These lemon curd tarts with raspberry and white chocolate have a strawberry surprise inside! There’s a layer of white chocolate ganache flavored with strawberry at the base that provides a wonderful balance to the lemon’s zing. I might have gone a bit overboard with my construction of these pastries but you can use the same recipe with a regular tart pan!
Click here to buy the perforated tart ring I used to make these. They’re basically magic!
A few tips to make these tarts:
- For some extra intensity try adding the the zest or one or two lemons to a food processor along with the sugar. Pulse until the zest is in fine pieces and incorporated.
- Make sure to freeze the tart shells completely before baking.
- The best bake will be achieved with a perforated silicone mat and a perforated tart ring.
- You can make the decorative circles from white chocolate but tempering it is a real pain! Candy melts will be nearly foolproof.
- You can use a French meringue for the dollops instead of the Swiss. It’s faster and I doubt anyone will know the difference.
How long does this tart last?
A lemon tart will last overnight if refrigerated but they are best if served the day they’re made. The moisture from the curd will soften the pastry shell and the meringues might begin to weep.
Can you make these tarts in advance?
Steps to assemble this tart
- Once your dough is set, Cut out the dough using a 5.75” oval perforated tart ring. (You can re-roll the excess dough for another use).
- Remove the second sheet of dough from the fridge and using a sharp knife, cut long strips of dough about 7-8” long and 3/4” wide. (Be careful when lifting up these strips).
- Gently place each strip of dough inside each tart ring. Press them against the side and the bottom to gently mold it to the base. Cut off any excess pastry hanging over the top of the tart rings and place the tart shells in the freezer for 30 minutes to 1 hour. Just before the hour is up, pre-heat the oven to 320F. Place the tart shells in the oven on a tray and bake for 15 minutes.
- When your tart shells have baked and fully cooled, transfer the strawberry white chocolate to a piping bag, snip off the tip and pipe in a layer at the bottom of each tart shell.
- Time for that delicious lemon curd! When your lemon curd has been made and cooled, transfer it to a piping bag, snip off the tip, then go ahead and pipe a layer into each tart on top of the strawberry white chocolate.
- For the decoration, melt the candy melts and pour it onto a sheet of parchment paper. Smear it out to a thin layer then sift some strawberry powder on top and carefully place it in the fridge to chill.
- While the candy melt is chilling, transfer your Swiss meringue to a piping bag fitted to a 32 tip, then go ahead and pipe the dollops on top. If you please, safely using a blow torch, toast the Swiss meringue dollops.
- Remove the candy melt from the fridge and using different sized small circle cutters; start to make cut outs of the candy melt.
- Using a small palette knife, gently lift up the candy melt circles. After the Swiss meringue is piped and toasted on top, place them on the tart however you desire and enjoy!
If you’ve tried this tart then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Lemon Tart
A delicious lemon curd tart with a layer of white chocolate strawberry filling all topped with toasted meringue dollops.
Servings 6 tarts
Calories 453kcal
Video
Ingredients
For the Tart Shell:
- 160 g confectioners sugar
- 6 Egg Yolks
- 1 tsp vanilla bean paste 5mL or extract
- 1 lb all-purpose flour 450g
- 1 cup unsalted butter 226g cold
- ¼ tsp salt 1g heaping
For the Strawberry Chocolate:
- 1/2 cup white chocolate
- 1/4 cup heavy cream
- 1 tbsp strawberry powder
For the Lemon Curd:
- 6 egg yolks
- 1 cup granulated sugar
- 1/4 cup corn starch
- 1 1/2 tbsp lemon zest
- 1/3 cup lemon juice
- 1/2 cup unsalted butter cold
For the Swiss Meringue:
- 5 egg whites at room temperature
- 1 ½ cups granulated sugar 300g
- 1 pinch kosher salt
- 1 tsp vanilla extract 5mL
Instructions
For the Tart Shell
- Add the icing sugar, butter, vanilla & salt in the bowl of a stand mixer fitted with a paddle attachment.
- Beat the mixture on a medium speed for a few minutes until it forms a paste. Scrape down the bowl halfway through.
- Slowly add in the flour, and mix on low speed until it is just combined. The mixture will look crumbly. Don't worry as it will come together when rolled and rested.
- Transfer the mixture on a lightly floured surface. You will want to divide the dough into 2 batches to make rolling out easier.
