Lemon Fruit Tart

lemon-tartI just made this lemon fruit tart for my daughter’s 24th birthday. She declared it the best birthday dessert she’s had. Which of course raises the bar for next year!

Although I didn’t have any rosemary blossoms on hand, I used lemon-rosemary tart pastry
(It still works without them.)

I filled it with lemon curd. I used the recipe from epicurious http://www.epicurious.com/recipes/food/views/lemon-tart-231349 which they call Lemon Sabayon:  I used a tad less sugar (2/3 cup instead of 3/4 cup) than their recipe called for. Here’s their recipe with the reduced sugar:

  • 2 large eggs, cold
  • 2 large egg yolks, cold
  • 2/3 cup sugar
  • 1/2 cup fresh lemon juice
  • 6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces

    1. Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.
    2. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.
    3. Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet.
    4. Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.

I topped the tart with raspberries, strawberries and pomegranate seeds. I put a slice of orange in the center, sprinkled with a bit of orange zest, and cut out the middle white part to place a candle inside.

candle-tart