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Easter: Lemon Sour Cream Tart

Source of Recipe


Woman's Day (April 17, 2007)



List of Ingredients



• -- Crust --
  
• 1½ cups all-purpose flour
  
• 1 stick (½ cup) cold butter, cut in pieces
  
• 1/3 cup sugar
  
• Yolk from 1 large egg
  
• 1 tsp vanilla extract
  
• .
  
• -- Filling --
  
• 2/3 cup sugar
  
• 3 Tbsp cornstarch
  
• 1 cup milk
  
• Yolks from 3 large eggs
  
• 1 Tbsp grated lemon zest
  
• ¼ cup lemon juice
  
• ½ stick (¼ cup) butter
  
• 1 cup reduced-fat sour cream
  
• .
  
• -- Garnish --
  
• Sugared Pistachios (recipe follows), fresh lemon or bay leaves
  






Instructions



1. Heat oven to 350° F. You'll need an 11- x 8-inch rectangular or 11-inch round tart pan with removable sides.
   
   
2. Pulse flour and butter in food processor to make fine crumbs. Add sugar, yolk and vanilla. Pulse to combine. Press crumbs evenly on bottom and up sides of tart pan. Bake 15 to 18 minutes until golden. Remove pan to wire rack; cool completely before filling.
   
   
3. Mix sugar and cornstarch in a medium saucepan. Whisk in milk, then yolks until smooth. Add lemon zest, lemon juice and butter. Gently stir over medium heat 5 to 8 minutes until thick; do not boil. Remove from heat; cool to room temperature. Stir in sour cream; spoon into crust. Cover loosely; chill at least 2 hours.
   
   To serve: Remove tart pan sides and garnish.
   
   Serves 16
   
   ............
   
   SUGARED PISTACHIOS
   
   Heat oven to 350° F. You'll need a rimmed baking sheet lined with nonstick foil. Slightly whisk an egg white in a small cup. Remove 1 tablespoon egg white to small bowl; whisk until frothy. Add 1 cup shelled pistachios to bowl; toss until evenly coated. Stir in 1/4 cup sugar to coat. Spread on prepared baking sheet. Bake 8 minutes, or until dry and toasted. Cool; break apart.