Lemon Tart

I normally go for sweet and sour combination for my dessert. Nothing much, just my own preference. I don't have a sweet tooth, that's including my own-baked desserts. Luckily I have someone at home who willing to sweep all my food without complaining! This is a simple almond tart shell with the lemon curd filling, decorate with pistachios, gold flakes and dragees. Looks like the egg tart though, only the colour the same. It definately tastes better after leave in the fridge for awhile.

Recipe for the Almond Tart Shell (12 tarts on 6cm mould)
Butter 180gm
Icing sugar 100gm
Eggs 3
Plain Flour 300gm
Ground Almound 70gm
A pinch of salt

Cream the butter and the sugar and salt until pale and yellow. Add in the eggs one by one until well combined. Add the flour slowly at low speed until it forms a dough. Wrap them in a cling film and chill for at least 30 min before we start to work on it.

Preheat the oven at 170degrees, press the dough into the tart mould and layer with small baking paper topped with some weight like beans. Bake take tart for 30 min or until golden brown. Removed from oven, cooled completely before add in the filling.

Lemon Curd:

Lemon juice 150cc
4 eggs
Sugar 165gm
Butter 165gm
Gelatine leaves 5gm (Bloom them in cold water)
A tsp of lemon zest

Heat the lemon juice and lemon zest in a pot. Mix the eggs and sugar in another pot. Pour the hot lemon juice into the eggs mixture, remember to stir while you pouring.

Cook the mixture until it turns thicker. Cut the butter into small pieces and whisk them into the mixture followed by the gelatine leaves. As the temperature goes down, the curd will turn thicker.