Carmelized Lemon Tart Recipe

Executive Chef/Owner Christophe Ithurritze
About: Chef Christophe Ithurritze brings years of pastry experience to Marche Bacchus, where he serves up enticing desserts like this lemon tart. Be sure to use the freshest ingredients when preparing this soothing and refreshing dessert perfect for any occasion or meal.

Recipe Info

Restaurant: Marche Bacchus | Las Vegas

Servings: 6
Prep Time: 1 hour(s) 15 minutes
Cuisine: French
Meal Type: Other
Main Ingredient: eggs
Dish Type: Dessert
Cooking Method: Bake
Season/Occasion: Any Occasion
Dificulty: Moderate
Vegetarian: Yes

Directions

Sugar Dough

Combine powdered sugar and flour in an electric mixer using a paddle attachment. Add butter and mix (second gear) until butter dissolves.

Add eggs one at a time and mix at slow speed until dough pulls itself from sides of bowl.

Turn dough onto clean surface and knead by hand until smooth.

 

Lemon Curd

Fit a medium-sized, heat-proof mixing bowl over a similar sized pot to make a double boiler. Make sure bowl fits properly with several inches between bowl and bottom of pot.

Remove bowl and bring about an inch of water to a simmer in pot. Meanwile, off the heat, in the same mixing bowl, whisk the whole eggs, egg yolks, sugar, lemon juice, and lemon zest until well combined.

Place bowl over the double boiler, making sure bowl does not touch water. Cook the lemon curd until it thickens, stirring every few minutes to prevent the curd from burning on the sides. Add in the butter and allow to dissolve. If necessary pass through a fine strainer.

Remove from heat and chill. Set aside until ready to fill tart shells.

Caramelized Lemon Tart

Allow the sugar dough to chill completely, about 1 hour in the refrigerator.
Cover clean surface with a thin layer of flour, to prevent sticking. Turn dough onto floured surface and use a rolling pin to roll down dough to about 1/4 inch thick. Add flour to working station as needed, to ensure dough does not stick to surface.
Using a 3- to 4- inch diameter nonstick mold as your guide, cut out individual 5- to 6-inch rounds in sugar dough, so that dough rounds are an inch larger than the mold all around. This will allow you to press dough down inside the mold and still allow dough to reach the edge.
Press dough into molds and bake at 350 in a pre-heated oven for about 12 to 15 minutes.
Allow the sugar dough to cool completely before unmolding. When cool, remove from mold and fill with cooled lemon custard. Served chilled or at room temperature.

Caramelized Lemon Tart Note:

Yields 6 individual tarts

Ingredients

12 oz. powdered sugar 6 eggs 1 recipe sugar dough (below) 1/4 to 3/4 C. flour, as needed 1 1/2 lb. all purpose flour 6 egg yolks 1 recipe lemon curd (below) 8 oz. sugar 1 lb. unsalted butter, cubed and chilled 1 C. fresh lemon juice 3 eggs 1 lemon, zest of 5 1/2 oz. unsalted butter

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