I just have to say…..
this is by far the best pastry I have ever made. I totally reeks of summer! My mouth is salivating just thinking about how wonderful this lemon tart tasted, from its light buttery crust to the magnificent burst of citrus lemon flavor that it packs in your mouth. Seriously it will make you almost pucker while you are eating it. Light and refreshing for those ninety plus summer days and so easy to throw together. I used these sweet little tart dishes I found for a dollar a piece, but next time in order to prepare more quantity in less time I will be using a fluted French tart pan. We absolutely devoured these as soon as they were cooled and ready to consume!
9 fl oz (250 ml) pouring cream
grated zest of two lemons
7 fl oz (200 ml) lemon juice freshly squeezed
8 egg yolks
7 oz (200g) superfine/caster sugar
In a heavy bottom saucepan, add the cream, grated lemon and lemon juice on medium heat and bring to a boiling point. In a separate mixing bowl whisk egg yolks and sugar until combined, set aside. Add cream mixture gradually into the egg mixture, whisking continuously for 30 seconds, until well combined. (You can sieve the mixture if you want, not necessary though and skim the top). Preheat the oven to 195 degrees F. Put the prebaked tart mold onto a baking tray and pour the lemon filling into the base. It may be easiest to fill your tart mold while it is on the baking rack. I put my mold onto a baking sheet, filled it then put it on the baking rack. Whichever you feel most comfortable with. Bake for 40 to 60 minutes, when you shake your tart it should be just slightly wobbly in the center. Remove from the oven and let cool in the refrigerator for an hour. Remove from mold. I lightly dusted mine with powdered sugar, but you can carmelize sugar on top with a cooking torch or add meringue, whichever is your preference. Bonapetit!!
Tart Base ~ Sweet Dough
3 oz (90g) unsalted butter, room temperature
1 3/4 oz (50g) superfine/caster surgar
1 teaspoon pure vanilla extract
2 pinches of table salt
1 large egg
5 1/2 oz (160g) all-purpose/plain four
2/3 oz (20g) ground almonds (I’ve also used ground pecans)
Put butter, sugar, vanilla and salt in a mixing bowl. Using your hands, mix the ingredients together until the mixture becomes a past style consistency. Add the egg, flour and ground almond to the mix, continue mixing until the dough is formed. Wrap the dough in plastic wrap and flatten it out into a disc with a thickness of about 1/2 inch. Put in the refrigerator for a least 30 minutes before using, chilling the dough and helps when you are ready to roll it out with a rolling pin.
Remove the dough from the refrigerator and on a lightly floured work surface roll the dough to a 1/8 inch thickness. Make sure to flour your rolling pin and I floured the top and bottom of the dough before rolling to insure that there would be no sticking.
Cut your dough to size to lineyour mold, flour and butter your mold well and don’t forget to leave enough dough around the edge to mold up onto your french tart pan fluted edges. Once the dough is lined into your tart pan, place baking weights (foil with uncooked popcorn kernels is what I used for baking weights, but anything similar will work). Bake at 345 degrees for approximately 20 minutes. Remove weights after baking. The dough can be stored in the refrigerator for up to three days or frozen for one month.