- Place a large piece of parchment paper down, lightly flour it, and place one batch of dough on top. Sprinkle the dough lightly with flour and place another large piece of parchment paper over the top
- Roll the dough out with a rolling pin to 3mm (1/8 inch). I have a rolling pin with training wheels on the side that tells me exactly what 3mm is but you can eyeball it. 3mm is two pennies thick.
- Place the whole sheet of pastry in the fridge for 30 minutes. Repeat the above steps with the second batch of dough if divided.
- Once the dough has chilled, remove one sheet from the fridge. Peel off the top sheet of parchment paper, very lightly flour the pastry, then flip it over.
- Peel off the remaining sheet of parchment paper, lightly flour the dough again to prevent it from sticking.
- Cut out the dough using a 5.75" oval perforated tart ring. Peel off the excess dough and you can re-roll this for another use. You can use different dimensions if you have different tart forms.
- Remove the second sheet of dough from fridge. Using a sharp knife, cut long strips of dough about 7-8” long and ¾” wide.
- Carefully lift the strips and place them on the inside of the tart rings. Press them against the side so they line up with the dough at the bottom.
- Press the bottom of the dough gently with your fingers to mold it to the base of the dough.
- Cut off any excess pastry hanging over the top of the tart rings with a sharp knife.
- Place the tart shells into the freezer for 30 minutes to 1 hour.
- Pre-heat your oven to 320F. Place the tray with your tart shells in the oven. Bake for 15 minutes or until the shell is lightly golden.
- Remove tart shells from the oven and allow time to cool before piping so the filling does not melt.
For the Strawberry Chocolate:
- To make the strawberry powder I crushed dehydrated strawberries in a plastic bag then sifted the powder and measured out a tablespoon.
- Heat up the heavy cream over medium heat until it’s just about to boil. While the cream is heating chop your white chocolate into small pieces.
- Immediately pour the heavy cream over the white chocolate in a bowl. Let stand for about 2 minutes.
- Add the strawberry powder and whisk until smooth.
- Transfer to a piping bag. You will snip the tip off just before assembling.
For the Lemon Curd:
- Strain egg yolks into a bowl and beat lightly with a wire whisk.
- Add the sugar and beat until the mixture is thickened and a light lemon color. Whisk in lemon juice and sift cornstarch in and whisk in as well. Transfer mixture to a pot.
- Heat on medium-low, while stirring constantly with a wire whisk until mixture coats back of wooden spoon or 168F on a candy thermometer. Do not boil the mixture.
- Turn off the heat, add in cold, cubed butter and whisk until melted. Transfer to a bowl, cover in plastic and let cool completely
- Transfer to a piping bag and snip off the tip.
For the Swiss Meringue Buttercream:
- Add egg whites, sugar and salt in a bowl. Give the mixture a brief whisk.
- Place the bowl over a pan of simmering water. Making sure the water does not touch the bowl. Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly.
- Heat the mixture until it reaches an internal temperature of 160ºF or until it's very warm and not grainy between your fingers. Transfer to the bowl of a stand mixer with a whisk attachment. Whisk until you get room temperature glossy peaks.
For the Assembly:
- Once your tart has cooled, pipe in the bottom layer of white chocolate.
- Pipe on the top layer of lemon curd.
- Transfer the Swiss meringue to a piping bag with a 32 tip and pipe the dollops on top.
- Lightly toast the dollops of Swiss meringue using a blow torch.
- Melt the candy melts and smear a layer onto parchment paper.
- Sift strawberry powder over the candy melt and allow a few minutes to chill.
- Cut out different sized small circles of the candy melt using a round piping tips or circle cutters.
- Carefully lift up with a spatula and place them on the tarts.
Notes
- For some extra intensity try adding the the zest or one or two lemons to a food processor along with the sugar. Pulse until the zest is in fine pieces and incorporated.
- Make sure to freeze the tart shells completely before baking.
- The best bake will be achieved with a perforated silicone mat and a perforated tart ring.
- You can make the decorative circles from white chocolate but tempering it is a real pain! Candy melts will be nearly foolproof.
- You can use a French meringue for the dollops instead of the Swiss. It's faster and I doubt anyone will know the difference.
Nutrition
Serving: 1tart | Calories: 453kcal | Carbohydrates: 72g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 106mg | Sodium: 171mg | Potassium: 81mg | Fiber: 1g | Sugar: 41g | Vitamin A: 600IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 1.6mg
*Nutrition Disclaimer
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