This can be made in standard or mini tart tins.
INGREDIENTS:
PIE DOUGH: (makes 5 little tarts or 1 regular size)
1 1/4 cups plain flour
1/2 teaspoon salt
1/2 teaspoon sugar
125 grams/4 ounces cold butter
2 - 2/12 tablespoons cold water
LEMON CURD:
1 egg
2 egg whites
3/4 cup sugar
1 tablespoon freshly grated lemon zest
2/3 cup freshly squeezed lemon juice (a little less)
1 tablespoon butter (14 grams - or just choose a chunk that’s just under an inch cube)
METHOD:
First make the PIE DOUGH:
Combine flour, salt & sugar in a medium bowl - stir to mix.
Cut butter into cubes and add to flour. Using your hands, rub the butter into the flour mixture until pieces become small and it feels sandy.
Add 1 - 2 tablespoons cold water and mix in with a fork. Start to gather dough into a ball; if it’s still too crumbly, add more water, 1/2 tablespoon at a time, mix, and try again.
Divide the dough into two balls, placing each into cling film. Flatten into disks and wrap both tightly. Refrigerate dough for 1 hour before using. We weren't able to do this in class as we hadn’t the time. We chilled for about 15 minutes - still good! (*Can make dough hours or days ahead and keep in refrigerator.)
Roll out the dough and press into each tart pan.
BAKE THE TARTS:
Baking Blind: This means we bake the pastry first, without any filling. You do this if the filling/topping doesn’t need to bake for as long as the dough or, as here, is cooked separately.
Cover the dough with a square of baking paper. Fill with some ceramic baking weights. (If you don’t have, use dry rice or beans. Alternatively, try pricking the base with a fork to prevent trapped air creating bubbles.)
Bake in 200ºC (180º fan) oven for about 15 minutes, until firm and golden. Remove and let cool.
MAKE LEMON CURD:
In a glass bowl, whisk together egg, egg whites, sugar, lemon zest and juice. Add butter and cook over a double boiler using a low heat, whisking constantly, until thickened, 5 to 7 minutes.
For double boiler: Bring an inch or 2 of water to boil, then simmer in a saucepan and sit the bowl on top. The bowl should not touch the water and should fit somewhat tightly.
Do not let sauce boil. Take off heat and allow to cool.
(*Note: Instead of double boiler, you can do directly in a saucepan. Be sure to whisk constantly to prevent egg whites from becoming stringy.
*Note: If curd looks stringy - has white bits in it - simply push through a strainer after it has cooled.)
ASSEMBLE:
Remove baking beans (*be careful, they get very hot!) and baking paper from tarts. Spoon in Lemon Curd.
Top with some berries. Whipped cream if you're feeling decadent!