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Blueberry Lemon Curd Tart For Your Summer

Yield: 8 SERVINGS

Prep time: 2 HR

Cook time: 30 MIN

Total time: 5 HR

This layered, summery tart is as stunning as it is delicious. Naturally sweetened, this tart recipe features a vibrant lemon curd layer followed by a perfectly-sweetened blueberry filling.

INGREDIENTS:

FOR THE PIE CRUST:

1 large egg yolk

1 tablespoon heavy cream

½ teaspoon vanilla extract

⅓ cup confectioners’ sugar

1 ¼ cups (6 ¼ ounces) all-purpose flour

¼ teaspoon salt

8 tablespoons unsalted butter, cut into ¼-inch pieces and chilled

FOR THE BLUEBERRIES LEMON FILLING:

¼ cup lemon zest plus ½ cup juice (4 lemons)

1 large egg plus 5 large yolks

⅓ cup plus ¼ cup honey

Salt

4 tablespoons unsalted butter, cut into 4 pieces and chilled

2 tablespoons heavy cream

1 recipe Classic Tart Crust (*scroll down for recipe), partially baked and cooled

10 ounces (2 cups) blueberries

2 tablespoons cornstarch

2 tablespoons water

DIRECTIONS:

TO MAKE THE PIE CRUST:

Whisk egg yolk, cream, and vanilla together in a bowl. Process flour, powdered sugar and salt in a food processor until combined, about 5 seconds. Scatter chilled butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With process running, add egg yolk mixture and process until the dough just comes together, about 12 seconds.

Form dough into a 6-inch disk, wrap tightly in plastic wrap and refrigerate for 1 hour.

Let chilled dough sit on the counter to soften slightly, about 10 minutes. Roll dough into an 11-inch circle on a lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto the 9-inch tart pan with removable bottom, letting excess dough hang over the edge. Ease dough into pan by gently lifting the edge of dough with your hand while pressing into corners and fluted sides of the pan with your other hand. Run a rolling pin over the top of the pan to remove any excess dough.

Wrap dough-lined pan loosely in plastic, place on a large plate, and freeze about 30 minutes until the dough is chilled and firm.

Adjust oven rack to middle position and heat oven to 375ºF (190ºC). Set dough-lined tart pan on a baking sheet, line with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.

Bake until crust is golden brown and set, about 30 minutes, rotating pan halfway through baking. Remove weights and foil and let crust cool.

FOR THE BLUEBERRIES LEMON FILLING:

Adjust oven rack to middle position and heat oven to 350ºF (177ºC). Measure out 1 tablespoon lemon juice and set aside.

Whisk remaining lemon juice, lemon zest, egg and yolks, ⅓ cup honey, and pinch salt in a medium saucepan until smooth. Cook over medium-low heat, stirring constantly with a rubber spatula until the mixture thickens slightly and registers 165ºF, about 5 minutes.

Off heat, whisk in chilled butter until melted. Strain lemon curd through a fine-mesh strainer into a bowl, then gently stir in the cream with a rubber spatula.

Pour warm lemon curd into the cooled tart crust. Set tart on a baking sheet and bake for 10-12 minutes until filling is shiny and opaque and center jiggles slightly when shaken, rotating pan halfway through baking. Transfer tart with baking sheet to wire rack and let cool slightly.

Meanwhile, process blueberries in a food processor until smooth, about 2 minutes. Strain purée through a clean fine-mesh strainer into a medium saucepan, pressing on solids to extract as much liquid as possible (you should have about ¾ cup); discard solids. Whisk in remaining ¼ cup honey and ⅛ teaspoon salt. Whisk cornstarch and water together in a small bowl, then whisk into strained blueberry mixture. Bring to simmer over medium-low heat, stirring constantly, and cook until thickened slightly and registers 170ºF (76ºC), about 4 minutes. Off heat, whisk in reserved 1 tablespoon lemon juice.

Pour blueberry mixture evenly over cooled lemon filling. Tap the pan lightly on the counter to release any air bubbles, then refrigerate until the blueberry mixture is set and shiny, about 2 hours.

Remove the outer ring of the tart pan, slide a thin metal spatula between the tart and tart pan bottom and carefully slide tart onto serving patter or cutting board. Enjoy!

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Dark Chocolate Peanut Butter Tart

Yield: 10-12 SERVINGS

Prep time: 20 MIN

Cook time: 20 MIN

Total time: 30 MIN

A chocolate tart like this Dark Chocolate Peanut Butter Tart With Peanut Butter Whipped Cream is a great wee recipe to have up your sleeve – it is super easy to prepare in advance, and always, always a crowd pleaser. You could leave out the peanut butter and hit it with a big dollop of whipped cream, or just leave it as is, and sprinkle a little salt over the top to have a plain chocolate tart to make it super fancy. The possibilities are endless.

