kalamansi-lemon curd and strawberry tart

Kalamansi-Lemon Curd and Strawberry Tart (click the link above to view the original post)

Shortcrust Pastry

2 cups white whole wheat flour, sifted
5 oz. butter
ice water

1. Using a pastry blender or food processor blend the butter and flour until it is uniformly small crumbs.

2. Using your hands blend in enough ice water to create a firm dough. Knead a few times. To prevent shrinkage (because who wants that?) refrigerate wrapped in saran wrap for 30 minutes before rolling and baking.

3. Roll out and shape into tart pan. Bake at 325 degrees F for 20-25 minutes. Check for air bubbles and pop, or anchor using pie weights or rice.

Kalamansi-Lemon Curd

Makes 1 full cup

kalamansi/lemon juice to equal 100 ml (1/3 cup + 2 t)
4 egg yolks
125 g sugar (1/2 cup)
56 g (4 T) butter, softened

1. In saucepan beat yolks and sugar until combined well. Stir in remaining ingredients.

2. Cook over medium-low heat, stirring constantly until thickened - about 20-25 minutes. DO NOT boil. Boiling will curdle the mixture. If mixture starts to steam, remove from heat and stir quickly to prevent boiling.

3. Once thickened and opaque (similar to Hollandaise) remove from heat immediately and pour into cool dish. Cover with saran wrap, directly on the surface, so as to not form a skin.

Assemble

1. Fill pastry shell with curd and top with sliced strawberries.

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