Lemon Curd Tart with Pecan-Citrus Sauce
Lemon curd tart is a classic dessert that originated in England and is often served during afternoon tea.
This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 22.
Lemon Curd Tart with Pecan-Citrus Sauce
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a food processor, combine the all-purpose flour, granulated sugar, and salt for the crust. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water while pulsing until the dough comes together.
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Press the dough into a tart pan, covering the bottom and sides evenly. Bake for 15-20 minutes until golden brown. Set aside to cool.
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In a saucepan, combine the lemon juice, lemon zest, granulated sugar, and butter for the lemon curd. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat.
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In a separate bowl, whisk the eggs. Slowly pour the hot lemon mixture into the eggs while whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over low heat for another 2-3 minutes until thickened. Remove from heat and let cool.
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In a small saucepan, combine the chopped pecans, orange juice, lemon juice, honey, orange zest, lemon zest, salt, cornstarch, and water for the pecan-citrus sauce. Cook over medium heat, stirring constantly, until the sauce thickens. Remove from heat and let cool.
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Pour the lemon curd into the cooled tart crust and spread evenly. Drizzle the pecan-citrus sauce over the lemon curd.
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Chill the tart in the refrigerator for at least 1 hour before serving.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
