Recipe contributed by Carlos Leo of Spoonabilities
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Prep: 40 min. Bake: 10 min. + cooling Makes 8 serving
Author: Carlos Leo, Spoonabilities.com
INGREDIENTS FOR CRUST
- 1 cup all-purpose flour
- 1/2 cup sliced almonds, toasted
- 1/4 cup sugar
- 6 tbsp cold butter
- 1/2 tsp almond extract
- 1/4 tsp salt
- 3 tbsp cold water
INGREDIENTS FOR LEMON CURD FILLING
DIRECTIONS FOR CRUST
- Position a rack in the center of the oven and preheat to 350F degrees, and oil spray a 9-inch loose bottom (removable bottom) fluted tart pan.
- Add into a food processor, the flour, almonds, sugar, butter, almond extract, and sea salt. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until the mixture forms a soft dough.
- Add half of the soft dough to the tart pan and start pressing it into the sides evenly (see photo). Add remaining dough and press into the bottom, keeping the top edge of the sides level.
- Using a flat bottom measuring cup will help you mold the sides better.
- Your fingers will be your best tool for spreading the dough on the bottom of the mold.
- Be patient and use your fingers to evenly distribute the dough in the mold (see photo). This process could easily take you 10 minutes to make it look even and pretty.
- Place the tart crust on a linen baking sheet and bake for 15 minutes.
- After 15 minutes, take the tart out of the oven and gently press down the bottom and the sides, using a flat measuring cup. Place the tart back into the oven. Bake for additional 10 minutes.
- The crust will be partially baked, but if it’s too soft, bake it for another 5 minutes or so.
- Remove the crust from the oven. While it’s still hot, do the previous step using a measuring cup to gently press down the bottom and the sides.
- Let it cool down on a wire rack.
DIRECTIONS FOR LEMON CURD
- Lower the oven temperature to 325F degrees.
- In a glass mixing bowl, add the sliced butter with the lemon zest. Place a strainer on top. Set aside.
- Using a heavy-bottomed saucepan over medium-low heat, whisk together the eggs, egg yolks, sugar, Amoretti Natural Lemon Artisan Flavor, and salt to combine.
- After is well combined, switch to a heat-proof silicone spatula and keep stirring constantly, making sure you scrape the bottom and sides to prevent lumps or stickiness.
- Lower the heat to low during the last two to three minutes of the process.
- This whole process will take around 10 minutes. Set your timer.
- Using an instant-read thermometer, check the temperature which should be around 160-165F after the 10 minutes is up. Remove from the heat.
- Pass the curd through the strainer on the bowl with the butter that we set up in step #2. Use a spatula to help the process along. Do not press down too hard; very gently.
- Stir the curd with the butter until the butter has dissolve complete it.
- Pour the lemon curd on the crust. Using a off-set spatula, even out the top. Before you take it to the oven, gently tap the mold on the countertop to release any air bubbles.
- Bake for 20-25 minutes. Check after 20 minutes. The consistency should be firm and solid like Jell-o
- If it’s too watery, it is undercooked and needs more time.
- If it cracked, it’s over baked.
- Let it chill for 4 hour or overnight is even better. After it’s cool, remove from the mold.
Tip: Gently place the tart on top of an upside down bowl and the round side ring will come right off.
- Place the tart on a flat round plate. Using a sharp knife, cut into wedges.
- Serve with whipped cream, or a dollop of crème fraiche. You can also sprinkle with powdered sugar.