New Rivers Lemon Curd Tart Recipe

Inspired by New Rivers

Time1h 30m

Serves8

The New Rivers classic. Flaky pastry, lemon curd, four town blackberries

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Ingredients

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1
Make the Tart Crust
In a large bowl, combine the flour, powdered sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2
Roll Out and Bake the Crust
Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough to fit your tart pan. Press it into the pan and trim the edges. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and parchment and bake for an additional 10 minutes until golden. Let cool.
3
Prepare the Lemon Curd
In a saucepan, whisk together the lemon juice, zest, sugar, and eggs over medium heat. Stir continuously until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and stir in the butter until melted and smooth.
4
Assemble the Tart
Pour the lemon curd into the cooled tart crust and spread evenly. Allow to cool to room temperature, then refrigerate for at least 2 hours to set.
5
Serve with Blackberries
Before serving, top the tart with fresh Four Town blackberries for garnish. Slice and enjoy!