Red Currant and Lemon Curd Brûlée Tart
Red Currant and Lemon Curd Brûlée Tart is a light, summery dessert that rounds off any meal perfectly.
Prep Time45 mins
Cook Time30 mins
Total Time2 hrs 15 mins
- 6 tart shells 10 cm (4 in) round, see below
- 6-12 tbsp red currants + sugar see below
- 6-12 tbsp lemon curd * link to recipe below
- 6 tsp sugar to brûlée
- 250 gr flour
- 55 gr caster sugar
- pinch salt
- 200 gr butter cold and cubed
- 40 ml cold water divided into 1 tbsp . 1/4 cup
- 200 gr red currants
- 2 tbsp sugar
Sift flour, sugar and salt into a large bowl. Add cubed cold butter and mix with low speed (on handheld mixer or stand mixer), mix until it resembles fine breadcrumbs. Add 1 tbsp of cold water at the time into the bowl. Mix lighty with your hands, that way it's easier to spot the right texture. Mix until you can form a ball. But do not over work it or it will become tough.
I like to take a scale and weigh the dough (about 500 gr) and divide it into 6-8 smaller balls***. Makes it easier to work with later. Flatten each ball into a disc and wrap it in plastic. Refrigerate 30-60 minutes before using. Longer is also fine.
Preheat the oven to 180C (350F). Lightly grease 6 10 cm (4 in) round tart tins.
Lightly flour the counter and begin rolling out the pastry to 3 mm (1/8 in) thick. I like to roll a few times one way, and then turn the pastry 180 degrees and do the same. Continue doing this, and the pastry will turn out reasonably round. You need to roll them out to be a little bigger than the tart shells. Line the pastry into the tart tins, trim away any excess pastry. Cover with plastic wrap and place in the freezer for at least 30 minutes.
Place all the unbaked tarts on a baking tray, adding crumbled baking paper or aluminium foil into each tin, covering the pastry. Add in dry peas, beans or baking beads. This forces the pastry to keep in shape. Bake for approximately 10-15 minutes (15 for me). Remove the paper and the chosen weight, return to oven and bake uncovered until golden, about 10-15 more minutes (15 for me). Remove from oven and let cool.
Lemon Curd: I would make it when the pastry dough is resting in the fridge, because it needs to set before adding into the tart shells. Recipe can be found in link below with tips.**
Red Currants: Combine red currants and sugar in a bowl, and let it rest 10 minutes on the counter to let the currants release a little of their juices into the sugar.
Once the tart shells are cool, and the lemon curd has set, you'll be ready for assembly. I like to add 1 heaping tbsp of red currants into each shell, covering the bottom. Dollop 1-2 tbsp of lemon curd on top of this. If you didn't take them out of their tart tins yet, let them set for a while, and you'll be ready to just wiggle them out of their tins.
Cover each tart with 1-2 tsp of sugar. Brûlée either in the broiler of your oven or with a creme brûlée torch. Keep a constant eye on it if you had it in the broiler, around 2 minutes.
Let the sugar coating set for 1 minute before serving.
* Lemon Curd Recipe
** The recipe for lemon curd is way too large for this red currant and lemon curd brûlée tart, but it's difficult to scale it down because of the 1 egg yolk in the recipe. But you can keep the rest in the fridge for later use or in the freezer!
*** I divided into 8 balls, and I hadn't enough to fill the entire pans (but almost), so you might decide to divide into 6 or 7.
Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!
Author: Stine Mari from Ginger with Spice
Adapted from The Cook and Baker