Mothers Day is tomorrow… and if you are looking for a sweet decadent treat to make for Mom than you have found it! This Tart is filled with a Lemon Curd Mousse and topped with any kind of fresh berries you can find! I found these at the farmers market this past week and they were too good to pass up so I stocked up on a few dozen cartons!
Because I won’t be able to spend Mothers Day with my mommy this year, I went ahead and made this tart in her honor. And then I proceeded to eat the entire thing just for her! I am such a good daughter!
My mom rocks. I talk to her at least 5 times a day. I call just when I am bored. Or when I want to go over some business plans. Or I need advice on any subject. Pretty much I call her all the time, and she is always there for me. Except when she is off playing tennis. And then I am left to fend for myself for a few hours… rude!! Just kidding Mom! Love ya!
So back to the tart… This is fairly quick and painless to make so if you’re still on the hunt for a great Mother’s Day dessert go ahead and give this one a go… it is a sure crowd winner!
- 250 grams Pastry Flour
- 1/2 tsp salt
- 90 grams sugar
- 150 grams butter
- 2 egg yolks
- Sift the flour, salt and sugar onto a large surface. Cut the butter into the flour mixture with a pastry cutter. (If you don't have a pastry cutter, 2 forks or knives will work perfectly fine.) Once the butter has been cut into the dough, form a well in the middle of the pile and add the eggs. Using you hands, incorporate the eggs into the dough, this is also know a frisage. (Imagine you are massaging the dough using the heel of your hand) Continue to frisage the dough until you have one uniform ball of dough. Wrap it in plastic and refrigerate for at least 45 minutes. You can also freeze this dough if you don't plan on using it right away. Once you are ready to use the dough, remove from the fridge and roll out into a large circle, size will depend on the size of your tart pan. Lay the dough over the tart pan and press the sides up the pan, and then cut off and excess. Place a sheet of parchment over the entire tart dough and fill the parchment with beans or pie weights to use during the blind bake. Blind bake the dough at 350 degrees until the crust is a light golden brown. Remove from oven and let cool completely before adding the lemon curd.
- 2 egg yolks
- 1 whole egg
- 6 tbsp sugar
- 1/3 cup fresh lemon juice
- 1 tsp finely grated lemon zest
- 5 tbsp unsalted butter, cut into 10 pieces
- 1 cup heavy cream
- In a medium metal bowl combine the yolks, egg, sugar, juice and zest and mix until well incorporated. Set the bowl over a double boiler and whisk constantly for 10-12 minutes. The mixture will turn into a soft yellow color and become thick. Once thickened, remove from the double boiler and stir in the butter a little at a time. Set aside.
- In a mixer, whip the heavy cream until it becomes thick and fluffy
- Combine the curd and the whipped cream and mix until evenly incorporated. Fill the tart shell and top with mixed berries.