Lemon Curd Tart with Summer Berries and Berry Coulis-Whipped Cream Recipe

• Level: Intermediate
• Yield: Serves 8
• Nutritional Information Per Serving (1 of 8 servings): Calories 1872, Total Fat 148 g, Saturated Fat 91 g, Carbohydrates 126 g, Dietary Fiber 3 g, Sugar 72 g, Protein 18 g, Cholesterol 748 mg, Sodium 689 mg
• Total Time: 1 hr 55 min
• Preparation Time: 15 min
• Rest Time: 1 hr
• Cooking Time: 40 min

Ingredients

For the tart crust:

• 4 cups all-purpose flour
• 8 ounces unsalted butter
• 1 teaspoon salt
• 2/3 cup cold water

For the lemon curd:

• 10 whole eggs
• 10 egg yolks
• 2 1/2 cups sugar
• 2 cups freshly squeezed lemon juice
• Finely grated zest of 5 lemons
• 1 teaspoon salt
• 2 1/2 pounds unsalted butter

For the berry coulis:

• 1/2 cup water
• 1/4 cup sugar
• 2 cups mixed fresh berries (such as raspberries, blackberries, and blueberries)

For the berries:

• 2 cups fresh mixed berries
• 2 tablespoons berry coulis

For the whipped cream:

• 2 cups heavy whipping cream
• 2 tablespoons sugar
• 4 tablespoons berry coulis

Instructions

1. Preheat your oven to 375F (190C) and get ready to create a dessert that bursts with vibrant flavors!
2. Craft the tart shells: In a food processor, pulse flour, 8 ounces butter, and salt until pea-sized crumbs form. Add cold water and pulse until dough just comes together. Knead lightly on a floured surface, shape into a ball, wrap in plastic, and chill for 1 hour.
3. Divide chilled dough into 8 equal portions. Roll each to 1/8-inch thickness, fit into tart molds, trim excess, and bake 10-12 minutes until lightly golden. Cool in fridge while you prepare the luscious filling.
4. Make the silky lemon curd: Over a double boiler, whisk eggs, yolks, 2 1/2 cups sugar, lemon juice, zest, and salt. Gradually stir in 2 1/2 pounds butter pieces over medium heat until thickened and spoon-coating. Cool completely.
5. Prepare vibrant berry coulis: Simmer water, 1/4 cup sugar, and berries 10 minutes. Strain, then blend smooth. Reserve portions for berries, whipped cream, and plating.
6. Assemble your masterpiece: Fill cooled tart shells with lemon curd. Toss fresh berries in 2 tablespoons coulis and arrange atop. Drizzle extra coulis on plates for an artful touch.
7. Finish with fluffy whipped cream: Whip cream with 2 tablespoons sugar and 4 tablespoons coulis to soft peaks. Dollop generously on each tart. Serve immediately and savor the zesty, fruity bliss!

This stunning recipe, shared by a culinary professional, promises restaurant-worthy results in your home kitchenperfect for impressing guests with its bright lemon tang and juicy berries. Dive in and let your inner pastry chef shine!