Rakshabandhan Special! : Exotic Lemon Curd Tarts

Hello from EL The Cook!

Today is Raksha-bandhan or Rakhi, a festival in India which involves sisters tying intricate & colourful threads on their brothers forearm! In return brothers shower their sisters with gifts!

What better occasion to usher in our Luscious Lemon Curd Tarts! 

Shaped just like a Rakhi and decorated with those chocolate threads on a plate, our lemon curd tarts are a spectacular gift to make for your brother or sister!

Heres what you need!

INGREDIENTS: (Makes 8 small tarts or 1, 9 inch tart) 

Cooking Time :

( 30 minutes [Pastry-20 minutes, Lemon Sabayon - 10 minutes]) 

A] For The Sweet Crust Pastry:

• 1 1/2 cups (250g) plain flour
• 125g butter, chilled, chopped
• 1/3 cup caster sugar
• 1 egg yolk
• 1 tablespoon chilled water

B] Lemon Sabayon:

• 2 large eggs, cold
• 2 large egg yolks, cold
• 3/4 cup sugar
• 1/2 cup fresh lemon juice
• 6 tablespoons cold unsalted butter, cut into 6 pieces

C] Plating:

• 4 Maraschino cherries, cut into halves
• Chocolate syrup
• Fresh parsley 

KITCHEN EQUIPMENT

• A food processor
• Baking paper
• Baking trays
• Tart shell or muffin tray
• Pie weights or uncooked rice
• A double boiler
• A large pot
• Whisk
• Oven (microwave/ fan forced)
• Shallow plating dish

METHOD:

A] Sweet Crust Pastry:

• Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together.
• Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for 30 minutes.
• Roll out dough , place in tart shell, score with a fork.(WARNING: This dough tends to crack, but when placing in the tray, it can be evened out by your fingers, It is a forgiving dough!) Line pastry case with baking paper. 
• Fill with ceramic pie weights or uncooked rice. Bake at 180C for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.

B] For the sabayon:

• Bring water to a boil in a double boiler. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.
• Set the bowl over the pot. Whisk the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Add the rest of the lemon juice in batches until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.
• Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools.

C] Plating :

• Garnish the lemon curd with your maraschino cherries.
• In a shallow dish, draw an artistic line of chocolate syrup and gently place 1 or 2 lemon curd tarts on the top.
• Add a leaf of parsley for that green and fresh edible flowers.

Give your friends and family something to remember this Raksha-bandhan with our gorgeous lemon curd tarts!

Happy Rakhi everyone and have a great weekend!