Foraging – Lemon Chiffon Tart with Fresh Blackberries 

Lemon Chiffon Tart with Fresh Blackberries 

Ingredients:

Shortbread crust
12 tablespoons Kerrygold Salted Butter at room temperature, 170g
½ cup granulated sugar 60g
1 ¾ cup unbleached all-purpose flour 210g
pinch of kosher salt
Lemon Curd Filling
6 egg yolks
¾ cup granulated sugar 90g
⅓ cup freshly squeezed lemon juice 84g
1 generous tablespoon lemon zest
8 tablespoons Kerrygold Salted Butter at room temperature, 113g
⅔ cup low-sugar blackberry preserves

Instructions

1. Preheat the oven to 375 degrees F. For the tart shell: Spray a removable bottom 8-inch tart pan with nonstick cooking spray, set aside. Mix the 12 tablespoons of room temperature salted butter and 1/2 cup of sugar together in a medium bowl using a wooden spoon, until the mixture is pale in color and somewhat fluffy. Add the flour and salt to the butter and sugar mixture, and mix gently until the dough starts to come together and forms a crumbly dough.
2. Pour the dough into the prepared tart pan. Use your fingers to press the dough out into an even layer over the bottom and up the sides. This takes a bit of patience, but it is worth it. Try to get the thickness as even as possible.
3. Butter 1 side of a square of aluminum foil to fit inside the chilled tart dough, and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 18-20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 10 minutes more. The edges should be golden brown, and the center should be lighter in color, like a blonde color. Allow to cool to room temperature.
4. Lemon Curd: (when making the lemon curd, do not leave the stove, make sure you have 15 mins of undivided attention, otherwise you’ll have lemony scrambled eggs).
5. Add 1-inch of water to a small saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 1 minute until smooth. Whisk in the lemon juice and zest until combined.
6. Place the mixing bowl on top of the saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn’t be touching the simmering water). Stir the mixture constantly with a rubber spatula scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 10 minutes. Turn the heat off, and leave the bowl on top of the saucepan. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next.
7. Spread the blackberry preserves into an even layer onto the bottom of the cooled crust. A small offset spatula is very helpful for this. Then, pour the warm lemon curd on top of the layer of blackberry preserves. Smooth out into an even layer.
8. Work quickly before the curds sets. Allow the tart to chill in the fridge for 30 minutes. Then add the fresh blackberries to the top. Dust with powdered sugar if you like. Enjoy!

Lemon Chiffon Tart with Fresh Blackberries recipe courtesy of: www.lionsbread.com