Kalamansi-Lemon Curd and Strawberry Tart

I'm so officially sold on this Kalamansi Tree I got last week at the farmer's market!



I read somewhere on the interwebs that kalamansi fruit are a great substitute for lemons or limes. This gave me the stellar idea of making some curd. Because, I mean really people, what on this earth is better than a nice lemon curd? That's right. Not a whole lot. I love lemon curd because it maintains the delightful pucker of the lemon. I can't stand those lemon treats that are totally sweet. Gag me. It completely defeats the point of being a lemon. A sweet lemon? What a travesty!



I thought it would be easy as pie to just sub the kalamansi for the lemon, and oh boy was I right! I only had four little ripe guys, so I did end up using the juice of a half of one lemon to get to the 100 ml mark. I really can't put into words how delicious this tart was. A whole wheat pastry crust topped with curd paired with some fresh, organic, locally grown strawberries. It was like a grown-up version of strawberry lemonade. I imagine that the only way one could improve upon this delectable treat would be to drizzle some mint syrup over the top. Holy crap. That would be amazing.



The only hitch in my giddy-up (great googly-moogly I'm such a dork) was that I don't have a tart pan, only a flan (or Marianne) pan. A flan pan is used for making tarts that use a batter base, a tart pan is used for tarts with a pastry shell. Of course I didn't realize this until I'd already made the shortcrust pastry. Go me. It managed to turn out okay, but I'm definitely going to have to buy me a tart pan. (Thanks for the flan pan, though Mom. You rock!)




Kalamansi-Lemon Curd and Strawberry Tart

Shortcrust Pastry

2 cups white whole wheat flour, sifted
5 oz. butter
ice water

1. Using a pastry blender or food processor blend the butter and flour until it is uniformly small crumbs.

2. Using your hands blend in enough ice water to create a firm dough. Knead a few times. To prevent shrinkage (because who wants that?) refrigerate wrapped in saran wrap for 30 minutes before rolling and baking.

3. Roll out and shape into tart pan. Bake at 325 degrees F for 20-25 minutes. Check for air bubbles and pop, or anchor using pie weights or rice.

Kalamansi-Lemon Curd

Makes 1 full cup

kalamansi/lemon juice to equal 100 ml (1/3 cup + 2 t)
4 egg yolks
125 g sugar (1/2 cup)
56 g (4 T) butter, softened

1. In saucepan beat yolks and sugar until combined well. Stir in remaining ingredients.

2. Cook over medium-low heat, stirring constantly until thickened - about 20-25 minutes. DO NOT boil. Boiling will curdle the mixture. If mixture starts to steam, remove from heat and stir quickly to prevent boiling.

3. Once thickened and opaque (similar to Hollandaise) remove from heat immediately and pour into cool dish. Cover with saran wrap, directly on the surface, so as to not form a skin.

Assemble

1. Fill pastry shell with curd and top with sliced strawberries.

2. Try not to eat the whole damn thing in one sitting.