INGREDENTS:

FOR THE CHOCOLATE GRAHAM CRACKER CRUST:

2 sleeves (290g) graham crackers or similar biscuit

¼ cup (35g) cocoa powder

1 tsp vanilla bean paste

3 tbsp sugar

½ tsp salt

135g unsalted butter, melted

FOR THE DARK CHOCOLATE PEANUT BUTTER FILLING:

550g good quality dark chocolate

180g smooth peanut butter

40g unsalted butter, at room temperature

½ tsp salt

380g heavy cream

FOR THE PEANUT BUTTER WHIPPED CREAM:

½ cup (135g) smooth peanut butter

2 tbsp (25g) Granulated Sugar

½ cup (121g) heavy cream

½ tsp vanilla extract

 

DIRECTIONS:

TO MAKE THE CHOCOLATE GRAHAM CRACKER CRUST:

Preheat the oven to 350°F (180°C).

Place all the ingredients except for the butter in the work bowl of a food processor. Pulse until the graham crackers resemble crumbs and the mixture is well combined. Transfer to a bowl and stir through the melted butter.

Evenly press the crust into a 9″ tart pan with a removable bottom. Use a glass or measuring cup to help you press it against the sides of the pan. Place the pan onto a baking sheet. Bake for 10-11 minutes, then allow to cool completely.

 

TO MAKE DARK CHOCOLATE PEANUT BUTTER FILLING:

Place the chocolate, peanut butter, butter and salt into a large heatproof bowl. Place the cream in a small saucepan, and warm over low heat until just shy of a simmer – you should see movement around the edges of the cream. Immediately pour the cream over the chocolate and butter, and cover the bowl with a lid or plate. Leave to sit for 5-6 minutes, then whisk vigorously to combine. The mixture will look like it has split to begin with but keep whisking – it will come together and go glossy.

Pour the chocolate filling into the cooled crust. Place in the fridge for 1½ -2 hours, or until the filling has set completely.

 

TO MAKE PEANUT BUTTER WHIPPED CREAM:

In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Watch carefully to ensure you do not split the cream. Scrape down the bowl if necessary. Add the vanilla and mix to combine.

Transfer to a piping bag fitted with a french star tip. Pipe blobs of peanut buttercream over the surface of the tart.

Refrigerate until ready to serve. Cut with a slightly warmed knife. Store leftovers in an airtight container in the fridge.

 

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DARK CHOCOLATE PEANUT BUTTER TART WITH PEANUT BUTTER WHIPPED CREAM

Yield: 10-12 SERVINGS

Prep time: 20 MIN

Cook time: 20 MIN

Total time: 30 MIN

A chocolate tart like this Dark Chocolate Peanut Butter Tart With Peanut Butter Whipped Cream is a great wee recipe to have up your sleeve – it is super easy to prepare in advance, and always, always a crowd pleaser. You could leave out the peanut butter and hit it with a big dollop of whipped cream, or just leave it as is, and sprinkle a little salt over the top to have a plain chocolate tart to make it super fancy. The possibilities are endless.

 

INGREDENTS:

FOR THE CHOCOLATE GRAHAM CRACKER CRUST:

2 sleeves (290g) graham crackers or similar biscuit

¼ cup (35g) cocoa powder

1 tsp vanilla bean paste

3 tbsp sugar

½ tsp salt

135g unsalted butter, melted

FOR THE DARK CHOCOLATE PEANUT BUTTER FILLING:

550g good quality dark chocolate

180g smooth peanut butter

40g unsalted butter, at room temperature

½ tsp salt

380g heavy cream

FOR THE PEANUT BUTTER WHIPPED CREAM:

½ cup (135g) smooth peanut butter

2 tbsp (25g) Granulated Sugar

½ cup (121g) heavy cream

½ tsp vanilla extract

 

DIRECTIONS:

TO MAKE THE CHOCOLATE GRAHAM CRACKER CRUST:

Preheat the oven to 350°F (180°C).

Place all the ingredients except for the butter in the work bowl of a food processor. Pulse until the graham crackers resemble crumbs and the mixture is well combined. Transfer to a bowl and stir through the melted butter.

Evenly press the crust into a 9″ tart pan with a removable bottom. Use a glass or measuring cup to help you press it against the sides of the pan. Place the pan onto a baking sheet. Bake for 10-11 minutes, then allow to cool completely.

 

TO MAKE DARK CHOCOLATE PEANUT BUTTER FILLING:

Place the chocolate, peanut butter, butter and salt into a large heatproof bowl. Place the cream in a small saucepan, and warm over low heat until just shy of a simmer – you should see movement around the edges of the cream. Immediately pour the cream over the chocolate and butter, and cover the bowl with a lid or plate. Leave to sit for 5-6 minutes, then whisk vigorously to combine. The mixture will look like it has split to begin with but keep whisking – it will come together and go glossy.

