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Discover how to make a delectable Lemon Curd Tart with a crisp Shortbread Crust using the sous vide technique. This method ensures a smooth, perfectly cooked filling and a buttery crust that melts in your mouth. Ideal for special occasions or a sophisticated dessert, this recipe combines simplicity with elegance.
Ingredients Needed
- For the Shortbread Crust:
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the Lemon Curd:
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/2 cup (120ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup (60ml) heavy cream
- 1/4 teaspoon salt
Preparation Steps
Making the Shortbread Crust
Combine the flour, sugar, and salt in a mixing bowl. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in vanilla extract. Press the mixture into a tart pan, ensuring an even layer on the bottom and sides. Chill in the refrigerator for 30 minutes before baking.
Bake the crust at 350°F (175°C) for about 15 minutes or until golden. Allow it to cool completely before adding the filling.
Preparing the Lemon Curd
In a blender or mixing bowl, whisk together eggs, sugar, lemon juice, lemon zest, heavy cream, and salt until smooth. Pour the mixture into a sealed sous vide bag or a heat-safe jar suitable for sous vide cooking.
Set your sous vide cooker to 170°F (77°C). Submerge the bag or jar in the water bath and cook for 1 hour, gently agitating occasionally to prevent separation.
Assembling and Serving
Once cooked, remove the lemon curd from the sous vide and strain it through a fine sieve to remove any lumps or egg solids. Pour the smooth curd into the cooled shortbread crust.
Chill the tart in the refrigerator for at least 2 hours before serving. Garnish with additional lemon zest or fresh berries if desired. Slice and enjoy this elegant, citrusy dessert that showcases the perfect harmony of flavors and textures.