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Catablu Lemon Curd Tart
1 puff pastry sheet, cut 5-inchesby-7-inches
1/2 C. sugar
1/2 C. lemon juice, fresh
3 large eggs
6 T. butter, cut into small pieces
1 T. lemon zest
2 pints fresh blueberries
8 oz. bar white chocolate
Preheat oven to 350°F. Place puff pastry (available in supermarket frozen food section) on waxed paper or parchment paper and then onto cookie sheet. With a fork, poke as many holes as possible in the puff pastry sheet. Bake until golden brown, about 10 to 12 minutes. Remove and cool completely.
In a small mixing bowl, place eggs, sugar, lemon zest and lemon juice and mix well with a whip until well combined.
On the top of a double boiler, with simmering water, place bowl and continue to whisk egg and sugar mixture until thickened and it forms ribbons - about 8 to 10 minutes.
Remove from heat and add butter pieces 1 at a time until completely melted and combined.
Place a piece of plastic directly on the curd in the bowl and put into the refrigerator to cool for 1 hour.
Spread the cooled lemon curd over the baked puff pastry about 1/2-inch thick and place blueberries all over the top of the curd.
Finally, with a potato peeler, shave white chocolate over the top to cover.
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