I have no idea how I’m going to survive this if Canucks lose. I don’t think my heart can take anymore drama of this team. Please win two more games for us, cause even gobbling this whole tart in one go would not help if they lose.
Ingredients (9-inch tart):Short Crust Pastry Dough 1 1/4 cup all-purpose flour
1/2 tsp salt
1 tbsp white sugar
1 stick unsalted butter, cut into little cubes, chilled
1/4 cup ice water Lemon Curd Filling zest of 3 lemons 1 1/2 cup white sugar 1 stick unsalted butter, room temperature 4 eggs 1/2 cup lemon juice 1/2 teaspoon salt Others 10 raspberries
Preheat over to 350F. Grease a 9-inch springform pan or pie pan.
To prepare crust, place flour, salt and sugar in a food processor to mix. Add butter and process until the mixture resembles coarse meal. While the machine is running, pour in ice water slowly. The dough should hold together when pinched. Add a little more water if necessary.
Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Remove the dough from the fridge. Roll it on a floured surface, until around 3mm thick. Line the prepared pan with the rolled dough. Make sure you leave a tiny overhang of dough. Use a small kitchen knife to trim the excess and to score the tops of the tart. Freeze for an hour.
Line the top with tin foil. Completely fill the foil covered shell with pie weights or dried beans, and bake for 20 to 25 minutes or until golden. Remove tin foil. Bake for another 10 minutes. Let cool completely on a wire rack.
To prepare filling, mix lemon zest and sugar with a fork.
In a large bowl, cream the butter. Add the sugar mixture and beat together. Add the eggs, lemon juice and salt and mix together until thoroughly combined.
Pour the mixture into a pan and cook over low heat while stirring constantly for about 10 – 15 minutes or until the curd starts to thicken and coat the back of a wooden spoon. Remove from heat and cool.
Push the lemon curd through the sieve and into a bowl to make it super smooth. Pour the lemon curd into the prepare tart shell, and place it in refrigerator for an hour.
Garnish with raspberries and serve.