With the hot weather, one naturally craves for a light and quick dessert. Using an sweet buttery almond-based tart with an extra sprinkling of toasted almond meal topped up with tangy lemon curd is the natural way to go.
(makes a 20cm tart)
For tart base (makes two tart crusts, the other can be kept in the freezer for use up to 2 weeks)
150g unsalted butter
80g castor white sugar
1 large egg
250 cake flour
60g almond meal
For lemon curd
*refer to previous posting on how to make lemon curd
80ml freshly squeezed lemon juice (I used about 1.5 lemons)
150g white sugar
Some freshly grated lemon zest (I used 1 lemon worth, you can omit if you do not have a grater)
60g unsalted butter
30g toasted almond meal (optional)
Blueberries for decoration (optional)
1. Prepare tart base, refer to posting for step by step instructions
2. Prepare lemon curd, refer to previous posting for step by step instructions
3. Once the tart is baked, sprinkle base with 30g of toasted almond meal. Cover with lemon curd and decorate with blueberries. Chill for at least 3 hours before serving.
You can glaze/line the base of the baked tart crust with chocolate or apricot jam if you do not want to use almond meal.
Instead of blueberries, decorate with any other fruits like strawberries or raspberries.