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Lemon Curd Macadamia Nut Tart
Ingredients
  • subheading: MACADAMIA NUT TART DOUGH:
  • 2 cold large egg yolks
  • 1 tsp. vanilla bean paste
  • 1 1⁄4 c. (181 g.) all-purpose flour
  • 1⁄4 c. (50 g.) granulated sugar
  • 1⁄4 tsp. kosher salt
  • ⅔ c. salted macadamia nuts, finely chopped
  • 8 Tbsp. (113 g.) cold unsalted butter, cut into 1⁄4-inch cubes
  • subheading: LEMON CURD:
  • 4 large eggs
  • 4 large egg yolks
  • ¾ c. (150 g.) granulated sugar
  • ⅛ tsp. salt
  • 1 c. (8 oz.) fresh squeezed lemon juice
  • Zest of 2 lemons
  • 12 Tbs. (~170 g.) unsalted butter, cut into ½-inch pieces
  • subheading: OPTIONAL TOPPINGS:
  • 2 oz. raspberries
  • 2 oz. blueberries
  • 2 oz. blackberries
  • Edible flower blossoms
  • Mini meringue cookies
  • subheading: TOOLS:
  • Mixing bowls
  • Measuring spoons and cups
  • Stand mixer
  • Plastic wrap
  • Rolling pin
  • 13-¾" x 4-½" tart pan
  • Fork
  • Pie weights or short-grain rice
  • Foil
  • Double boiler or sauce pan with bowl
  • Fine-mesh sieve/strainer
  • Glass measuring cup
  • Silicone spatula
  • Whisk
Steps
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