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Today, we’re putting the past three days of kitchen work together. Here are assembly tips and tricks to make a delicious tart that has the distinct taste of Saffron, mingled with the sweet and familiar brightness of lemon, and topped off with a smooth butter cream. I was really pleased with the outcome.

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Ingredients:

• one jar lemon curd
• one cooked tart shell
• one batch (about 2 cups) Saffron Crème Pâtissière
• two cups Italian Meringue Buttercream
• Candied Lemons* (optional) to garnish

 

I generally assemble the same day I bake the tart shells, once they’ve completely cooled. They should be assembled while in the pans to maintain support on the sides, and then plated before serving.

Start by spreading a layer of lemon curd on the bottom of your shell. Using the back of a spoon, smear it around so it’s level throughout.

To loosen the cold Crème Pâtissière, melt one Tablespoon of butter and drizzle it into the Crème while stirring.

If you try to put this directly on the curd, it’ll stick and pull both up and out of the shell. Instead, use a pastry bag to pipe a thick cylinder of Crème on top of the curd.

Fill a new pastry bag with Italian Meringue Buttercream and using a star tip, pipe a decorative trim or dollop on top of the Crème.

If desired, top your tarts with quartered Candied Lemons.

Plate and serve. These will keep in the fridge for 2 days. I’ve got to say, I liked this a lot. It was fresh and unique and totally satisfied the “foody” in me.

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*Instructions for Candied Lemons coming soon! I just couldn’t wait one more day to get to the tart…