lemon curd icebox tart with mint and berries11 / 18 / 13

i wish i had more occasions to make special desserts for.

i know myself well enough to know that if i made them just for fun,  i would subconsciously find a reason to walk past the kitchen to take a bite every hour or so. so i avoid desserts in the house, for the most part.

lemon curd icebox tart with mint berries | things i made today

but, we were invited to a board game + dinner party this weekend, and i was happy to volunteer for dessert duty.

lemon curd icebox tart with mint berries | things i made today

you see this lemon curd icebox tart has already been consumed in our household once. a couple weekends ago. by my family.

lemon curd icebox tart with mint berries | things i made today

and this weekend was as good a weekend as ever to make it again. it’s tart and sweet at the same time, the crust is buttery and flaky, and the mint raspberries add another layer of flavor. eating tart while playing cards against humanity is how i’d like to spend all my friday nights.

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lemon curd icebox tart with mint and berries
Recipe type: Dessert
Serves: 8-10
 
Ingredients
For the crust:
  • 1¼ cups all purpose flour
  • ¼ teaspoon salt
  • ½ tablespoon sugar
  • 4 ounces cold cream cheese
  • 4 ounces cold unsalted butter, cut into small chunks
  • 1 teaspoons cider vinegar
  • 1-2 teaspoons cold water
For the filling:
  • 2 cups greek yogurt
  • 1 cup lemon curd
  • 2 tablespoons honey
  • ½ teaspoon vanilla extract
  • 1½ teaspoons powdered gelatin
  • 2 tablespoons water
For the topping:
  • ½ cup fresh raspberries or blackberries
  • 10-12 mint leaves, chopped
  • 1 tablespoon sugar
Instructions
To make the crust:
  1. In a food processor, pulse together flour, salt, and sugar.
  2. Add in cream cheese and butter and pulse again, until ingredients form small pebbles.
  3. Add in vinegar and 1 teaspoon cold water. Pulse until dough starts to form. If needed, add an additional teaspoon of water.
  4. Remove dough from food processor, knead together with your hands for a minute, and cover in plastic wrap. Refrigerate for an hour.
  5. Preheat oven to 375 and remove dough from refrigerator and place between two pieces of parchment paper. Roll out dough in-between parchment paper pieces until it is about ¼ inch thick.
  6. Transfer dough to a 9 inch tart pan by removing one piece of parchment and flipping it into the pan. Peel off top layer of parchment and shape dough into tart pan with your hands. Cut off any excess dough.
  7. If you have pie weights, use them to keep the dough from puffing up. If you do not, freeze the dough for at least an hour before baking. Bake for 45-50 minutes, until dough is golden brown. Remove from oven and let cool completely.
To make the filling:
  1. Whisk together yogurt, lemon curd, honey, and vanilla extract.
  2. In a small microwavable bowl, mix together gelatin and water. Let sit for 5 minutes.
  3. Microwave gelatin for 15 seconds, stopping once or twice to stir mixture. Transfer gelatin to bowl with remainder ingredients immediately (gelatin must still be hot) and whisk quickly.
  4. Transfer filling into cooled tart shell and refrigerate for at least 6 hours, more if possible.
To make topping:
  1. Combine berries, mint, and sugar in a bowl. Muddle together until berries are broken up. Use a spatula to gently spread raspberry topping over filling.

recipe adapted from the kitchn. rephotographed May 2017.

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