Pour the chocolate filling into the cooled crust. Place in the fridge for 1½ -2 hours, or until the filling has set completely.

 

TO MAKE PEANUT BUTTER WHIPPED CREAM:

In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Watch carefully to ensure you do not split the cream. Scrape down the bowl if necessary. Add the vanilla and mix to combine.

Transfer to a piping bag fitted with a french star tip. Pipe blobs of peanut buttercream over the surface of the tart.

Refrigerate until ready to serve. Cut with a slightly warmed knife. Store leftovers in an airtight container in the fridge.

 

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BLUEBERRY LEMON CURD TART

Yield: 8 SERVINGS

Prep time: 2 HR

Cook time: 30 MIN

Total time: 5 HR

This layered, summery tart is as stunning as it is delicious. Naturally sweetened, this tart recipe features a vibrant lemon curd layer followed by a perfectly-sweetened blueberry filling.

 

INGREDIENTS:

FOR THE PIE CRUST:

1 large egg yolk

1 tablespoon heavy cream

½ teaspoon vanilla extract

⅓ cup confectioners’ sugar

1 ¼ cups (6 ¼ ounces) all-purpose flour

¼ teaspoon salt

8 tablespoons unsalted butter, cut into ¼-inch pieces and chilled

FOR THE BLUEBERRIES LEMON FILLING:

¼ cup lemon zest plus ½ cup juice (4 lemons)

1 large egg plus 5 large yolks

⅓ cup plus ¼ cup honey

Salt

4 tablespoons unsalted butter, cut into 4 pieces and chilled

2 tablespoons heavy cream

1 recipe Classic Tart Crust (*scroll down for recipe), partially baked and cooled

10 ounces (2 cups) blueberries

2 tablespoons cornstarch

2 tablespoons water

 

DIRECTIONS:

TO MAKE THE PIE CRUST:

Whisk egg yolk, cream, and vanilla together in a bowl. Process flour, powdered sugar and salt in a food processor until combined, about 5 seconds. Scatter chilled butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With process running, add egg yolk mixture and process until the dough just comes together, about 12 seconds.

Form dough into a 6-inch disk, wrap tightly in plastic wrap and refrigerate for 1 hour.

Let chilled dough sit on the counter to soften slightly, about 10 minutes. Roll dough into an 11-inch circle on a lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto the 9-inch tart pan with removable bottom, letting excess dough hang over the edge. Ease dough into pan by gently lifting the edge of dough with your hand while pressing into corners and fluted sides of the pan with your other hand. Run a rolling pin over the top of the pan to remove any excess dough.

Wrap dough-lined pan loosely in plastic, place on a large plate, and freeze about 30 minutes until the dough is chilled and firm.

Adjust oven rack to middle position and heat oven to 375ºF (190ºC). Set dough-lined tart pan on a baking sheet, line with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.

Bake until crust is golden brown and set, about 30 minutes, rotating pan halfway through baking. Remove weights and foil and let crust cool.

 

FOR THE BLUEBERRIES LEMON FILLING:

Adjust oven rack to middle position and heat oven to 350ºF (177ºC). Measure out 1 tablespoon lemon juice and set aside.

Whisk remaining lemon juice, lemon zest, egg and yolks, ⅓ cup honey, and pinch salt in a medium saucepan until smooth. Cook over medium-low heat, stirring constantly with a rubber spatula until the mixture thickens slightly and registers 165ºF, about 5 minutes.

Off heat, whisk in chilled butter until melted. Strain lemon curd through a fine-mesh strainer into a bowl, then gently stir in the cream with a rubber spatula.

Pour warm lemon curd into the cooled tart crust. Set tart on a baking sheet and bake for 10-12 minutes until filling is shiny and opaque and center jiggles slightly when shaken, rotating pan halfway through baking. Transfer tart with baking sheet to wire rack and let cool slightly.

Meanwhile, process blueberries in a food processor until smooth, about 2 minutes. Strain purée through a clean fine-mesh strainer into a medium saucepan, pressing on solids to extract as much liquid as possible (you should have about ¾ cup); discard solids. Whisk in remaining ¼ cup honey and ⅛ teaspoon salt. Whisk cornstarch and water together in a small bowl, then whisk into strained blueberry mixture. Bring to simmer over medium-low heat, stirring constantly, and cook until thickened slightly and registers 170ºF (76ºC), about 4 minutes. Off heat, whisk in reserved 1 tablespoon lemon juice.

Pour blueberry mixture evenly over cooled lemon filling. Tap the pan lightly on the counter to release any air bubbles, then refrigerate until the blueberry mixture is set and shiny, about 2 hours.

