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Raspberry and Sour Cream Lemon Tart




Source of Recipe


Internet


List of Ingredients




For the Pastry:
1 2/3 cups sifted flour
1/3 cup sugar
zest of 1 lemon
3/4 cup chilled unsalted butter, cut into small pieces
4-5 tablespoons ice milk

For the Raspberry Sour Cream Filling:
7 egg yolks, 6 for the filling, plus 1 more for moisture-proofing the crust
2/3 cup sugar
1 teaspoon vanilla extract
1 cup light (5%) sour cream
2 cups raspberries, rinsed and cleaned



Recipe



For the Pastry:
In a large bowl, combine the flour, sugar and lemon zest. Using a pastry blender or your hands (run them under ice cold water first) cut in the chilled butter until the mixture has the consistency of rolled oats, ensuring that the fat has dispersed evenly. Add 1 tablespoon of water at a time mixing gently with a fork until the dough feels damp and it clumps together. Add enough water so that it becomes workable enough to form into a ball. Wrap in plastic wrap and chill for 30 minutes. Butter an 11-inch × 1-1/8-inch 2-piece metal tart pan with a removable bottom. On a lightly floured work surface, roll out the dough and fit it into the prepared pan. Fold the overhanging dough back into the pan so that the dough along the sides of the pan has a double-thickness. Squeeze any noticeably thicker parts of the sides towards the top of the pan and trim the protruding dough flush with the rim of the pan with a knife or a pair of scissors. Thoroughly prick the bottom and the sides with a fork and chill for 30 minutes in the refrigerator. Preheat the oven to 400º F. Line the pastry with aluminum foil and fill with pie weights or dried beans. Bake until golden around the edges for 15-20 minutes. Remove the weights and foil and bake until the bottom of the pastry is fully baked and golden for 5 minutes longer. Let cool. Note: It is normal for the pastry to puff and shrink down the sides of the pan during baking.

For the Filling:
Reduce the oven temperature to 325º F. In a large bowl whisk together the egg yolks and the sugar until pale and fluffy. Add the vanilla and the sour cream and mix well. To moisture-proof the crust, whisk together 1 large egg yolk and a pinch of salt, then using a pastry brush, lightly coat the bottom and sides of the cooled, baked crust with the egg yolk glaze. Arrange the cleaned raspberries in the cooled, moisture-proofed tart shell. Pour the sour cream mixture evenly over the top. Bake at 325º F until the mixture is firm and just set for 30 minutes. Let cool to room temperature and chill for at least 3-4 hours or as long as overnight. To serve, carefully lift the tart out of the fluted ring onto a serving plate and use a large sharp knife to slice (clean it after each time you cut into the tart).