During the winter I made this dessert using pomegranate seeds for a change up from my usual winter desserts. Since then, we
- large eggs - 3
- sugar - 3/4 cup
- fresh lemon juice - 4 1/2 tbsp
- margarine - 6 tbsp (3/4 stick)
- lemon rind - 2 tsp grated
- all-purpose flour - 1 1/2 cups
- sugar - 2 tbsp
- salt - 1/4 tsp
- unsalted butter - 1/2 cup (1 stick) chilled , cut into 1/2 inch cubes
- pareve whipping cream - 2 tbsp (or more) chilled
- large egg yolk - 1
- fresh strawberries - 1/2 quart , halved
- kiwis - 4 , sliced thinly
- strawberry jam - 1/2 cup
Using a whisk, combine eggs, sugar, and lemon juice in small, heavy saucepan. Add margarine and lemon rind. Stir over medium heat until curd thickens to pudding consistency, about 8 minutes. Transfer to a small bowl. Press plastic wrap on top of curd and chill at least 2 hours, and up to 4 days.
For crust: Combine flour, sugar, and salt in food processor; blend for 5 seconds. Add margarine and pulse until mixture is crumb-like. Add 2 Tbsp whipping cream and yolk. Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill 1 hour. (Dough can be made 2 days ahead. Keep in the fridge.)
Roll out dough on lightly floured surface to a 13-inch (33-cm) circle. Transfer to 9-inch (23-cm)-diameter tart pan with removable bottom. Pierce crust all over with fork; refrigerate 1 hour.
Preheat oven to 400°F (200°C). Bake crust until golden, about 20 minutes. Allow crust to cool completely. Spread curd over crust. Place fruit in curd in concentric circles or design of your choice. Thin the jam with 2 Tbsp water and brush over fruit. Chill tart until glaze sets, at least 1 hour and up to 6 hours. Keep any leftovers of this tart in the fridge.
If you have extra lemon curd, serve it in a small bowl on a fresh fruit platter. Delicious touch!
This recipe originally appeared in Mishpacha Magazine.
Photography: Daniel Lailah
Food Styling: Amit Farber