1recipe Chef Gail’s Cookie Tart Crustbaked and cooled
1teaspoonunflavored powdered gelatin
2tablespoonscold water
1cupgranulated sugar
¾cupfresh lemon juice
3large eggs
3large egg yolks
4tablespoons½ stick cold, unsalted butter, cut into small cubes
2cupscold heavy cream
½cupconfectioners’ sugarsifted if lumpy
1teaspoonpure vanilla extract
Instructions
Combine gelatin and water in a small bowl and allow to bloom.
Whisk sugar, juice, eggs and yolks in a heatproof, nonreactive bowl.
Set bowl over a bowl of simmering water. The bottom of the bowl should not touch the water.
Whisk constantly until a thermometer reads 160° Fahrenheit. This should take approximately 10 minutes. Remove from the heat.
Add bloomed gelatin and whisk until gelatin is melted into the curd. Add butter and blend. Pour the mixture through a sieve into a bowl set over an ice water bath. Allow to cool.
Remove the bowl from the ice water bath and place a piece of plastic wrap directly onto the surface of the curd. Chill in the refrigerator until very cold.
Stir the lemon curd to soften it a bit and pour it into the prepared cookie tart crust.
In the bowl of an electric mixer, add the cream, confectioners’ sugar and vanilla and beat on high speed until stiff peaks form.
Using a large spoon, dollop the whip cream evenly over the lemon curd. Smooth with an offset spatula. Chill in the refrigerator.
When ready to serve, unmold the tart onto a serving platter.