Umm, hello Spring!!
This tart screams Spring, and I am happy to indulge.
I had friends visiting me this week, and I decided to make a lemon tart for them - and it turned out delicious! I followed the recipe here, and it's great! You can definitely go to the original, or scroll down for my breakdown. :) Here's a quick tip: read instructions to the end before you get started, so you don't miss anything.
What you'll need:
- standing mixer
- tart or pie pan
- metal pot
- metal bowl that is wider than the pot
- 8 tbs unsalted butter at room temperature (plus a little extra for the pan)
- 1/3 cup powdered sugar
- 1 large egg yolk
- 1/2 tsp salt
- 1 1/4 cup all-purpose flour
1. Beat the butter and powdered sugar together in mixer until creamy.
2. Beat in egg yolk until fully combined.
3. Turn the mixer on to a low speed, and beat in flour and salt just until the dough comes together, and no flour is visible. Be careful not to overmix.
4. Butter your pan.
5. Press the dough into the pan, making sure it is evenly distributed. Using a fork, prick the bottom of the tart.
6. Wrap loosely in plastic wrap, and chill for 30 minutes.
7. Preheat oven to 410 F / 210 C.
8. Bake tart for 15 minutes. Allow to cool completely before filling with anything else.
Using a double boiler method, melt down a bar of white chocolate, and poor on the bottom of the tart once it has cooled fully. Recover with plastic, and chill in fridge until chocolate becomes firm.
*I found this made it really hard to cut into and eat, so I think next time I'll drizzle it on top.
Lemon Cream Filling
- 1/2 cup and 2 tbs lemon juice (for me it was 3 1/2 lemons)
- 3 large eggs
- 1 egg yolk
- 3/4 cup granulated sugar
- pinch of salt
- 1 cup cold, unsalted butter, cut into 1 inch cubes
(Optional: fresh strawberries and lemon zest.)
1. Create a double boiler. If you're not sure how to do that, here is a tutorial on youtube.
2. Combine lemon juice, eggs, yolk, sugar and salt in the bowl of your double boiler. Whisk continuously for 10-12 minutes, until very thick.
3. Allow to cool for 20 minutes.
4. Pour mixture in blender, then add a couple cubes of butter at a time, and fully incorporate. Make sure that the butter is fully incorporated before adding any more.
5. Cover with plastic wrap and allow to chill for 1-2 hours. (Or overnight - if you do, use a whisk to "fluff it up" before pouring it in the tart shell.)
6. Pour lemon cream into tart, top with fresh strawberries, some lemon zest, and you're good to go!
Store covered in the fridge for 2 days.
I've always been nervous about using a double boiler method, but it really wasn't that hard, and the result was GORGEOUS!!
What's your favorite "ode to Spring" dessert?