Description
Lemon crème brulee tart recipe from christopher mangless, the traveling chef. This is such a great sweet dessert. Plus, you get to use a torch. How cool is that?
Ingredients
- All-purpose Flour
- Powdered Sugar
- Salt
- Unsalted Butter
- Heavy Cream
- Egg White
- Sugar
- Egg Yolks
- Eggs
- Lemon Juice
- Lemon Zest
Instructions
- Crust method:
- Combine flour, sugar, and salt in processor, blend for 10 seconds
- Pulse in butter until combined
- Pulse while adding the heavy cream 1 teaspoon at a time, until moist dough clumps form
- Remove dough from processor and form into a flatten disk
- Wrap and chill for 1 hour
- Preheat oven to 350f roll out dough on a floured surface to fit a 12-inch tart pan
- Press dough to fit pan using excess dough for the sides
- Poke crust with fork to keep crust from rising
- Bake crust until golden brown, approximately 16 minutes
- Remove crust from oven and brush the inside immediately with egg white
- Reserve
- Filling method:
- Whisk cup sugar, cream, yolks, and eggs in bowl to blend well
- Mix in lemon juice and lemon zest
- Pour filling into warm crust
- Bake until filling is set in center, approximately 20 minutes
- Remove from oven and cool completely
- Cover edge of crust with foil to prevent from burning
- Sprinkle remaining sugar on top of tart
- Using a brulee torch, melt sugar until caramelized
- Allow topping to crisp before serving
- Serve with fresh berries and crme fraiche, if desired