Lemon Shortbread Tarts with Lemon Curd or Lemon Curd Ganache
This is the best lemon curd and the switch up to making the white chocolate ganache is just too much fun! These tarts are the first empty plate at every party.
Course
Dessert
Cuisine
Canadian
Prep Time5minutes
Cook Time6minutes
Total Time11minutes
Servings1pie
AuthorValerie Lugonja
Ingredients
zest of three lemons
160glemon juice, freshly squeezed after zesting
160gegg yolks(usually 8 yolks)
100gsugar
180gsoft butter
650gCallebeault B2 white, or Valrhona Ivoree chocolate (if making the ganache)
Instructions
Scale all ingredients, except chocolate, into TM bowl; cook for 4 minutes at 90°C on speed 3
Scrape down sides of bowl; cook 3 more minutes at 90°C on speed 3
Cool to 60°C, if making the ganache; if not, pour it into a shell, or into a tightly sealed container; and refrigerate
For the Lemon Curd White Chocolate Ganache
When cooled to 60°C, scale chocolate into TM bowl; process 45 seconds at speed 3 and another 45 seconds at speed 7
Pour it into a shell, or into a tightly sealed container; and refrigerate
Recipe Notes
This is exquisite curd for a French Tart before adding the white chocolate; the white chocolate adds a completely different dimension which offers a lovely change