Lemon Curd, Buffalo Mozarella and Toasted Sesame Seeds Tart

If have ready made frozen puff pastry and lemon curd:
- Prep and cooking time: 30 minutes
If have ready made frozen puff pastry but making lemon curd from scratch:
- Prep and cooking time: 1 hour.

Serves 6
2 pieces ready made puff pastry ( I used Pampas).
120g fresh/buffalo mozarella - sliced thin (about 5 mm thick)
About 20g toasted sesame (small handful)
+ Lemon Curd ingredients
Juice of 2 Myer lemons (about 100ml)
90g butter - diced
80g sugar
3 L eggs (or 2 yolks plus 1 XL egg).

Preheat oven 180 deg.

1. Melt butter and sugar on medium heat on a small pot, add lemon juice, stir.
2. Remove pot from heat (for about 1 minute). Otherwise, eggs will scramble a bit as it hits super hot liquid.
3. Meanwhile keep heat on, place trivet. (Trivet makes it easier, less likely for egg to scramble. If you dont have a trivet, never mind, just stir more continuosly!)
4. Place pot on trivet and start adding egg one by one, continuosly stirring and whisking until egg is well combined into the mixture.
5. Continue stirring and whisking until thickens to curd consistency (this should take about 30-40 minutes). It is okay to take your eyes off the pot and stop whisking now and then to attend to other tasks, but do not leave unstirred/unwhisked for more than 1 minute at a time.  Set aside when cooked.
6. While lemon curd is cooking, take pastry out of freezer to thaw. Usually takes about 10-15 minutes in winter, or 5 minutes in summer. Once pastry becomes soft and pliable it is ready. Arrange pastry to fully cover tart tin (25cm).
7. Poke holes evenly on pastry and blind bake. Follow instructions on pastry pack for blind baking. (10 minutes is about enough).
8. When baked pastry is cooled, spread lemon curd evenly onto pastry.
9. Arranged the mozarella pieces, on top of the lemon curd.
10. Sprinkle toasted sesame seed all over mozarella cheese.
11. Bake in oven for 5-7 minutes until cheese has melted.
12. Remove from oven, sprinkle pinchful of cinnamon powder all over tart.

Serve warm.

Note: Fresh Vanilla beans or cinnamon powder can be added onto lemon curd for a more fragrant curd.

Bon Appetite!