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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Stavros Varthalitis
traditional
contemporary
Level of difficulty
Time needed
180 minutes
INGREDIENTS
FOR THE CRUST
120 g butter, cold
100 g granulated sugar
200 g all-purpose flour
140 g almond powder
1 large egg
FOR THE LEMON CURD
120 g lemon juice
2 egg yolks
100 g sugar
50 g honey
2 whole eggs
Grated lemon zest (from 2-3 lemons)
50 g DODONI butter, cold
Strawberries for decoration
PREPARATION 
For the crust, cut the butter into pieces and place it to a food processor along with the flour, sugar and almond powder. Work with your hands and add the egg until the dough is homogenous. Cover with cling film and leave to rest in the fridge for approx. 1 hour. Butter the tart pan and sprinkle with flour. Shake off the excess flour. Press the dough into the tart pan with your fingers. Make holes in the dough with a fork. Place baking paper on top of the crust and fill it with baking weights, beans or rice to prevent the pastry rising up in the oven. Bake in a preheated oven at 170 ° C for 12-15 minutes, remove the beans and bake for another 10 minutes. Remove from the oven and leave the tart to cool for approx. 1 hour.
EXECUTION 
For the lemon curd, put the lemon juice, yolks, sugar, honey and eggs in a saucepan and cook over low heat, stirring constantly with a whisk, until the mixture reaches 80- 82 °C, for the eggs to get pasteurized. Be careful not to overcook the egg mixture.
When the mixture starts to thicken lower the temperature to a minimum and whisk thoroughly so that the curd won’t curdle up. Continue to stir constantly, until the mixture thickens. Remove from heat and whizz the mixture with a hand blender until smooth and shiny. Add the cold butter in pieces and blend until completely incorporated and smooth. Allow to cool a bit before filling the tart. Place in fridge with cling film in direct contact with the curd and let cool down completely and thicken for approx. 3 hours. Serve with strawberries on top.
