Here is one of the ways in which I used my Lemon Curd.. J As strawberries are now available and I am absolutely crazy about them… I ensure my fridge is stocked with them throughout the season, and all I need is an excuse to use them J (In my defense Lemon and strawberries go very well together!!)
Ingredients for the Tart dough
Yield: about 20 small tartlets
1 LargeEgg yolks
3/4 cup Icing sugar
1 tsp Vanilla extract
1 1/4cups Flour plus 1 tbsp or rolling
Method for Tartlet shells:
· Cream butter and icing sugar until combined for about 1 minute. Add vanilla and the yolk and beat for another 2-3 mins. Sift in the flour and beat again until it’s all combined. Transfer the dough to plastic wrap and chill for about an hour.
· Preheat oven to 160 degrees. On a lightly floured surface roll the dough till about 1 cm thick and then cut out a slightly larger round shape than the tart mould. Transfer it to the mould and press it gently, ensure the base is pressed properly so that it takes shape of the mould. Chill the tart shell in the refrigerator for about an hour.
· Remove the tart shells from the refrigerator, prick the shell all over with a fork (to avoid puffing of shells). Blind bake for 10-15 mins at 160degrees until done. Let it cool for about 10mins and then remove tartlet shells from the moulds. Let it cool on a wire rack.
Chop some fresh strawberries dust them with a little icing sugar. Spoon half a teaspoon in each tartlet and top it with lemon curd. Decorate with chopped strawberries.