""A proper tart shell should be golden brown, uniformly thin, crispy, and have smooth, clean edges. When you bite into it, it should melt in your mouth as you chew. I’m practical when it comes to tart shells. To me, a tart shell must serve a purpose: it should carry as much fresh fruit as possible. During the summer in France, this means a punnet of ripe woodland strawberries—they taste so sweet, they could be candy—arranged on top of a layer of whipped vanilla ganache. I add as many as I can, so there’s not a sliver of ganache visible. A little strawberry jam piped on top deepens the tart’s flavor.""
Lemon Curd Tart with Vanilla Sablé Crust and Fresh Berries
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A Note from Feedfeed
Nothing quiet says spring baking like a bright citrus tart with berries! The vanilla sablé tart shell is light, perfectly golden, and melts in your mouth! It's an easy dough to work with and you can make delicious cookies with all of your leftover scraps! Nothing goes to waste! Make the lemon curd a day ahead if your entertaining and want to cut down on the cook time, and save any extra curd to go on top of toasts, or better yet... pancakes!
Recipe excerpted with permission from Everyone Can Bake: Simple Recipes to Master and Mix by Dominque Ansel
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- Recipe Card
Prep time 45mins
Cook time 45mins
Serves or Makes: 8 inch tart
Recipe Card
For the Vanilla Sablé
ingredients
- 1 1/2 cups all purpose flour, plus more for dusting
- 2/3 cup confectioner's sugar
- 5 1/4 tablespoons cornstarch
- 1/4 teaspoon Kosher salt
- 1/2 Tahitian vanilla bean, split lengthwise, seeds scraped
- 10 tablespoons unsalted butter, cut into cubes, at room temperature
- 1 large egg
Lemon Curd
ingredients
- 3/4 teaspoon powdered gelatin
- 2 1/4 teaspoon cold water
- 1 1/2 teaspoons lemon zest
- 6 tablespoons lemon juice
- 1/2 cup plus 1 1/2 tablespoons granulated sugar
- 3 large eggs
- 8 tablespoons (1 stick) unsalted butter, cut into cubes, at room temperature
- Berries, for garnish
For the Vanilla Sablé
Method
Step 1
Make the dough: Combine the flour, confectioners’ sugar, cornstarch, salt, and vanilla seeds in a large bowl. Add the butter and mix with your hands until the butter is broken down into pieces the size of peas and the ingredients are well combined. (Alternatively, use a stand mixer or hand mixer to combine the ingredients.) Add the egg and mix with a spatula until the dough is smooth and the egg is fully incorporated. Don’t over mix.
Step 2
Chill the dough: Turn the dough out onto a large piece of plastic wrap and gently shape it into a ball. Wrap the dough in the plastic wrap and flatten it into a disc. Refrigerate for at least 30 minutes or up to overnight, until cold but still pliable. It should have the texture of clay.* (At this point, the dough can be refrigerated or frozen for later use—see Storage.)
Step 3
Preheat the oven: Place a rack in the center of the oven and preheat the oven to 350°F (175°C).
Step 4
Roll out the dough: Flour your work surface and rolling pin. Unwrap the dough and place it on your work surface. Roll it out into a rectangle about 1⁄8 inch (3 mm) thick.* Make sure to work quickly so the dough doesn’t get too warm.
Step 5
Shape the dough: Using an 8-inch (20 cm) tart ring or pan as a guide, cut the dough into a round that’s 1 inch (2.5 cm) wider than the ring (this ensures the dough will come up the sides of the tart ring).*
Step 6
Now the fun part: you’re going to “fon.age” the tart dough (see page 282), or form it into a tart shape. (Don’t worry, it’s not as intimidating as it sounds!) Butter the tart ring or pan. If you’re using a tart ring, line a sheet pan with parchment paper, then set the tart ring in the center (no need to do this if you’re using a tart pan with a bottom). Place the round of dough on top of the tart ring or pan and push down gently with your fingers, pressing the dough along the inside of the ring or pan and into the inside edge. Don’t press too hard, and try to keep the dough an even thickness so that it bakes evenly. Use a paring knife to trim any dough hanging over the sides of the ring or pan.*
Step 7
Blind bake the tart shell*: Line the tart shell with a round of parchment or a large coffee filter; the surface of the dough should be completely covered.* Fill the tart shell with uncooked rice or dried beans to keep the dough in place. Bake on the center rack until the tart shell is light golden brown, 15 to 20 minutes.
Step 8
Unmold the tart shell: Cool for 2 to 3 minutes, then unmold the tart shell while still warm (it’s easier to remove from the pan when it’s warm). If you’re using a tart pan with a removable bottom, set the pan on an upside-down pint container or a small bowl and push down gently on the sides of the pan to unmold the tart shell. If you’re using a tart ring, lift the ring up and off the tart shell. Let cool completely before filling.* Wait until just before serving to add the filling so the shell stays nice and crispy.
For the Lemon Curd
Step 1
Dissolve the gelatin: Combine the gelatin and water in a small bowl and stir with a spoon until the gelatin has dissolved.
Step 2
Make the curd base: Combine the lemon zest, lemon juice, and sugar in a medium saucepan and bring to a simmer over medium heat, stirring until the sugar has dissolved. Remove from the heat.
Step 3
Temper the eggs: Whisk the eggs in a large bowl. While whisking, pour one-quarter of the curd base into the eggs and whisk to combine. Repeat with another quarter of the curd mixture. Pour the tempered egg mixture into the saucepan with the remaining curd base and whisk until smooth and combined.
Step 4
Cook the curd: Cook the curd over medium heat, stirring continuously, until it starts to bubble, then whisk in the gelatin mixture. Remove from the heat and let cool until just warm.
Step 5
Finish the curd: Add the butter to the curd and whisk until the butter is fully incorporated and the curd is silky and smooth. Let cool completely before serving.
Step 6
Fill the cooled tart shell with curd, then garnish with berries and serve.
Step 7
STORAGE : The lemon curd can be stored in the refrigerator in an airtight container, with plastic wrap pressed against the surface of the curd to prevent a skin from forming, for up to 4 days.