French Fruit Curd

By Julien Picamil at Saveurs in Dartsmouth

100 g whole eggs

90 g castor sugar
70 g fruit puree (10% Sugar)
10 g lemon juice
2.5 g gelatine (half sheet)
150 chilled butter

Whisk the eggs and sugar and then add the fruit puree and lemon juice.
Cook bain marie until it's thick and creamy.
Meanwhile put the gelatine in cold water to soften and then add it to the hot curd.
Cool down to 45 and then add the butter to let it melt gently.
At the end use an immersion blender to homogenize.

Lemon Curd for Tart

By Julien Picamil at Saveurs in Dartsmouth

125 g butter
150 g lemon juice
zest from 1 lemon
250 g sugar
2 eggs

Melt butter and then add sugar. Once fully melted add
the eggs one at a time mixing well and then add the lemon juice and the zest
Put it back on the stove and bring to a boil, stirring constantly. Let boil for 1 minute.