![]() However, this method was prone to crumbling the edges of the base a little (I was also in a bit of a hurry).īut a much easier (and less fiddly) method is to use a round biscuit or scone cutter and to place it directly on a sheet of baking paper on a baking tray which will fit in the fridge. Once the biscuit base had set, I simply turned the tin upside down on the kitchen bench and gave it a light tap to release the base. The first time I made these lemon curd tarts, I used small brioche tins to produce dainty little tartelettes for an afternoon tea party. Non-stick tins will obviously provide for easier unmoulding. Use whichever moulds you like for these lemon curd tarts, and make them as big or as small as you wish. ![]() These lemon curd tarts are simply comprised of a base made with crushed biscuits and topped with a thickened lemon curd. But despite the rough edges of these little beauties, they taste like something you might find in a fancy pâtisserie shop. The simplicity of this recipe struck a chord with me and I was pleased to find that it was quite a forgiving recipe, that my clumsy piping skills were rather suited to the homespun look of these tartelettes. I found this recipe in a recent edition of Saveurs magazine, a popular glossy French food magazine which I love to pick up whenever I am in France (and not to be confused with the American food magazine of a similar name, Saveur). This low fuss, no-bake lemon tart oozes homemade, rustic charm such that one need not worry about competing with a Michelin-starred dessert. Which is why this particular recipe is such a blessing. And like my troubles with baked cheesecakes, I could never produce a lemon tart which would set with the right amount of wobble. ![]() Every lemon tart or lemon meringue pie I tried to make failed to meet my taste memory of that particular dessert at Eleven Madison Park. Sadly, no attempt of mine could ever recreate the same experience at home. It was a simple dessert, but beautifully executed. The pastry was light and buttery, the lemon filling was sweet but with an edge of tartness, and the meringue topping was crisp and sweet. Once seated with the menu in front of me, I began to see how the other half lived. So when my colleagues suggested a restaurant in the vicinity of the office, I was expecting a make-your-own-sandwich kind of place. At the time, I was not aware of the culinary status of the restaurant, probably because I was a nobody within the company whose business lunches were often restricted to the work canteen (at my own cost). The best lemon tart I had ever eaten was actually a lemon meringue pie at Eleven Madison Park in New York, a few years ago over a business lunch. However, the following recipe happens to be inspired by the lemon curd of the English kitchen.Ī lemon tart is traditionally made with a shortcrust pastry base and filled with a tart lemon custard, and which is then baked in the oven until the filling is just set but still tender. When I think of lemon tarts, I think of the French classic, tarte au citron. A simple but spectacular looking dessert! ![]() Delightful no-bake Lemon Curd Tarts made with crushed speculoos or digestive biscuits and topped with a homemade lemon curd. ![]()
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