Best Lemon Ginger Tart Recipes
LEMON-GINGER TART
Somewhere between a lemon bar and a lemon pie lies this ultra tangy tart. "Tart" makes it sound difficult, but it's easier than you think: The rich filling requires zero cooking, and the crust is a simple shortbread that you just press into place. The already vibrant yellow filling gets an assist from a bit of ground turmeric. It's an ingredient that you won't taste as much as you'll see, but it just so happens to pair perfectly with the freshly grated ginger. It's an extra step, but don't skip straining the filling. It will get rid of any lumps that the whisk couldn't tackle and will prevent those unsightly air bubbles that can rise to the top after baking. The lemon slices, while optional, are not frivolous: They add a bit of texture and welcome bitterness to the tart.
Provided by Alison Roman
Categories pies and tarts, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Heat the oven to 350 degrees.
- Whisk together flour, sugar and salt in a medium bowl. Drizzle in melted butter and, using a spatula, mix until it's well combined (it'll have a sort of Play-Doh texture). Press this into the bottom and up the sides of a 9-inch tart pan (or you can use a 9-inch springform pan, going about an inch up the sides), using a measuring cup to flatten and make sure it's all even.
- Bake the tart shell until it's a pale golden brown on the edges and baked through on the bottom (it will lose that greasy shine), 15 to 20 minutes.
- Make the filling and assemble: In a medium bowl, whisk together lemon juice, sugar, egg yolks, egg, flour, ginger, turmeric and salt. Make sure no lumps remain, but be careful not to overmix. Pass the mixture through a fine mesh strainer to make sure no bits of flour or egg are left behind. Add lemon slices, if using, and stir to coat. Set the lemon slices aside.
- Transfer filling to the crust (depending on the depth of your pan, you may have a few tablespoons left over). Lay reserved lemon slices across the top. Bake until the edges are set and the center no longer jiggles, but does not look dry, 15 to 20 minutes. Let cool completely before slicing.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 320 milligrams, Sugar 42 grams, TransFat 1 gram
FAUX TART WITH INSTANT LEMON GINGER CUSTARD
Provided by Joe Yonan
Categories Milk/Cream Berry Ginger Dessert Spring Summer Lemon Juice
Number Of Ingredients 7
Steps:
- Sprinkle the crumbled cookie into the bottom of a large ramekin, small glass jar, or small shallow bowl. Drizzle the crumbs with honey, then use a fork to combine the two and then to lightly pack down the mixture. Transfer to the freezer while you make the custard.
- Grate the ginger, then press the grated ginger through a fine-mesh strainer into a small bowl. You should have about a teaspoon of ginger juice.
- Pour the cream into a small saucepan set over medium heat, stir in the sugar, and bring the mixture to a boil. Let it boil for about 5 minutes, then remove from the heat and stir in the ginger juice and lemon juice. Let the mixture cool in the saucepan for about 20 minutes.
- Pour the warm cream mixture into the ramekin over the crumbs, and refrigerate until the cream has set, at least 30 minutes but possibly longer, depending on the depth of the container and the fat content of the cream. (Or you can make it the day before; cover it with a piece of plastic wrap pressed tightly on the surface of the cream.) The custard will be softly set, like a pudding, not firm like a flan.
- Top with the berries and eat.
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