Scientifically Sweet: Creamy White Chocolate Lemon Curd Tart

By foodiva

Ingredients

• or the pastry:
• 1 1/2 cups (215g) all-purpose flour
• 2 tbsp (25g) sugar
• 1/4 tsp salt
• 1/8 tsp baking powder
• 7 tbsp (100g) cold unsalted butter, cut into cubes
• 4 tbsp (50g) cold cream cheese
• 1 tbsp milk
• For the lemon filling:
• 2 large eggs
• 2 large egg yolks
• 2/3 cup (135g) granulated sugar
• 2 tsp (10mL) grated lemon rind
• 1/2 cup (125mL) lemon juice
• 3.5 oz (100g) white chocolate, chopped
• 1/2 cup (120mL) 35% whipping cream
• For the chocolate layer:
• 2 oz (56 g) semisweet chocolate, chopped
• 2 tbsp (28g) butter

Details

Servings 1
Adapted from christinamarsigliese.com

Preparation

Step 1

A lot of times you'll hear people say "less is more" and that is very sound advice when it comes to great cooking and baking. I practice this advice all the time and make great meals with few quality ingredients.

Mixing the chocolate with butter is essential to soften the texture of the chocolate when it sets. If you imagine chocolate at room temperature or in the fridge, it's hard. If you even imagine butter in the fridge, it's also hard. So although you need to keep this tart chilled during storage, it's best to let it come up closer to room temperature before serving so that the butter in the chocolate layer softens a bit so you can cut through it. Otherwise, the pastry will snap and break as you cut through the chocolate. To achieve a soft texture even from the fridge, I'd suggest making a ganache (

To ensure we get this tart into our stomachs as fast as possible, I've made a time-saving no-roll pastry. A bit of cream cheese makes it pliable so we can push it into the tart pan and a bit of baking powder provides some insurance for the

Makes
one 9-inch tart

To
make the pastry, combine flour, sugar, salt and baking powder in a
large bowl. With your fingers, work the butter and

into the
flour mixture, breaking it up until they’re well
incorporated into the flour, leaving some bits of butter the
size of oat flakes.

With a fork, lightly toss in milk until mixture is
moistened and comes together into a shaggy dough. The mixture is ready when it holds together when squeezed in your hand. Turn mixture out into a clean 9-inch tart pan and press it evenly into the bottom and up the sides. Try to get the dough as even as possible, but
don’t worry too much about finger indentations. (You may not need all of the dough.)

When ready to bake, preheat your oven to 375

To make the lemon filling, whisk together eggs, egg yolks, sugar, lemon rind and lemon juice in

a heatproof bowl and set it over a pot of simmering water. Cook, whisking frequently, for about 10
minutes or until thickened to consistency of pudding. Remove
from heat, add white chocolate and stir until melted and smooth. Transfer mixture to a clean bowl, place plastic wrap directly on surface and refrigerate for
1 hour or until thoroughly chilled (you can do this a day in advance).

Meanwhile, to make the chocolate layer, gently melt together chocolate and butter over low heat or in the microwave until smooth. Spread evenly over base and slightly up the sides of the cooled tart shell using the back of a spoon or a pastry brush. Let set in the fridge.

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