LEMON CURD TART WITH PECAN-CITRUS SAUCE

LEMON CURD TART WITH PECAN-CITRUS SAUCE image

Yield 1 Tart

Number Of Ingredients 25

Ingredients

CRUST
1 1/2 sticks (6 ounces) unsalted butter, softened
1/4 cup sugar
1 large egg yolk
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons cake flour, plus more for dusting
3/4 cup pecans (3 ounces), finely ground
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
Pinch of salt
FILLING
8 large egg yolks
1 cup sugar plus 2 tablespoons sugar mixed with 2 tablespoons hot water
3/4 cup fresh lemon juice
1 tablespoon plus 1 teaspoon grated lemon zest
2 sticks (8 ounces) unsalted butter-1 stick cut into cubes, 1 stick whole
SAUCE
1 grapefruit
1 lemon
1 lime
3/4 cup pecan halves (3 ounces)
1/4 cup Grand Marnier
2 tablespoons heavy cream
Pinch of salt

Steps:

CRUST 1.In a large bowl, beat 6 tablespoons of the softened butter with the sugar until light and fluffy. Add the egg yolk, lemon zest and the vanilla and beat until combined. In a medium bowl, whisk the flour with the pecans, baking powder, cinnamon and salt. Add to the wet ingredients and beat just until combined. Flatten the dough into a disk, wrap in plastic and refrigerate until firm, 20 min. 2. Preheat the oven to 350°. On lightly floured surface, roll out the dough 1/4 inch thick. Cut the dough into 4 pieces and transfer to 2 baking sheets. Bake in the upper and lower thirds of the oven for 15 min, or until crisp; shift the pans from top to bottom and front to back for even baking. Let cool on a wire rack. 3. Transfer the pastry to a plastic bag and crush gently using a rolling pin. Add the remaining 6 tbls of softened butter and crumbs combine until moistened. Press the crumbs into a 9 1/2-inch fluted tart pan with a removable bottom, forming an even layer all around; pack the crumbs tightly. Chill. FILLING In a medium bowl, whisk egg yolks with 1 cup of sugar, the lemon juice and zest. Fill a medium saucepan with 1 inch of water and bring to a boil. Set the bowl over the boiling water, reduce the heat to moderate and cook, whisking the lemon mixture constantly, until thickened, 12 min. Remove from heat and whisk in the cubed butter. Fill the crust with the warm lemon curd and refrigerate until the curd is firm enough to cut, 3 hours. SAUCE Peel the grapefruit, lemon and lime, removing the bitter white pith. Cut between membranes to release the citrus sections. In a medium skillet, melt the remaining stick of butter. Add the pecans and cook over moderate heat, stirring, until golden, 6 min. Remove from heat and add the Grand Marnier. Ignite the liquid when the flames subside, add the sugar and water mixture and boil until thickened, about 1 minute. Add the cream and salt and boil for 1 min. Stir in fruit before serving.