For the Brown Butter Tart Dough
½ c. lightly packed brown sugar
1 t. van x
½ t. salt
1 ½ c. flour
For the Lemon Curd
Sugar 1 C
Lemon Juice 2/3 C
Zest of 2 lemons
Butter diced 4 oz
Heavy Cream ½ C.
Start with the dough
Lightly grease a 6 5-inch round pie pans.
In a small saucepan over medium heat, melt the butter and continue to cook until it caramelizes and emits a nutty, butterscotch aroma. You will notice brown flecks in the bottom of the pan as the butter deepens in color. This should take about 3-6 minutes. Be careful not to burn the butter. Remove from the heat.
In a medium bowl, combine the melted butter with the brown sugar, vanilla and salt. Add the flour and mix until incorporated. Spread the dough evenly and up the sides of the prepared pan. Let stand for at least 1 hours or up to overnight (do not refrigerate).
Preheat oven to 300°F.
Bake the shortbread for 45 minutes. Remove the pan from the oven. Let cool completely.
Flip pan over and gently run flame from torch over bottom of pan and pop shell out.
Then the curd
Cook over water bath eggs, sugar lemon juice and zest until thick.
Strain and mix in butter.
Cool and cover.
Once chilled whip cream until stiff and fold into 1 C. of the lemon curd. Pipe into the tart shell with a star tip. Garnish with a sprig of mint and fresh raspberries.