Description
Shiso, the awesome Japanese herb with a flavor combination resembling that of mint, basil, and fennel, gives this traditional tangy lemon curd tart an updated twist.
Ingredients
For the crust
- 8 tbsp (113 g) unsalted butter, cold and cut into cubes
- 2 tbsp granulated sugar
- 1/2 tsp fine salt
- 1 cup (125 g) all-purpose flour
- 1/2 tsp vanilla extract
- 1 tbsp cold water
For the shiso Meyer lemon curd
- 2 large eggs
- 3 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 2 1/2 tbsp shiso leaves, very finely minced (almost paste-like)
- 3 tbsp Meyer lemon zest
- 1/3 cup (80 ml) Meyer lemon juice
- 1/2 tsp cornstarch
- 6 tbsp (85 g) unsalted butter, cut into small pieces
To finish
- 2 whole shiso leaves
Instructions
1. Prepare the crust dough
In a large bowl, mix flour, sugar, and salt. Add the cold butter and work it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.
Stir together the vanilla extract and water, then add to the dough. Mix just until it comes together. Shape into a flat disc, wrap, and refrigerate for at least 30 minutes.
2. Line the tart pan
Roll or press the chilled dough into a 9-inch fluted tart pan, making sure the base and sides are evenly covered. Trim any excess.
Place the tart shell in the freezer for 30 minutes. This helps prevent shrinkage during baking.
3. Blind bake the crust
Preheat the oven to 350°F (177°C).
Line the chilled tart shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the weights and parchment.
Return the shell to the oven and bake for another 10 minutes, until fully cooked through. The surface should look dry and set.
Set aside to cool completely.
4. Cook the shiso Meyer lemon curd
In a medium saucepan, whisk together eggs, egg yolks, sugar, and cornstarch until smooth.
Add the finely minced shiso, lemon zest, and lemon juice. Place over medium-low heat and stir continuously with a spatula, scraping the bottom and corners of the pan.
After about 6–8 minutes, the mixture will thicken enough to coat the back of a spoon. Avoid letting it boil, as this can scramble the eggs.
Remove from heat.
5. Incorporate the butter
Add the butter a few pieces at a time, whisking until fully incorporated before adding more. This creates a smooth, cohesive curd.
For a more refined texture, the curd can be passed through a fine sieve at this stage, though this is optional.
6. Fill and set the tart
Pour the warm curd into the cooled tart shell. Use a spatula to level the surface.
Transfer to the refrigerator and chill for at least 2–3 hours, until fully set.
7. Finish and slice
Just before serving, tear or finely slice the remaining shiso leaves and place on top. Use a sharp knife to slice, wiping the blade between cuts for cleaner edges.
Notes
Shiso handling: The leaves bruise easily. Mince them just before adding to the curd to preserve their aroma.
Meyer lemons vs regular lemons: Meyer lemons are less acidic and slightly sweeter. If using standard lemons, consider increasing sugar by 1–2 tablespoons.
Curd texture: Stirring constantly over moderate heat is key. If the mixture thickens too fast or becomes grainy, it has likely overheated.
Blind baking matters: Skipping this step will lead to a soft or undercooked base once filled.
Chilling time: The tart firms up as it cools. Cutting too early will result in a loose filling.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 100