Lemon Brûlée Tart

Hello, dearest followers. It’s been a while. Been busy, would tell you more but it’s work and frankly i want you to read my blog not sleep through it.

The recipe for today is lemon brulee tart – because who doesn’t love lemon tart, creme brulee.

Serves 8
Lemon Brûlée Tart with Shortbread Crust is a stunningly delicious little dessert. Sweet, but not too much. Light with citrusy lemon. Buttery shortbread crust. All topped off with a crispy caramel Brûléed sugar top. I would say heaven on a plate but it doesn’t stay long enough to be on the plate.
Shortbread Crust
  1. 1 ½ cups all-purpose flour
  2. 1 cup powdered sugar
  3. ½ teaspoon salt
  4. 1 ½ sticks cold butter, cut in pieces
Meyer Lemon Filling
  1. ½ cup heavy cream
  2. 2/3 cup plus 1 tablespoon sugar, divided use
  3. 1 teaspoon finely grated Meyer lemon zest
  4. ½ cup fresh Meyer lemon juice
  5. ½ teaspoon lemon extract, optional
  6. 4 large egg yolks
  7. 1 whole large egg
Instructions
  1. Spray a 9-inch tart pan cooking spray. Line a cookie sheet with parchment paper
  2. Place all crust ingredients in the bowl of a food processor. Pulse until dough starts to form clumps, about 30 seconds to a minute. Dough will be quite loose and dry at first, just continue pulsing until clumps form. Gather dough, and place in pan.
  3. Press the dough with your fingers, evenly to the bottom and about 1 inch up the sides of the pan. Lightly prick bottom of the pie shell all over with a fork. Cover pie shell with plastic wrap, and let rest in refrigerator for 1 hour.
  4. Put oven rack in middle position, and preheat oven to 425˚ F. Place pie shell on prepared cookie sheet, and bake for 10-12 minutes or until light golden brown. Remove pie shell and cookie sheet from oven and reduce oven temperature to 300° F.
While pie shell bakes, prepare filling
  1. Whisk together cream, 2/3 cup sugar, zest, juice, extract, yolks, and whole egg until combined.
  2. Place tart shell (while still in the pan) and cookie sheet on the oven rack with the rack extended, and carefully pour filling into pie shell, then carefully slide rack into oven. Bake tart at 300° F until custard is set but still wiggles in center when gently shaken, 25 to 35 minutes (tart will continue to cook as it cools on the counter). Remove tart from cookie sheet, and cool in pan on a cooling rack 30 minutes, then remove ring, and cool tart to room temperature, about 1 ¼ hours.
  3. Before serving, sprinkle remaining tablespoon of sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Store tart in an airtight container in the fridge.
Notes
  1. Tart, without Brûléed top, can be baked then refrigerated in an airtight container, 1 day ahead. Very gently blot any moisture from surface of tart with paper towels before sprinkling with sugar and caramelizing top.

YUM!

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