Lemon Curd Mousse Tart

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Pate Sablee

Ingredients:
250 grams Pastry Flour
1/2 tsp salt
90 grams sugar
150 grams butter
2 egg yolks

Directions:
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.

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Lemon Curd Mousse

Ingredients:
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

Directions:
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.