Lemon Curd Tart with Summer Berries and Berry Coulis-Whipped Cream

  • Recipe courtesy of Chef Jeff Brown of Bouchon in Santa Barbara
  • Show: Giada's Weekend Getaways
  • Episode: Santa Barbara

Total Time:
1 hr 55 min
Prep:
15 min
Inactive Prep:
1 hr
Cook:
40 min
Yield:
8 servings
Level:
Intermediate

Ingredients

FOR THE TART SHELL:
    FOR THE CURD:
    • 10 whole eggs
    • 10 egg yolks
    • 2 1/2 cups sugar
    • 2 cups fresh lemon juice
    • 5 lemons, finely zested
    • 1 teaspoon salt
    • 2 1/2 pounds unsalted butter
      FOR THE COULIS:
      • 1 pound fresh berries
      • 1/2 cup water
      • 1/4 cup sugar
        FOR THE BERRIES:
        • 1 pound fresh berries
        • 2 tablespoons berry coulis
          FOR THE WHIPPED CREAM:

          Directions

          Preheat oven to 375 degrees F.

          For the tart shells:

          Combine the flour, butter and salt in a food processor and pulse until the butter is pea-size. Add the water and pulse just until the dough gathers together.

          Take the dough out and place on a lightly floured work surface. Work gently into a ball, wrap in plastic and refrigerate until well-chilled, about 1 hour.

          Take the dough out of the refrigerator and place on a lightly floured work surface. Divide into 8 equal portions. Roll each out into a circle to about 1/8-inch thickness, keeping the dough well-floured as you work. Then place each in its own tart mold and trim excess dough.

          Bake for 10 to12 minutes or until tart shells are lightly brown. Remove from molds and refrigerate tart shells while preparing the lemon curd.