Tart de Citron

Directions

1. 1
   Roll out your tart crust dough to 2 mm thick.
2. 2
   Press into the tart pans and bake.
3. 3
   (Bake with baking weights at 170C for 15 minutes, take out the weights, and bake for another 5 minutes.)
4. 4
   When baked, brush the bottoms of the inside of the crusts with a beaten egg.
5. 5
   Bake for another 3 minutes.
6. 6
   Heat the lemon juice, sugar, and butter in a pot until the butter and sugar dissolves.
7. 7
   Put the gelatin in ice water.
8. 8
   In a bowl, beat the egg with a whisk.
9. 9
   Mix in the mixture from Step 3 a little at a time.
10. 10
    Once it is all mixed together, return the mixture to the pot.
11. 11
    Turn the heat to medium-low and mix well with a spatula.
12. 12
    When the mixture has thickened, turn off the heat.
13. 13
    Add the gelatin.
14. 14
    Strain the lemon curd into a bowl.
15. 15
    Place the bowl in ice water.
16. 16
    Mix with a spatula until it cools completely.
17. 17
    Once cooled, pour into the tart crusts and chill in the refrigerator.
18. 18
    I topped with chopped pistachio.
19. 19
    It's stuffed full of lemon curd.