 

Remove the outer ring of the tart pan, slide a thin metal spatula between the tart and tart pan bottom and carefully slide tart onto serving patter or cutting board. Enjoy!

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PISTACHIO ROSE PANNA COTTA TART

Yield: 10 SERVINGS

Prep time: 20 MIN

Cook time: 25 MIN

Setting time: 3 HR

Total time: 3 HR 45 MIN

Pistachio Rose Panna Cotta Tart, with it’s pistachio tart crust, rose panna cotta filling and rose jelly topping is a beautiful tart just perfect for a special occasion.

 

INGREDIENTS:

FOR THE PISTACHIO TART SHELL:

100g (3.5oz) pistachios

1¼ cups (163g / 6oz) all-purpose flour

⅓ cup powdered sugar

½ teaspoon salt

½ cup (113g) unsalted butter, chilled, cut into cubes

1 – 1½ tablespoons (20-30ml) ice water

1 egg white, lightly beaten

FOR THE PANNA COTTA:

1 cup (250ml) whole milk

2 teaspoons powdered gelatine

2 tablespoons caster (superfine) sugar (notes)

1 cup (250ml) cream

1 teaspoon rosewater essence

A pinch of salt

 

FOR THE ROSE JELLY:

1 cup water

1 tablespoon sugar

1 handful of raspberries

1 teaspoon powdered gelatine

½ teaspoon rosewater essence

FOR DECORATION:

¼ cup pistachios (finely chopped)

Dried rose petals

 

DIRECTIONS:

TO MAKE THE TART SHELL:

Preheat the oven to 350°F(177°C). Line the base of a round tart tin with baking paper.

Blitz the pistachios in a blender or food processor until very fine. The largest pieces should be only 1mm round

Add the pistachios, flour, sugar and salt to the food processor and blitz until well combined. Add the butter and blitz for only 5-10 seconds until the mixture is like large breadcrumbs. Slowly drizzle in the water while the processor is running on low and stop as soon as it starts forming large clumps.

Tip the dough out onto a piece of baking paper and use the paper to help you pull it together into a flat disk. Wrap in the baking paper and place in the fridge for 30 minutes.

Dust a large sheet of baking paper with flour and sit the dough on top. Dust the top of the dough with flour, then roll the out to a large circle about ⅛-inch thick.

Rest your whole arm underneath the pastry and baking paper to lift it. With the other hand hold the tin and base together with one finger and thumb and tip it upside down over the pastry as you flip the pastry towards it, then flip it back up the right way. Carefully pull away from the baking paper, then gently nudge the pastry down into the corners. Trim the excess dough with scissors to just 1 cm above the lip of the tin and make the dough sit up straight.

Freeze for 15 minutes. Prick the base all over with a fork, then line with baking paper and baking weights

Bake for 20 minutes. Gather up the corners of the paper and transfer it with the pastry weights to a heatproof dish. Use a sharp knife, laid flat to the top of the tin, to cut away the excess pastry. Brush the inside of the tart shell with beaten egg white all over the base and sides. Bake for a further 20 minutes.

As soon as the tin is cool enough to handle, place the shell in the freezer until cold – this will help the panna cotta set more quickly and reduce the risk of leaking or soaking into the base anywhere.

 

TO MAKE THE ROSE PANNA COTTA:

In a saucepan, pour the cold milk and sprinkle the gelatine over the top. Allow it to “bloom” for 5 minutes. Turn the heat on low under the milk and stir for a minute or two until the gelatine has dissolved.

Add the sugar and stir again until dissolved. This should only take another minute or two. Don’t let the milk get too hot or to come to a simmer. It should only be just warm.

Take the saucepan off the heat. Pour in the cream, rose water essence (a little at a time to taste) and salt and mix until thoroughly combined.

Pour just ½ a cup into the frozen tart shell and swirl around so the bottom is coated. Return to the freezer for 10 minutes. Pour in the remaining panna cotta mixture and place flat in the fridge to set for at least 2 hours to set.

TO MAKE THE ROSE JELLY:

Place the water and sugar into a saucepan and sprinkle over the gelatine. Allow it to sit for a couple of minutes.

Heat over low heat and stir until the sugar and gelatine have dissolved. Add the raspberries and rose essence and stir, pressing down on the raspberries until the liquid is pink.

Pour the liquid through a strainer into a small jug before gently pouring it over the top of the set Panna Cotta.

Return to the fridge and allow to set for an hour before serving.

 

NOTES:

Plastic wrap may stick to the surface of the tart and ruin the appearance. To store it in the fridge, I have a large round plastic container that I bought from a bargains shop but if you don’t have one, you can place a plate over the top of the tin to protect it.

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