Lemon Silk Tart

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This recipe is a mash-up of 2 classics: the French-style tarte au citron with the topping of the chocolate silk pie.



SHORTCRUST
2 cups all-purpose flour (250 grams)
1 1/2 sticks unsalted butter (150 grams), softened and diced
1/4 cup caster sugar (50 grams)
1/2 cup confectioner's/icing sugar (50 grams)
1 egg
1 pinch of salt

LEMON CURD 
3/4 cup + 1 tablespoon lemon juice from 3/4 lemons (200 ml)
zest of one lemon
3/4 cup caster sugar (150 grams)
3 large eggs
1 tablespoon cornstarch
3/4 stick unsalted butter (75 grams), softened
 CREAM TOPPING
10 oz PHILADELPHIA cream cheese, chilled
1 cup heavy cream (at least 30% fat), chilled
1/4 cup caster sugar (50 grams)
1 teaspoon almond extract
1/2 cup sliced almonds, toasted

To make the crust, beat the egg with sugars and salt. Add flour all at once, kneading it with your fingers. Add softened butter, knead quickly until incorporated and form a ball with the dough. Wrap in cling film and refrigerate for at least one hour.
Preheat oven at 350°F/180°C. Roll dough onto a floured surface (the crust is very buttery, so I rolled it between to sheets of parchment paper) and place in a 9 inch wide pie pan. Cover crust with a sheet of parchment paper and ceramic beads (or beans) to blind bake the crust for 10 minutes.
Remove the beads and the parchment paper and bake for another 15 minutes, until crust is golden.
Remove from the oven and let cool in pan.
    Wash and zest one lemon. In a saucepan, bring lemon juice and zest to a boil. In a separate bowl, beat eggs with sugar and cornstarch until sugar has dissolved and mixture turns a pale yellow.
    Pour hot lemon juice slowly over the egg mixture whisking constantly. Transfer back into the saucepan and whisk on medium heat until mixture thickens into curd.
    Transfer into a clean bowl and cover with cling film stuck to the surface of the curd (so it doesn't form a "skin" on top). When temperature has lowered to just warm, remove the cling film, and add softened butter, whisking well until dissolved completely.
    Pour the curd onto the crust, and refrigerate.


    To make the silk cream topping, beat heavy cream with sugar with electric beaters. When the cream reaches the right consistency (thick and adheres to the bowl - 4/5 minutes), add cream cheese, almond extract and beat until mixture becomes thick and smooth (2 minutes). With a spatula, spread evenly over the curd. Top with toasted almond slices before serving.



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