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Lemon curd tart
20 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 241
  • Fat about 14g
  • Carbohydrates about 24g
  • Protein about 4g
This is needed
This is needed for 12 pieces
Pastry dough
  • 1 cake dough, rolled into a rectangle (approx. 25 x 42 cm)
  • 20 g unsalted, shelled pistachios, finely chopped
Lemon curd
  • 120 g lemon curd
  • 3 egg
  • 50 g butter, melted, left to cool
  • 3 tbsp Maizena cornflour
  • 2 lemon, segmented
  • 3 tbsp liquid honey
  • 20 g unsalted, shelled pistachios
  • One rectangular baking tin (approx. 12 x 35 cm)
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And that's how it's done
And that's how it's done
Pastry dough
Roll out the dough, cut into a rectangle (approx. 20 x 42 cm), place in a tin along with the baking paper. Top with the pistachios, press down gently. Prick the base firmly with a fork. Cover the dough with baking paper, weigh down with dried pulses.
To blind bake
Approx. 15 mins. in the lower half of an oven preheated to 220°C. Take out of the oven, remove the pulses and baking paper, bake for a further 5 mins. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.
Lemon curd
Place the eggs, lemon curd and cornflour in a thin-sided bowl, mix well, suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Using the whisk on a mixer, beat for approx. 8 mins. until the mixture thickens. Gradually add the butter, briefly continue to beat. Spread the curd over the base of the tart, leave to cool, cover and chill for approx. 1 hr.
Simmer the lemon segments and honey in a pan for approx. 2 mins., allow to cool slightly. Arrange the lemon segments on top of the tart, sprinkle with the pistachios.

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