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Tangy Lemon Custard Tart

Source of Recipe

California Culinary Academy


List of Ingredients

1 2/3 cups whole wheat pastry flour
2 tablespoons date sugar
4 tablespoons unsalted butter, chilled
1 egg white
1 tablespoon apple cider vinegar
4 tablespoons ice water
grated rind of 1 small lemon
juice of 2 medium lemons
1/2 cup honey, or to taste
2 eggs


Recipe

Preheat oven to 450ºF. Ina large mixing bowl, combine flour and date sugar. Make a well in the center of the dry ingredients and grate in butter or stir in oil. With fingers or a pastry mixer, combine butter and flour mixture until it is the texture of cornmeal. Do not overmix. Add egg whtie, viengar and enough ice water to form a ball of dough. Wrap in plastic wrap and refrigerate for 10 minutes.

In a blender or food processor, combine lemon rind, juice, honey and eggs, and puree until smooth. Lightly flour a counter or breadboard. Roll ball of dough into a 14 inch circle and press into a 9" tart pan (preferably with fluted edges). Pour in lemon filling. Bake for 10 minutes, then lower heat to 350ºF and bake until firm and lightly browned, about 30 minutes more. Makes one 9" tart.