To use up the leftover antique puff pastry, I decided to make little tarts with sous vide lemon curd. There are lots of sous vide lemon curd recipes out there but I based mine this one, using a ziploc bag instead of a mason jar as the cooking vessel. That way I could just cut a corner off and use it as a piping bag to fill the puff pastry shells I made. I also used 170F, which is lower than the linked recipe, but between the recommended 180R and other recipes that call for 165F
Due to various distractions (like the Dr. Who marathon on BBC America), I left out a key ingredient: butter.The resulting curd was still pretty tasty so I used it anyway. Mix:
- 4 egg yolks
- 0.5 c sugar
- juice from 2 lemons
- Some lemon rind scraped off with a microplane
- There should have been 0.5 sticks of melted butter. Next time.
Blended in the cup that came with my stick blender. Poured into a bag and cooked for 40 minutes. Piped the resulting stuff into ~ 1.5 inch puff pastry shells and dusted with powdered sugar.
No pictures, because we ate them too quickly. And because my puff pastry shell making technique also needs work.