Guy Fieri's Super Tarts | Guy's Big Bite | Food Network

Guy Fieri bakes up sweet and simple tarts filled with Meyer lemon curd and fresh berries!
Subscribe to #discoveryplus to stream more of #GuysBigBite: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3zFEuXh
Subscribe to Food Network ▶ http://foodtv.com/YouTube

We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Super Tarts
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 2 hr 50 min
Prep: 20 min
Inactive: 2 hr
Cook: 30 min
Yield: 8 small tarts or 1 large tart

Ingredients

Tart Shells:

1 cup unsalted butter, room temperature
1/3 cup sugar
2 large egg yolks
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
2 to 3 tablespoons cold water

Lemon Curd:

3 large eggs
12 tablespoons unsalted butter
1 tablespoon Meyer lemon zest
3/4 cup Meyer lemon juice, freshly squeezed
3/4 cup sugar

Assembly:

1/2 cup whipped cream, optional
1/2 pint blueberries
8 to 10 strawberries, sliced
1/2 pint blackberries

Directions

Special equipment: 8 small or 1 large tart pan.

In a stand mixer, fitted with the dough blade, add the butter and sugar and mix until light and fluffy, about 6 minutes. Add in the yolks, 1 at a time, then add the vanilla and combine well. Remove the bowl from the mixer and gently fold in the flour. Stir in the cold water, 1 tablespoon at a time, until the dough just comes together. Wrap in plastic wrap and refrigerate for 1 hour.

Lemon Curd: In a double boiler over medium-high heat, add all of the custard ingredients and whisk constantly until the mixture thickens and reaches 160 degrees F on an instant-read thermometer. Remove from heat and strain through a fine mesh strainer into a bowl. Cover the bowl, pressing plastic wrap onto the top of the custard and refrigerate until cool, about 1 hour.

Preheat the oven to 325 degrees F.

Remove the dough from the refrigerator and let it rest for 15 minutes (less if it is a hot day). Roll out on a silicone mat to 1/8 to 1/4-inch thick. Cut and press into the tart pans. Chefs Note: You can cut shapes out of the scraps to decorate or nibble on. Just brush the shapes with egg wash, sprinkle with a little tubinado sugar and bake until golden, about 10 minutes.

Prick the bottom of the tarts with a fork and refrigerate for 15 minutes.

Put the tarts on a baking sheet and bake until golden brown, about 15 to 20 minutes. Cool before filling.

If using, whip the heavy whipping cream in a large bowl until stiff peaks form.

Fill the shells with about 3 tablespoons of the curd and arrange fruit as desired on top. Garnish with a small dollop of the whipped cream and serve immediately. Can be made 20 to 30 minutes in advance and kept in refrigerator.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#GuyFieri #GuysBigBite #FoodNetwork #SuperTarts

Guy Fieri's Super Tarts ​| Guy's Big Bite | Food Network
https://www.youtube.com/watch?v=K2WFOOp5O1A