery-Classic-Gluten-Free-Individual-Cherry-Pies.htm
Sorry not sure how I forgot that?! It should be 1/4 cup plus 2 tbsp sugar. Thanks!
How much sugar is required for curd? I don’t see an amount listed; only the 2 tablespoons for the crust. Thank you.