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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 Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 1 pie
Author Valerie Lugonja

Ingredients

  • zest of three lemons
  • 160 g lemon juice , freshly squeezed after zesting
  • 160 g egg yolks (usually 8 yolks)
  • 100 g sugar
  • 180 g soft butter
  • 650 g Callebeault B2 white , or Valrhona Ivoree chocolate (if making the ganache)

Instructions

  1. Scale all ingredients, except chocolate, into TM bowl; cook for 4 minutes at 90°C on speed 3
  2. Scrape down sides of bowl; cook 3 more minutes at 90°C on speed 3
  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

  1. When cooled to 60°C, scale chocolate into TM bowl; process 45 seconds at speed 3 and another 45 seconds at speed 7
  2. 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