If you had tried to visit Wives with Knives in the last 5 days you would have been greeted by a notice that said that my blog was unavailable. My blog host essentially quarantined my blog because it had a huge invasion of malware that had taken over almost everything. After some frantic work by my blog designer, Bluehost and a company that cleans up infected blogs I’m now back on line and things seem to be working OK. I still haven’t recovered from the panic of thinking my blog might be gone forever. One of the signs that I was hacked was, when I clicked on the “publish” button to add a new post, the blog post disappeared into thin air. Yup…that actually happened several times so I’m a little skitterish about that happening again.
I’m a little behind with my Easter posts because I was so worried about disappearing posts so I’ll try to do a little catching up this week. We love lemon desserts, especially when they include fresh berries. It isn’t time for our berry season but I was able to get some very nice, sweet berries at Whole Foods and I couldn’t wait to try this lemon raspberry tart that I found in a back issue of Donna Hay Magazine, October-November, 2012. Their seasons are opposite ours and this is their spring issue.
I have filled many a tart shell with lemon curd, always delicious and a big hit, but what caught my eye about this recipe is that the filling is more a lemon custard, not cooked before baking like most lemon curd tarts, and is smooth as silk. It will be a little jiggly when it comes out of the oven, but it sets up as it cools on the counter and in the refrigerator. If a custard tart cools to room temperature on the counter before it goes into the fridge it usually prevents any cracking of the filling.
This pastry recipe makes a crust that is more like a sugar cookie than a pie crust. It’s a little sticky and is best rolled out between 2 sheets of parchment paper to about 1/4-inch thickness. It was good, but I prefer my old standby very flaky pie crust with this luscious lemon fulling. The crust can be left out all together and the custards baked in little ramekins and garnished with fresh berries.
I intended to dress up this tart with a dusting of powdered sugar but, as you see, I forgot it. It is delicious without it, but it’s much prettier with a sprinkle or two of sugar
So, now I’m going to hit the “publish” button and hope to heaven that this post appears on my blog. I hope the nightmare is over, at least for awhile. Isn’t it amazing how attached we get to our blogs? I would be heartbroken to lose it.
- 1-1/2 cups (225g) all purpose flour
- ½ cup plus 1 tablespoon (125g) chilled unsalted butter, chopped
- ½ cup (80g) confectioner's sugar, plus extra for dusting
- 3 egg yolks
- 1 tablespoon iced water
- 1 cup (250ml) single pouring cream (about 18%) I used half & half
- 2 eggs
- 3 egg yolks
- ½ cup (110g) superfine sugar
- ½ cup (125ml) lemon juice
- Place the flour, butter and sugar in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and process until combined. Add the iced water and process until the dough just comes together. Turn out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour. Roll the pastry out between 2 sheets of non-stick baking paper to ¼ inch thick.
- Preheat oven to 350 degrees F. Line a lightly greased 9 inch (22cm) loose-bottomed, fluted tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry with parchment paper and fill with baking weights (I used dried beans). Bake for 15 minutes, remove the paper and weights and bake for another 10-12 minutes until the pastry is golden brown. Remove from the oven and set aside.
- Reduce oven temperature to 250 degrees F. (The second time I made this I set the oven temperature to 275 F and that worked better. It depends on your oven)
- Place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combine. Strain the mixture into a clean bowl. Transfer the tart to a baking sheet and carefully pour the filling into the tart shell. Bake for 35-40 minutes or until just set. Allow to cool at room temperature before refrigerating until completely set. Dust with confectioners sugar and serve.