Lemon Tart with Crème Fraiche
User Reviews
4.9
Lemon Tart with Crème Fraiche
Description
This tart involves preparing a classic sweet pastry dough by rubbing butter into flour, then adding icing sugar and egg yolks. The dough rests chilled before being rolled out and used to line a tart ring. After blind baking with baking beans to set the crust, the surface is sealed with egg yolk and baked briefly again to ensure a finished crisp base.
The lemon filling is made from whole eggs, caster sugar, butter, and both lemon leaves and zest, indicating an infusion of gentle lemon aroma before straining. The inclusion of multiple eggs and butter will produce a rich, velvety custard that balances acidity and sweetness when baked into the tart shell.
This tart is well suited as a refined dessert showcasing fresh lemon flavor with a crisp sweet crust. The recipe notes that the pastry quantity is enough for two tarts, which is practical for scaling or sharing. The use of lemon leaves for infusion adds a subtle herbal note to the citrus profile.
Ingredients
Sweet pastry:
- 500 grams flour
- 300 grams butter unsalted
- 200 grams icing sugar
- 4 egg yolk
Lemon filling:
- 8 egg
- 500 grams caster sugar
- 140 grams butter unsalted
- 10 lemon leafy
- 6 lemon zest
Instructions
Pastry:
- Note: The pastry component of this recipe makes enough for 2 tarts.
- Rub the butter and flour together until you have fine breadcrumbs.
- Mix the egg yolks with the icing sugar and then add to the flour and butter.
- Mix and bring together but do not overwork.
- Rest for one hour in the fridge.
- Grease and lightly flour a 28cm x 2.5cm (11" diameter x 1" deep) plain flan ring and place on a rubberised mat or silicone paper, ensure you have a heavy flat baking tray to cook the tart on.
- Roll out the pastry to a thickness of 3mm (0.11 inch) and then line the mould carefully pushing the pastry into the corners.
- Line the tart with parchment paper or heavy duty cling film before filling with baking beans.
- Chill for at least one hour.
- Once rested bake at 180˚ C/ 356° F or until golden, remove the beans and return to the oven for the base to finish cooking.
- Seal the pastry by brushing with egg yolk, place back in the oven to cook the egg.
Filling:
- Gently heat the lemon juice with the sugar and zest, whisk onto the eggs and add the melted butter.
- Mix well and then strain through a muslin cloth.
- Carefully pour into the pastry case and then bake at 140˚C/284° F until set.
- Allow to cool.
To serve:
- Slice the tart into 8 and then dust with icing sugar.
- Caramelize using a blowtorch and serve with a quenelle of crème fraiche.
Notes
- The pastry recipe yields enough dough for two 28 cm tarts, allowing for multiple batches or larger servings.
User Reviews
Overall Rating
4.9
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