Lemon Strawberry Tarts Food

LEMON RASPBERRY TARTS

Steps:

• For the curd: Whisk together the sugar and eggs in a heatproof bowl until the sugar is completely dissolved. Reserve 1 teaspoon of the lemon zest for garnish, then stir the lemon juice and remaining zest into the sugar-egg mixture. Put the bowl over a double boiler and cook, whisking, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the butter. Scrape into a clean bowl and press plastic wrap directly onto the surface of the curd. Refrigerate for at least 2 hours.
• For the raspberry sauce: Reserve 12 raspberries for garnish and put the rest into a small pan. Add the sugar and cook over medium-low heat, breaking up the raspberries to release their juices. Do not let boil. Strain the juice into a bowl and let cool; discard the solids.
• For the tarts: Preheat the oven to 350 degrees F. Put the phyllo shells on a baking sheet and bake until lightly browned, 3 to 5 minutes. Remove the shells to a rack to cool.
• To assemble the tarts: Spoon a small amount of the raspberry sauce into each tart shell. Whisk the cream with a spoonful or 2 of the raspberry sauce and a splash of vanilla. Fill each shell with the lemon curd and then top with a dollop of whipped cream and a whole raspberry. Sprinkle with some of the reserved lemon zest and add a mint leaf.

STRAWBERRY-LEMON CURD TART

Steps:

• For curd:
• Whisk eggs, sugar, and lemon juice in heavy small saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 8 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd and chill at least 2 hours.
• For crust:
• Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 2 tablespoons cream and yolk. Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill 1 hour. (Curd and dough can be made 2 days ahead. Keep chilled.)
• Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press firmly, forming double-thick sides. Pierce crust all over with fork; refrigerate 1 hour. Preheat oven to 400°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes. Cool crust completely on rack.
• Spread curd in crust. Stand berries in curd. Strain jam into saucepan; warm briefly to thin. Brush jam over berries. Chill tart until glaze sets, at least 1 hour and up to 6 hours. Release tart from pan

STRAWBERRY AND RASPBERRY TART WITH MEYER LEMON PASTRY CREAM

Steps:

• Preheat the oven to 375 degrees F.
• Grate the butter on a box grater and add to the bowl of a food processor with the flour, 1/4 cup of the sugar and the salt. Pulse to combine until the mixture resembles Parmesan cheese. Add the egg yolk and 3 tablespoons of ice water. Pulse to combine until the dough comes together and holds its shape when pressed between your fingers. Turn the dough out onto a floured work surface. Gently knead a few times and bring the dough together into a ball, then flatten into a disc. Roll the dough out evenly into a 1/4-inch-thick circle. Transfer the dough onto a sheet tray and cover with plastic wrap. Place into the fridge to rest for 30 minutes.
• Remove the dough from the fridge and roll evenly in all directions, making sure it doesn't stick to your work surface and dusting with flour as needed. The dough should be about 1/8-inch thick. Slice the dough in half and transfer to two nonstick 6-inch fluted tart pans with removable bottoms. Press the dough snuggly into the edges ensuring the dough runs fully up the side. Use a rolling pin to trim the excess dough. Line each tart with a piece of foil and fill with baking beans (or I use rice!), making sure the foil is tightly packed to the corners. Transfer the dough to the oven to blind bake for 6 minutes. Rotate the pan, then bake for another 6 minutes. Remove the foil and baking beans and place the tart back into the oven until lightly golden, another 4 minutes. Set aside to cool.
• Set up an ice bath. Add the cornstarch and 1/4 cup of the heavy cream to a small bowl. Mix to create a slurry and set aside. Add 1/2 cup of the sugar and the 4 whole eggs to a large bowl and beat with a whisk until pale yellow and foamy. Add the remaining 2 cups heavy cream, the remaining 1/2 cup sugar, the vanilla extract and lemon peel to a small saucepan and whisk to combine. Turn the heat to medium-high and bring to a boil, then pour half of the mixture into the bowl with the eggs and sugar and immediately whisk vigorously to combine and temper the mixture. Pour the contents of the bowl into the saucepan and continue to whisk. Add the cornstarch slurry and whisk to combine. Reduce the heat to medium-low and continue to whisk until the mixture begins to thicken and it reaches the texture of pudding, 3 to 4 minutes. You want to continuously whisk to avoid scorching the mixture. Strain through a fine mesh strainer into a bowl. Set the bowl over the ice bath to cool.
• Place the apricot preserves and a splash of water into a small saute pan. Turn the heat to medium and stir to gently melt the preserves, about 5 minutes. Set aside.
• To assemble the tart, spoon an even layer of the lemon pastry cream into each tart shell, but not fully to the top. Line the outside of the tart with raspberries and working inward, arrange the inside of the tart with the sliced strawberries. Repeat this process alternating with more raspberries and strawberries. Glaze the top of each tart with the apricot mixture.
• Serve the tarts with a dollop of whipped cream. Enjoy!

