Lemon curd tart with smoked salt shortbread crust

Name: Lemon curd tart with smoked salt shortbread crust (Tarten gaws lemon gyda chrwst bisged Berffro a halen mŵg)
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Cuisine: British
Ingredients: 250 g/9 oz plain flour; 1½ tsp smoked sea salt; 1 medium egg, plus 1 egg yolk; 1 medium egg, plus 1 egg yolk; 1-2 tbsp ice-cold water; 225 g/8 oz caster sugar; ¼ tsp finer flaked sea salt; Zest of 4 unwaxed lemons, plus 115 ml/4 fl oz juice (from about 4-5 lemons); Zest of 4 unwaxed lemons, plus 115 ml/4 fl oz juice (from about 4-5 lemons); 4 medium eggs; 125 ml/4¼ fl oz double cream; 100 g/3½ oz butter, cubed; 20 g/¾ oz icing sugar (optional)

Tarten gaws lemon gyda chrwst bisged Berffro a halen mŵg

Preparation info

Difficulty
Easy
Ready in
1 hr 45

Appears in

Sea Salt

By The Lea-Wilson Family

Published 2022

About

This classic dessert is lifted by the smoky edge in the shortbread crust. If you’re feeling fancy, then you can finish it beautifully with a quick brûlée topping. Life doesn’t get much better than a slice of this with a spoonful of seasonal berries.

Ingredients

For the pastry

250 g/9 oz plain flour
125 g/4½

Europe
United Kingdom
Wales
Dessert
Vegetarian

Method

To make the pastry, pulse the flour, butter, icing sugar and smoked salt in a food processor until the mixture resembles breadcrumbs. Add the whole egg (not the extra yolk) and pulse again to combine. Pour in the water, 1 tablespoon at a time, until the mixture comes together when you pinch it between your fingers. You may not need all the water. The dough will be crumbly, but bring it together