Lemon Curd Soufflé Tart

 

Crust

1 stick (113g) butter, room temperature

2 tablespoons sugar

1/2 teaspoon salt

1 egg yolk

1 cup (120g) flour

1. beat butter, sugar and salt until light and fluffy, 2-3 minutes

2. beat in egg yolk until incorporated. Slowly mix in flour. Shape dough into a disk, wrap tightly in plastic, and refrigerate until firm, 45min and up to 2 days

3. working quickly, roll out dough on a floured surface to about 11" (22cm)  Place it on a 

9" x 1" (20cm x 2,5cm) tart pan with removable bottom, pressing into edges and trimming excess dough. Freeze until firm

4. place on a baking sheet, line with parchment paper and fill with dried beans. Bake at 375°F (190°C) for 30-35 minutes. Remove beans and parchment paper and bake for another 5-7 minutes. Cool completely

Curd

4 eggs, separated

1/3 cup (67g) plus 3 tablespoons sugar

1 teaspoon lemon zest

1/3 cup (80ml) lemon juice

pinch of salt

2 tablespoons (29g) butter

1. in a saucepan, whisk egg yolks, sugar, lemon zest, lemon juice and salt until smooth. Add butter and cook over medium heat stirring constantly with a rubber spatula until thickened. It should cover the back of a spoon, about 5 minutes

2. pass through a fine sieve, cover surface with plastic wrap (it should be in direct contact with curd). Refrigerate for at least 30 minutes and up to 2 days

3. whisk egg whites until frothy, then add 3 tablespoons of sugar and continue whisking for 5-7 minutes until stiff peaks form

4. mix 1/3 egg white into curd, then gently fold in rest of egg white. Pour mixture into tart shell. Bake at 375°F (190°C) for 15-20min until puffed and browned

Allow to cool completely and dust with powdered sugar

Note

This Tart can be made on one day or scattered over two or three days. 

Egg whites will keep well for up to two days in refrigerator before whisking