Lemon Curd Tart with Vanilla Chantilly CreamFind Near You
Bake a little happiness for your loved ones with this recipe for a light and refreshing lemon curd tart. It’s packed with a sweet, tangy lemon curd filling that’s topped with Chantilly cream everyone will adore.
12 Whole graham crackers
12 Whole graham crackers
6 tablespoons Unsalted butter, melted
3 Large Eggs
3 Large egg yolks
1 cup C&H® Powdered Sugar
2/3 cup Lemon juice, from about 4 lemons
2 tablespoons Lemon zest
½ teaspoon Kosher salt
3 tablespoons Cold unsalted butter, cubed
1 cup Cold heavy whipping cream
¼ cup , plus additional for dusting C&H® Powdered Sugar
1 teaspoon Vanilla paste or extract
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Step 1 Preheat the oven to 375°F.
Step 2 In a food processor, add the graham crackers and C&H® light brown sugar. Process until finely ground, like cornmeal. Add the melted butter and pulse until crumbs are moistened. Empty into a 9” tart pan. Use a straight-sided glass or measuring cup to help press the graham crumbs all along the edge about 1/4” thick. Then put the remainder of the crumbs on the bottom and pat evenly.
Step 3 Bake for 10-12 min. Let cool on a cooling rack while you prepare filling.
Step 1 In medium bowl, whisk together the eggs and eggs yolks. Sift in the C&H® powdered sugar and whisk till incorporated. Add the lemon juice, zest and salt, and whisk until combined. Pour into a medium, heavy-bottomed, non-reactive pot.
Step 2 Over medium heat, cook the curd, constantly whisking until it reaches 175°F, about 4-5 minutes. Remove from heat. Strain through a fine-mesh sieve, into a medium bowl. Add a couple of cubes of butter at a time and whisk till the butter has completely melted. Then pour into slightly cooled crust.
Step 3 Bake for about 10 min, just till the edge begins to set and look matte. It will still be wobbly in the middle. Place on a cooling rack and let cool in the pan to room temperature.
Step 1 Refrigerate the tart for 30 minutes before topping with whipped cream.
Step 2 In a stand mixer fitted with a whisk attachment, add the heavy cream, C&H® powdered sugar, and vanilla. Whip till medium-stiff peaks. Fit a large piping bag with a 1/2” round tip and fill with the sweetened whipped cream. Pipe onto the tart covering the whole surface. Just before serving, dust the top with a bit of C&H® powdered sugar for a textured look.
Step 3 The tart is best eaten the same day, otherwise, the crust will get soggy. You can keep the tart in the fridge until ready to serve.
This recipe is a great make-ahead dessert. You can prepare the crust and lemon curd a day ahead, leaving just the whipped cream and assembly for the day-of.