Prepare to embark on a culinary journey that will transport your taste buds to the charming countryside of Britain with this decadent Sultana and Lemon Curd Tart. Imagine a golden, buttery tart shell filled with silky smooth lemon curd, studded with sweet sultanas, and crowned with a luxurious sabayon sauce that will make your dinner guests swoon. This isn't just a dessert—it's a sophisticated symphony of flavors that promises to elevate your baking skills from amateur to artisan in just one remarkable recipe!
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 1 pre-made tart shell
- 1 cup of sultanas
- 1 cup of lemon curd
- 3 egg yolks
- 1/4 cup of sugar
- 1/2 cup of white wine
- 1 tablespoon of lemon zest
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your tart shell cooks evenly when you place it in the oven.
- Take the pre-made tart shell and place it on a baking sheet. This will make it easier to handle when transferring it in and out of the oven.
- In a medium-sized bowl, combine the lemon curd and lemon zest. Mix well until the zest is evenly distributed throughout the curd.
- Pour the lemon curd mixture into the tart shell, spreading it evenly with a spatula. Make sure the curd reaches the edges of the shell.
- Sprinkle the sultanas evenly over the top of the lemon curd. This will add sweetness and texture to your tart.
- Place the tart in the preheated oven and bake for about 25-30 minutes, or until the lemon curd is set and the tart shell is lightly golden.
- While the tart is baking, prepare the sabayon sauce. In a heatproof bowl, whisk together the egg yolks, sugar, and white wine until well combined.
- Set the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. This will create a gentle heat for cooking the egg mixture.
- Continue whisking the mixture over the simmering water for about 8-10 minutes, or until it becomes thick and frothy. The sabayon should be light and airy.
- Once the tart is done baking, remove it from the oven and let it cool for a few minutes before slicing.
- To serve, place a slice of the tart on a plate and drizzle the sabayon sauce over the top. You can also serve the sabayon sauce on the side for dipping.
- Garnish with additional lemon zest or a few extra sultanas if desired, and enjoy your Sultana and Lemon Curd Tart with Sabayon Sauce!
Tips
- Use room temperature eggs for the sabayon to ensure smooth, even whisking
- Choose a high-quality white wine with subtle sweetness for the most delicate sabayon
- Be patient when cooking the sabayon—constant whisking prevents scrambling
- For extra zesty flavor, use fresh organic lemons for zesting
- Allow the tart to cool slightly before serving to help the lemon curd set
- If sultanas are too dry, soak them in warm water for 10 minutes before adding to the tart
- A microplane grater works best for achieving fine, delicate lemon zest
- Serve the tart slightly warm for the most luxurious texture and flavor experience
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 95mg
