Refreshing lemon curd atop a crispy tart crust.
A cake shop I frequent often has a lemon tart with a crème brûlée-like surface. To achieve that, you'd need a flame touch but since I dont have it, I came up with this simplified version.
I wanted to add a dollop of cream into the tarts, so I rolled out the tart dough to 2 mm thick. Because the crust is thinner and delicate, you may want to brush on a beaten egg to harden the custard.
Enjoy Japanese food around the world.