Citron Tarte

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Ingredients

• Pasta frolla
• 2 cup (250gm) unbleached all-purpose flour
• 1/3 cup (43gm) sugar
• a pinch of salt
• 2 large eggs
• 1 stick (1/2 cup) of unsalted butter, chilled
• Tart au citron
• 1/4 cup (78.86ml) fresh lemon juice
• 1/2 teaspoon fresh lemon zest
• 4 large eggs
• 1 cup (191.6gm) sugar
• 1/2 (1/4 cup) stick of butter
• 1 teaspoon cornflour

Instructions

1. Whisk all the dry ingredients together in a bowl.
2. Chop the butter into cubes and add it to the dry ingredients.
3. 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.
4. 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.
5. The dough can be frozen for up to 1.5 months and thawed in the refrigerator overnight before use.
6. Bring a pot of water to boil in a container.
7. 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.
8. Add the lemon juice, zest, cornflour and butter and continue to whisk at a high speed.
9. 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.
10. Keep whisking the mixture till it begins to thicken. This will occur slowly but you must not stop whisking.
11. Once thickened to a custard-like consistency, remove from the pot and allow to cool. This can be prepared a day ahead and refrigerated.
12. Assembling the tart
13. Grease six 3 inch tartlet pans with melted butter.
14. 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.
15. 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.
16. Remove the tartlets and fill them immediately with the lemon curd.
17. 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.
18. Remove the tartlets from their pans and refrigerate for at least one hour before serving.