Combine the all purpose flour, sugar, and sea salt together. Then, add butter and egg yolk. Mix until crumbly.
Transfer the pastry to a work surface and roll into a ball.
Butter the tart pan. Flatten the pastry evenly over the bottom and up the sides of the pan. Then prick the crust all over with a fork and freeze at least 30 minutes to 1 hour before baking.
Line the tart with foil and bake for 25 minutes. If the dough is puffed, press down gently with spoon.
Make sure it is firm and golden brown.
For the fillings, put sugar, eggs, butter, lemon zest, and juice together. Mix for 5 minutes until it’s fluffy.
Set the bowl over a simmering pot of water and cook the mixture, stirring constantly, until the mixture thickened about 10 minutes.
Cover the lemon curd and refrigerate for 30 minutes.
Pour the lemon curd into the cooled tart crust. Refrigerate tart until set or overnight. Serve with whipped cream and fresh fruits.
All Purpose Flour
1 1/2 cup
Fresh lemon zest
Fresh lemon juice
Your Favorite Fruit Toppings