Indulge in the perfect combination of tangy lemon and creamy custard with this lemon crème brûlée tart. This dessert combines the elegance of French cuisine with a citrusy twist, making it a delightful treat for any occasion. Follow this step-by-step guide to create a tart that will impress your guests and satisfy your sweet cravings.
Lemon Crème Brûlée Tart Ingredients
The Tart Shell :
- 1 ½ cups (190g) all-purpose flour
- ½ cup (115g) unsalted butter, chilled and cubed
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 2 tablespoons ice water
The lemon custard filling :
- 4 large egg yolks
- ½ cup (100g) granulated sugar
- 1 tablespoon finely grated lemon zest
- ½ cup (120ml) fresh lemon juice
- 1 cup (240ml) heavy cream
- ½ teaspoon vanilla extract
The Lemon Crème Brûlée Tart Topping :
- 3 tablespoons granulated sugar
Preparation and Cooking Times Lemon Crème Brûlée Tart
Preparation Time : 30 minutes
Cooking Time : 45 minutes
Chilling Time : 2 hours
Total Time : Approximately 3 hours and 15 minutes
Step-by-Step Instructions
How to Make the Perfect Lemon Crème Brûlée Tart
Preparing the Tart Shell
- In a large mixing bowl, whisk together the flour and sugar.
- Add the chilled butter cubes and use a pastry blender or your fingers to mix until the texture resembles coarse crumbs.
- Whisk the egg yolk with ice water and drizzle over the flour mixture. Mix gently until the dough comes together.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom.
- Press the dough into the pan, trim any excess, and prick the base with a fork. Chill for another 15 minutes.
- Preheat your oven to 350°F (180°C). Line the tart shell with parchment paper and fill it with baking weights or rice.
- Bake for 15 minutes, remove weights, and bake for an additional 10 minutes until golden brown. Let it cool completely.
Making the Lemon Custard Filling
- Preheat your oven to 300°F (150°C).
- In a medium saucepan, heat heavy cream over medium heat until just below boiling. Remove from heat and set aside.
- In a mixing bowl, whisk together egg yolks, sugar, lemon zest, and vanilla extract until smooth.
- Gradually pour in the warm cream while whisking continuously to temper the eggs.
- Stir in fresh lemon juice until fully combined.
- Strain the mixture through a fine mesh sieve to remove any lumps or zest.
Assembling and Baking
- Pour the lemon custard filling into the cooled tart shell.
- Place the tart on a baking sheet and bake for 30–35 minutes or until the custard is set but slightly wobbly in the center.
- Remove from oven and let cool to room temperature before refrigerating for at least two hours.
Creating the Brûlée Topping
- Just before serving, sprinkle an even layer of granulated sugar over the surface of the tart.
- Use a kitchen torch to caramelize the sugar until golden brown and crisp.
- Allow the topping to cool for a minute before slicing and serving.
Tips for Success Lemon Crème Brûlée Tart
Perfecting Your Tart Shell
- Use cold butter to achieve a flaky texture.
- Avoid overworking the dough to prevent it from becoming tough.
Achieving Silky Custard
- Tempering is key ! Gradually add warm cream to avoid curdling the eggs.
- Straining ensures a smooth texture by removing any cooked egg bits or zest.
Mastering Caramelization
- Use finely granulated sugar for even caramelization.
- Move your kitchen torch in circular motions to avoid burning one spot.
If you’re a fan of citrus desserts and crave the perfect blend of tangy lemon and caramelized sweetness, you must check this out.
FAQs About Lemon Crème Brûlée Tart
Can I use store-bought pastry for this recipe ?
Yes, store-bought shortcrust pastry can be used as a time-saving alternative. However, homemade pastry offers better flavor and texture.
What if I don’t have a kitchen torch ?
You can use your oven’s broiler as an alternative. Place the tart under high heat for about 1–2 minutes until the sugar caramelizes.
How long can I store this tart ?
The tart can be stored in an airtight container in the refrigerator for up to three days. Add the brûlée topping just before serving for optimal crispness.
Can I substitute lemon with other citrus fruits ?
Absolutely ! Lime or orange can be used as substitutes, but adjust sugar levels to balance sweetness.
Why You’ll Love This Lemon Crème Brûlée Tart
This dessert combines buttery pastry, tangy lemon custard, and a crackly caramelized topping that’s sure to impress any crowd. Whether you’re hosting a dinner party or treating yourself, this tart is guaranteed to be a showstopper !
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