Vanilla Lemon Curd Tart

Servings: 9

Total time: 2 Hours and 15 Minutes

INGREDIENTS

For crust:
1 ½ cups all-purpose flour
½ cup powdered sugar
¼ teaspoon Diamond Crystal® Baking Salt
½ cup unsalted butter (cold and cut into cubes)
1 large egg yolk
2-3 tablespoons ice water
For curd:
4 large eggs
¾ cup granulated sugar
2 lemons (zested)
½ cup fresh lemon juice (about 3-4 lemons)
¼ teaspoon Diamond Crystal® Baking Salt
½ cup unsalted butter
For topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
4 ounces mascarpone cheese (room temperature)
1 teaspoon pure vanilla extract

DIRECTIONS

For crust:

Combine flour, powdered sugar and baking salt in large bowl. Add butter and combine using a pastry cutter or fingertips until mixture resembles coarse crumbs. Add egg yolk and mix to combine. Add ice water, 1 tablespoon at a time, until a smooth dough comes together.

Pat dough into a disc and wrap tightly with plastic wrap. Refrigerate until chilled, at least 30 minutes.

Preheat oven to 375°F. Roll out dough into 14-inch circle on a lightly floured work surface. Gently press dough into 9-inch tart pan and prick the bottom with fork.

Line crust with parchment paper and fill with pie weights or dry beans. Bake crust until lightly golden-brown, about 15 minutes.

Remove pie weights and bake an additional 10-15 minutes or until crust is golden-brown. Set aside to cool completely.
For curd:

Whisk together eggs, sugar, lemon zest, lemon juice and baking salt in heatproof bowl set over a pot of simmering water. Cook mixture, stirring constantly until thickened and coats the back of a spoon, about 10 minutes.

Remove from heat and wipe bottom of bowl with kitchen towel to remove any excess moisture.
Strain lemon mixture through fine mesh sieve to remove any lumps. Add remaining butter and stir until completely melted.

Pour lemon curd into tart shell and refrigerate until set, at least 1 hour or overnight.
For topping:

Beat heavy cream in large bowl until soft peaks form. Add in mascarpone, powdered sugar and vanilla and whip until combined and stiff peaks form, about 1-2 minutes.

Slice tart and top with a dollop of mascarpone whipped cream. Enjoy!