Instructions

1. Preparing the Crumb Mixture

   In a deep bowl, rub the flour with the cold butter cubes using your fingertips until the mixture resembles sandy breadcrumbs. · 3 min
2. Resting the Dough

   Add the powdered sugar and egg yolk, gently bringing the dough together without overworking it, then wrap in plastic wrap and chill in the refrigerator to rest. · 30 min
3. Baking the Tart Crust

   Roll out the dough to a thickness of 3 mm into dedicated tart pans, prick the base with a fork, then bake in an oven preheated to 180°C until lightly golden, and set aside to cool. · 15 min
4. Cooking the Lemon Curd

   In a glass bowl set over a hot water bath, continuously whisk the whole eggs, egg yolks, sugar, lemon juice, and lemon zest with a hand whisk until the mixture thickens into a smooth custard. · 10 min
5. Adding Butter and Smoothing

   Remove the curd from the heat and strain it through a fine-mesh sieve, then gradually whisk in the softened butter until fully melted and the cream becomes glossy and silky. · 2 min
6. Assembling and Chilling

   Pour the warm lemon curd into the baked tart crusts, level the surface, then refrigerate for at least two hours until the filling sets before serving. · 2 h

Nutrition / serving

Chef's tips