Lemon Creme Brulee Tart
Source of Recipe
Ruth Cousins
List of Ingredients
Crust
1 c all purpose flour
1/4 c powdered sugar
pinch of salt
6 T chilled unsalted butter cut into 1/2 inch cubes
4 t or more chilled whipping cream
1 egg white beaten to blend (for crust during baking)
Filling 3/4 c sugar plus 2 T sugar for top later
3/4 c whipping cream
4 large egg yolks
2 large eggs
1/2 c fresh lemon juice
1 T packed finely grated lemon zest
Recipe
For crust: combine flour, sugar and salt in processor. Blend for 5 seconds. Pulse on/ off adding butter and then cream. It should be forming moist clumps. You may have to add a little more cream. Form into a ball and flatten into a disk. Wrap and chill at least 2 hours.
Preheat oven to 350. Roll out dough and place in 9" tart pan making a double thickness on sides of tart pan. Bake until golden about 18 minutes. Twice during the baking, brush the inside of crust with the egg white but make sure the oven remains at 350.
Combine sugar, cream and eggs. Then add lemon juice and zest. Pour into warm crust and bake until the sides puff slightly and the center is set. This takes about 30 minutes.
Cool about an hour. Sprinkle 2T granulated sugar on top. Place under broiler and rotate tart about 2 minutes to melt the sugar. Cover the edge of the tart so it will not darken.
Cool completely and serve.
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