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Silky Lemon Curd Tart(with Gelatin for Gloss)

This lemon tart is a true patisserie classic: a crisp, buttery pastry shell filled with tangy, silky lemon curd that gleams like glass. The recipe is split into three parts—Sweet Short Paste, Lemon Curd with Gelatine, and Assembly—so you can master each element.
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Prep Time 1 hour
Cook Time 1 hour
Servings: 8 People
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video Notes

Ingredients
  

  • 500 g unsalted butter cut into pieces. (Note.1)
  • 250 g caster sugar
  • 1 large egg (70g)
  • 750 g plain flour
Group 1
  • 250 g fresh lemon juice
  • 160 g unsalted butter
  • 312 g caster sugar
Group 2
  • 5 whole eggs (70g)
Group 3
  • 2 gelatine leaves 2 g each (gold) (Note 2)

Equipment

  • 1 22 cm fluted tart tin with removable base1
  • 1 Rolling Pin
  • 1 Oven
  • 1 refrigerator
  • 1 Stand Mixer
  • 1 Metal Bowl
  • 1 double boiler for the stove
  • 1 hand whisk
  • 1 paring knife
  • 1 fork
  • 1 pastry brush

Method
 

Pastry
  1. Firstly blend butter and sugar until just combined but not aerated.
  2. Now add in the egg mixing just mix in.
  3. Then add in flour until just combined. Do not over mix. mix until comes together.
  4. Divide the dough in two.
  5. Shape dough into a block
  6. Wrap dough and refrigerate for 20/30 minutes.
  7. Now roll evenly to 3 mm -4mm thickness dusting lightly with bakers flour as needed.
  8. Lightly grease tart tin ensure to oil the sides
  9. Roll out the pastry on the rolling pin and roll onto the tin
  10. Press the pastry lightly into the tin and use your thumb to push the pastry into the sides and bottom.and line
  11. Dock the bottom lightly to stop shrinkage
  12. Refrigerate a further 20 mins
  13. Blind bake at 200°C until golden and crisp.Set aside to cool.
Lemon Curd
  1. Pop Gelatine sheets into a bowl of cold water
  2. Leave to soften gelatin leaves in cold water; set aside.
  3. Combine lemon juice and sugar in a large heatproof bowl
  4. Whisk in eggs.
  5. Place bowl over a bain-marie gentle simmer.
  6. Cook gently whisking continuously, until thickened (do not boil).
  7. Remove from heat. Stir in the butter until it melts.
  8. Whisk in softened gelatine with out the water until dissolved.
  9. Strain through a fine chinois for a smooth finish.
Putting Together
  1. Use immediately or refrigerate. To reuse reheat gently and whisk smooth.
  2. Pour carefully into the cooled tart shell.
  3. Smooth the surface and allow to set in the fridge for at least 90 minutes.
  4. Optionally glaze with a thin layer of warmed apricot nappage for extra shine.
  5. Serve chilled, garnished with lemon zest curls or edible flowers.
Pro Tips
  1. Temperature control: Cook the curd to about 82°C (nappe stage) for the best texture.
  2. Gloss factor: Gelatine prevents weeping and adds a professional sheen.
  3. Make ahead: Pastry shells and curd can both be prepared a day in advance.

Video

Notes

Note 1-Cut butter  into small cubes and leave out the night to soften if possible or microwave 10 seconds at a time until finger soft (do not melt)
Note 2-My favourite is Gelita Gold, Chefs choice or Eward. if you cant find it see below.
Gold Gelatine Leaves → Powdered Gelatine
  • 1 gold gelatine leaf = approx. 2 g powdered gelatine
  • Usually:
    • 4 gold leaves = 8 g powdered gelatine
How to Use Powdered Gelatine
  1. Sprinkle powdered gelatine over cold water (about 5x its weight)
  2. Let it bloom for 5–10 minutes
  3. Heat gently until dissolved
  4. Add to your mixture