Ingredients
For the Tarts (6 small tarts):
• 1 cup all-purpose flour
• 3 tbsps sugar
• ¼ tsp salt
• ½ tsp lemon zest
• 120 g cold unsalted butter, cut into pieces
• ½ tsp pure vanilla extract
For Lemon Curd:
• 2 large eggs plus 3 large egg yolks (or 70 g egg substitute)
• ¼ cup plus 2 tbsps sugar
• ¼ tsp cornstarch
• 3 tbsps lemon zest
• ¼ cup fresh lemon juice (almost 3 lemons)
• 6 tbsps unsalted butter, cut into small pieces
For Marshmallow Truffle:
• 8 large marshmallows
• 2 tbsps white chocolate chips
• 100 ml heavy cream
• 30 g toasted and crushed pistachio nuts
Preparation
Preheat oven to 375° C.
For Crust:
• Whisk together flour, sugar, half teaspoon salt, and the lemon zest in a large mixing bowl. Stir in butter, small batches at a time, until the dough begins to hold together.
• Stir together one tablespoon water and vanilla, and then mix in with the dough. Shape the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
• Using your fingers, press dough evenly onto the bottom and up the sides of a four-inch flat tart pan with a removable bottom. Freeze for 30 minutes.
• Remove dough from the freezer. Bake tart shell until golden for about 25 minutes. Let cool completely.
For Lemon Curd:
• Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan.
• Whisk in lemon zest and juice.
• Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon for about seven minutes.
• Remove from heat and whisk in butter, one piece at a time.
• Pour filling into the cooled tart shell. Bake until filling is browned.
For Marshmallow Truffle:
• Over a double boiler, melt white chocolate, cream and two marshmallows. Mix until smooth sauce forms.
• Very quickly toss in the six marshmallows in white chocolate mix, next toss in the crushed pistachio nuts.
• Let the tarts and truffle marshmallows cool completely before serving.
