LEMON BRûLéE TARTS

Lemon Brûlée Tarts image

Looking for a mouth-watering dessert? Then check out these lemon tarts topped with caramelized sugar and candied lemon slices - a delicious treat.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 8

Number Of Ingredients 12

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Ingredients

1/2 cup Gold Medal™ all-purpose flour
1/4 cup butter, softened
2 tablespoons powdered sugar
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
2 tablespoons lemon juice
1 egg
1/4 teaspoon vanilla
1 lemon, cut into 8 thin slices, seeds removed
1 cup granulated sugar
1 cup water
8 tablespoons demerara (raw) sugar

Steps:

Heat oven to 350°F. Spray 8 (4-oz) individual baking dishes (ramekins) with cooking spray; place on 15x10x1-inch pan or on cookie sheet with sides. In medium bowl, beat all crust ingredients with electric mixer on medium speed until mixture resembles fine crumbs. Press 1 tablespoon mixture in bottom and 1/2-inch up sides of each ramekin. Bake 10 minutes.
Meanwhile, in medium bowl, beat all filling ingredients with electric mixer on medium speed until light and fluffy. Over each warm crust, gently spread 1/4 cup filling to edges. Bake 20 minutes or just until filling is set. Remove ramekins to cooling rack; cool 30 minutes.
Meanwhile, make candied lemon slices. In 2-quart saucepan, heat 2 inches water to boiling; place lemon slices in water. Boil 1 minute; immediately remove lemon slices and place in bowl filled with ice water. Let stand 1 minute; drain.
In 8-inch skillet, heat 1 cup granulated sugar and 1 cup water to simmering over medium heat; place lemon slices in single layer on syrup mixture. Simmer (do not boil) about 45 minutes or until white part of peel is translucent. On cookie sheet lined with cooking parchment paper, place lemon slices; let stand 20 minutes or until cool. Cut lemon slices in half.
Sprinkle 1 tablespoon demerara sugar over tops of each tart. Holding kitchen torch 3 to 4 inches from tart, caramelize sugar on each tart by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Immediately top each tart with two candied lemon slice halves.

Nutrition Facts : Calories 470, Carbohydrate 77 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 69 g, TransFat 1/2 g