Lemon tart "Tarte au Citron"

Votes: 1

Time:
Complexity: average
Servings: 8-10

This delightful French lemon tart is so light, summery, and delicate. Its vibrant flavor and aroma simply fill you with positivity and energy. To prepare the tart, first bake the crust, then make the lemon curd—a lemon-flavored custard so similar to pudding that it's perfect for the tart filling. Pour the filling over the crust and refrigerate. A wonderful dessert that brings a pleasant freshness in the summer and a summery vibe in the winter.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

0.5 cup (115 g) + 2 tbsp (30 g) butter, room temperature
0.5 cup + 2 tablespoons sifted powdered sugar
1 hard-boiled egg yolk
1 yolk of a large raw egg
0.5 tsp vanilla extract
1 and 3/4 tbsp. flour for baking and cakes, sifted
1/4 teaspoon salt

Lemon curd filling

3 whole eggs
3 egg yolks
3/4 cup sugar
1 tbsp lemon zest
2/3 cup freshly squeezed lemon juice
2/3 cup (160 g) butter, cut into pieces
0.5 cups of heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, powdered sugar, eggs, vanilla extract, confectionery flour, sugar, lemon zest, lemon juice, sour cream

Cooking the dish according to the recipe:

Dough

Beat butter with powdered sugar until smooth.
Strain the boiled yolk through a sieve and stir in the raw yolk and vanilla. Add the yolks to the butter mixture and stir.

Add the flour and salt to the butter mixture and stir. Form the dough into a disk (the dough will be very soft), wrap in plastic wrap, and refrigerate for about 2 hours.
On a lightly floured work surface, knead the dough slightly to soften it, and roll it out into a 12-inch (30 cm) circle about 0.5 cm (0.5 cm) thick. Carefully lift it out and transfer it to a 9-inch (22 cm) fluted springform tart pan. Press the dough into the bottom and sides of the pan, trimming any excess. Refrigerate the pan for 30 minutes.
Preheat the oven to 160°C (325°F). Place the tart pan on a baking sheet and prick the bottom of the pastry with a fork. Bake for about 20 minutes, until the edges begin to brown. Cool the cake to room temperature.
Lemon curd filling

In a metal bowl, whisk the eggs, yolks, sugar, lemon zest, and lemon juice and set it over a saucepan of simmering water. After about a minute, add the butter and continue whisking until the cream thickens, about 5 minutes. Remove the cream from the heat, strain, and stir in the sour cream. Pour the warm cream over the cooled tart crust and refrigerate, uncovered, until the cream is set, about 2 hours.

Author of the recipe - Anna Olson is a pastry chef and television host.

Categories:

recipe / Desserts / Sweet pies, tarts and casseroles / European cuisine / French cuisine

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