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Lemon Curd Tart with Berries, Blackberry Coulis and Vanilla Ice Cream
Recipe by Vienna
Re-create this tasty lemon curd tart with a refreshingly sweet blueberry coulis and silky ice cream.
- Steps
- Ingredients
Ingredients
Pastry
Vanilla Bean Ice Cream
Lemon Curd
Berry Coulis
Garnish
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Steps
- Preheat oven to 200°C fan-forced. Grease a 25cm wide, 3.5cm deep fluted tart tin with softened butter. Prechill ice cream machine.
- For the Pastry, combine flour and butter in a food processor and process to a fine crumb consistency. Add icing sugar and salt and pulse through. Add iced water and pulse again until dough comes together, adding more water if needed.
- Generously dust the bench with flour. Roll dough to 3mm thickness and lift into prepared tin, pressing into the edges. Trim the top edge and prick the base with a fork. Freeze for 30 minutes.
- Line pastry with baking paper, cover with baking beads and blind bake for 10 minutes. Remove baking beads and paper and bake for a further 10 minutes or until golden. Set aside to cool.
- For the Vanilla Bean Ice Cream, combine cream, milk, vanilla seeds and pod in a small saucepan over medium heat, bring to a simmer then remove from the heat.
- In the bowl of a stand mixer, combine yolks and sugar and whip with the whisk attachment until pale and thick.
- Discard the vanilla pod from the milk mixture. Whilst whisking, gradually add milk to the egg mixture. Return mixture to the same saucepan over low heat, stirring until mixture thickens and reaches 83°C.
- Pour mixture into a metal bowl and place over and a large bowl of iced water to chill. Transfer chilled mixture into ice cream machine and churn until thick. Freeze until ready to serve.
- For the Lemon Curd, combine sugar, eggs, cornflour, lemon juice and zest in a medium saucepan and whisk over medium heat for 2 minutes or until thickened.
- Whilst whisking over low heat, gradually add butter to the saucepan until melted. Pass through a fine sieve and set aside to cool.
- For the Berry Coulis, combine all ingredients in a small saucepan over medium heat and stir until berries break down. Pass through a fine sieve into a bowl, discarding solids.
- To assemble, unmould Pastry shell and place on serving platter. Fill with Lemon Curd and use a palette knife to level. Scatter fresh blackberries and blueberries over. Chill until ready to serve.
- To serve, drizzle Berry Coulis over tart and serve Vanilla Bean Ice Cream beside.
