40% Wholemeal Little Lemon Curd Tarts

This is my first attempt in making lemon curd, so glad that everything turned out well.

I tried to alter the tart shell's recipe by replacing 40% of all purpose flour with wholemeal flour.

& I succeeded!

I love the way how the wholemeal flour adds a kind of 'nutty' taste to the tart!

The crust is really solid and crispy..

I think I've made the right choice..!

I would recommend this recipe to everybody!
But we feel that the curd is still a bit too sweet although I've reduced the sugar by 40g,
so you might wanna further reduce the sugar...

 The tart looks just like the sun and I bet it will brighten up anyone's day!

This is my latest buy..

A cake tray..! It can be used as a fruit tray too.

I've seen cake trays everywhere, but to get a one reasonably priced is not so easy =)

This costs me $16 only! Isn't it a good buy!?

Now I have a proper place to keep my cakes! Yippie!

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40% Wholemeal Little Lemon Curd Tarts

Lemon Curd:

3 Large Eggs
150g Granulated White Sugar (reduced to 110g Demura Sugar)
80ml Fresh Lemon Juice (2-3 lemons)
56g Unsalted Butter, Room Temperature
1 Tbsp Lemon Zest


Sweet Pastry Crust:

110g All Purpose Flour
80 g Wholemeal Flour
1/8 tsp Salt
113g Unsalted Butter, Room Temperature
50 grams Granulated White Sugar
1 Large Egg, Lightly Beaten
1 tsp Vanilla Essence (My own addition)

How to make Lemon Curd:  

In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

Cook, whisking or stirring constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick (like a hollandaise sauce or sour cream) (160 degrees F or 71 degrees C on a thermometer). This will take about 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest, cover with plastic wrap to prevent a skin from forming, and let cool to room temperature before filling the pastry crust. Can be made and stored in the refrigerator for about a week.

How to make Sweet Pastry Crust: 

In a separate bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated, followed by vanilla essence. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes.)

Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom or individual tart moulds. Once the pastry has chilled sufficiently, evenly pat onto the bottom and up the sides of the tart pan. Cover with plastic wrap and place in the freezer for about 15 minutes.

Meanwhile, preheat oven to 205 degrees and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 180 degrees and continue to bake the crust for about 15 minutes or until crust is dry and lightly golden brown. Remove from oven and place on a wire rack to cool.

Once the pastry shell has cooled, evenly fill with the lemon curd. The tart can be served immediately or covered and placed in the refrigerator until serving time. Serve plain or with softly whipped cream and fresh berries.

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Recipe Source From : Joy of Baking