LEMON-CURD STRAWBERRY TART

Steps:

• Make lemon curd:
• In a metal bowl set over a saucepan of simmering water cook sugar, butter, eggs, lemon juice, and zest, whisking frequently, until curd is thick enough to hold marks of whisk and the first bubble appears on surface, 12 to 15 minutes. Strain curd through a sieve into a bowl and cool. Chill curd, covered, until ready to use. Lemon curd may be made 1 week in advance and kept covered and chilled.
• Make shell:
• In a food processor pulse flour, confectioners' sugar, butter, and a pinch of salt until mixture resembles coarse meal. In a small bowl stir together sour cream, egg yolk, and vanilla until combined well and add to flour mixture. Process mixture until a ball of dough is formed. Shape dough into a thick disk and chill, wrapped in plastic wrap, at least 30 minutes.
• Preheat oven to 375°F.
• On a floured surface roll out dough 3/8 inch thick and cut on an 11-inch circle. Transfer dough with 2 spatulas to baking sheet. Crimp edge decoratively and chill dough 20 minutes.
• Prick shell all over with a fork and bake in middle of oven until pale golden, 15 to 17 minutes. Cool shell completely on baking sheet on rack.
• Assemble tart:
• Spread lemon curd evenly on shell, leaving a 1-inch border, and arrange strawberries on it. The tart may be assembled up to this point 3 hours in advance and kept covered.
• Whip cream and spoon into a pastry bag fitted with a large star tip. Pipe rosettes of cream between strawberries and transfer tart to platter.

STRAWBERRY LEMON CURD TART

Steps:

• For curd; Whisk eggs, sugar and lemon juice in heavy small saucepan to blend.
• Add butter and lemon peel.
• Stir over medium heat until curd thickens to pudding consistency, about 8 minutes.
• Transfer to a small bowl.
• Press plactic wrap onto surface of curd and chill at least 2 hours.
• For crust; Combine flour, sugar and salt in processor; blend 5 seconds.
• Add butter; using on/off turn, blend until mixture resembles coarse meal.
• Add 2 TBS cream and egg yolk.
• Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
• GAther dough into ball; flatten into a disk.
• Wrap and chill 1 hour.
• (Curd and dough can be made 2 days ahead, keep chilled) Roll out dough on lightly floured surface to 13 inch round.
• Transfer dough to 9 inch diameter tart pan with removable bottom.
• Trim overhang to 1/2 inch.
• Fold overhang in and press firmly, dorming double thick sides.
• Pierce crust all over with fork; refrigerate 1 hour.
• Preheat oven to 400*F.
• Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes.
• Cool crust completely on rack.
• Spread curd in crust.
• Stand berries in curd.
• Strain jam into saucepan; warm briefly to thin.
• Brush jam over berries.
• Chill tart until glaze sets, at least 1 hour and up to 6 hours.
• Release tart from pan and serve.

STRAWBERRY-LEMON TART

Steps:

• Preheat oven to 375 degrees.
• Place the walnuts, bread crumbs and three tablespoons of the sugar in a food processor and process until the nuts are finely ground but have not become a paste. Press the nut mixture into the bottom and sides of an eight- or nine-inch straight-sided tart pan. Place in the oven and bake about 10 minutes, until the nut crust just begins to color. Spread the crust with two tablespoons of the preserves.
• Beat eggs with remaining sugar and lemon juice. Stir in melted butter. Pour this mixture into tart shell, return to oven and bake about 35 minutes, until custard has set.
• Cool to room temperature, then spread the surface with the remaining preserves and arrange the strawberry slices in a pattern on top.