|Lemon Curd Tart|
I love tarts, really because I need an excuse to indulge in the buttery and flaky tart shell. Whenever I see carb-phobes intentionally leaving the shells alone, I wished the shells could scream at them like "Don't be silly! I am worth the calories!"
Then I love lemon desserts. So when you put lemon curd in a tart shell and place that in front of me, not only do you get a marriage made in heaven, you also get one excited lady who cannot wait to dig in.
Recently, I attempted to make my own lemon curd tart. I based the tart shell recipe off Chez Pim's one pie dough and the lemon curd recipe from no other than Pierre Herme. Well, the final product was uh-maze-zing although I wished the process would be less of a pain in the butt. It was not like the recipes were difficult but they were at times long and tedious. The results were worth it though.
The pie crust was just what I was looking for: super buttery and flaky. The use of salted butter gave the dessert a slight savoury twist against the sweet curd. The curd itself was thick and creamy, and miraculously, tasted light despite all that butter that went into it. I cut back on the sugar just a little (minus 2 tablespoons) and it was not noticeable.