lemon & greek yoghurt tart
i love the way lemon curd makes you pucker.
pastry
adapted from matt adlard
113g butter, softened
80g icing sugar
3 egg yolks
225g flour
pinch of salt
lemon curd
adapted from martha collison twist
juice from 4 lemons
100g butter, softened
150g sugar
2 egg
2 egg yolk
150g greek yoghurt
meringue
55g egg whites
150g sugar
35g water
pastry
in the bowl of a stand mixer, beat together the butter, icing sugar and salt until pale and fluffy, then mix in the egg yolks, add the flour, and beat everything together until a dough forms. form the dough into a disc and wrap in cling film, chill for 30 minutes.
preheat the oven to 350F, line a baking sheet with parchment paper and get 4 4inch tart rings.
roll the dough out on a lightly floured surface or in between two pieces of parchment paper to your desired thickness, then cut out 4 6inch circles and carefully press the pastry into the tart shells, patching up any cracks. freeze the pastry shells for 15 minutes then bake for 15-20 minutes until golden.
lemon curd
combine the lemon juice, sugar, eggs, yolks, butter in a saucepan set over medium heat. continually whisking until the curd starts to thicken, it should be thick enough to coat the back of a spoon, it does take a while you just gotta stick with it.
transfer the curd to a clean bowl and cover with cling film, placing the cling film directly on top of the curd (this prevents skin forming). chill for 4-6 hours or overnight.
once the curd is cool, weigh out 300g and stir together with the greek yoghurt, then spoon the curd into the tart shells, leave in the fridge for about 2 hours.
meringue
combine the sugar and water in a small saucepan set over medium-high heat, heat to 118C. while the sugar is getting up to temp, start to whisk the egg whites in the bowl of a stand mixer until white and frothy. slowly pour the sugar into the egg whites and continue to whisk for another 5 minutes, the meringue should double in size and become glossy. spoon the meringue into a piping bag fitted with whatever tip you want then pipe onto the tart, and blowtorch the top.
