I have a recipe for lemon curd that I love (from Cook's Illustrated) that I would like to use as a filling for a Lemon Curd Tart (I'll need to triple the recipe to yield the correct amount to fill my tart pan).
Investigating various Lemon Curd Tart recipes on the internet, I've discovered some recipes have you pour the blended but uncooked lemon curd ingredients directly into the baked tart shell, and cook the curd in the oven.
Other recipes require the curd be cooked on the stovetop until it thickens and coats a spoon, then pour it into the baked tart shell and cook an additional 15 or so minutes in the oven.
A third option I've seen is to cook the curd on the stovetop until it thickens and coats a spoon, then pour into the baked tart shell and refrigerate (no further cooking of the curd).
How can I know which method will work best if I use the CI recipe I like for the curd?
Obviously I want the tart slices to hold their shape once cut, but I know that overcooking curd results in a pasty taste and grainy texture.
The CI recipe requires the curd be cooked on the stovetop to 170° and a spatula drawn through the curd makes a trail on the bottom of the saucepan which quickly disappears.