White Chocolate Coating (Optional, but so delicious!)
Tartine Lemon Cream
1/2cupand 2 tablespoons freshly squeezed lemon juice, approx. two large lemons
1large egg yolk
A pinch of salt
1cupcold unsalted butter, cut into 1-inch cubes
Beat the butter and powdered sugar in the bowl of a stand mixer until creamy.
Beat in the egg yolk and mix until fully combined.
With the mixer on low speed, beat in the salt and flour just until the dough comes together and there is no more visible flour. Careful not to overmix. Remove dough from the bowl and press the dough into the tart pan, making sure it is evenly distributed (watch out for the edges of the tart pan!). Using a fork, prick the bottom of the tart shell to prevent the bottom from puffing up when baking.
Wrap the pan loosely in plastic and chill 30 minutes.
Bake the tart shell at 410F or until the crust is golden brown (approximately 15 minutes). Remove carefully from oven and let rest on a wire rack. Let cool completely before filling with lemon cream.
White Chocolate Coating
Using a double boiler method or carefully with a microwave, melt half a cup of white chocolate. Using a pastry brush, brush a thin coat of white chocolate onto baked and cooled tart shell. Let chocolate cool completely before filling with lemon cream.
Tartine Lemon Cream
Create a double boiler with a heavy-bottomed saucepan and glass bowl. Place over medium heat, and bring the water to a simmer. Make sure the bottom of the bowl does not touch the water.
Combine lemon juice, three large eggs plus an egg yolk, sugar, and a pinch of salt in a glass bowl. Whisk until the mixture becomes very thick. Be sure to never let the egg yolks and sugar sit together for more than a moment without whisking. We do not want sweet scrambled eggs!
After 10 - 12 minutes, remove the bowl from over the water and let cool on a wire rack for 15 - 20 minutes
Using a blender, blend a cup of unsalted butter a few cubes at a time into the lemon curd. Blend well after each addition of butter and make sure the cubes are fully incorporated before adding the next few pieces. The cream will start to turn pale yellow and have a nice creamy and viscous (I love that word!) consistency.
Once the butter has been fully incorporated, cover the surface of the lemon cream with a layer of plastic wrap and refrigerate for 1 - 2 hours before serving.
To assemble, transfer lemon cream into baked pie shell. Decorate with berries.