CARAMELIZED LEMON TART
A Swedish dessert found on epicurious. The top of this tart can be caramelized brulee style or simply sprinkled with powdered sugar. Prep time does not include 3 hours chilling prior to serving.
Provided by pattikay in L.A.
Categories Dessert
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- for crust: Combine flour, sugar and salt in processor.
- Add butter; cut in using on/off turns until mixture forms coarse crumbs.
- Mix yolk and ice water in small bowl.
- Add to crumb mixture; process until dough begins to clump together.
- Press over bottom and up sides of 9-inch tart pan with removable bottom.
- Trim edges.
- Pierce crust all over with fork.
- Chill 30 minutes.
- Preheat oven to 350°F
- Line crust with foil.
- Fill with dried beans or pie weights.
- Bake until crust is set, about 20 minutes.
- Remove foil and beans.
- Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer.
- Transfer crust to rack.
- Maintain oven temperature.
- for filling: Whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl.
- Scrape in seeds from vanilla bean; whisk to blend well.
- Pour filling into tart shell.
- Bake tart until filling is set, about 40 minutes.
- Transfer tart to rack and cool.
- Refrigerate until cold, at least 3 hours or overnight.
- Preheat broiler.
- Sift powdered sugar over tart.
- Broil until caramelized, watching closely, about 1 minute.
- Refrigerate tart 15 minutes.
- Remove tart pan sides.
- Transfer tart to platter.
Nutrition Facts : Calories 534.8, Fat 27.4, SaturatedFat 15.9, Cholesterol 244.3, Sodium 157.4, Carbohydrate 66.5, Fiber 0.7, Sugar 46.7, Protein 7.8
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