Lemon Tart – Tarte Au Citron

 

I should go to a Lemon Tart Rehab, if there is such place. Why? Because that is what I was told. By who? My classmates. Yes, I love this tart. It is tangy. The dough is not heavy. It is a very well-balanced dessert. I can’t get enough of it. This tart was made every single day at my class and I made sure I had a piece every time.

This recipe is from The French Culinary Institute, except that I modified it just a little. The original recipe calls for more than what you need for the filling and I don’t like to waste.

The dough for this tart is very delicate. Maybe, by far, the most delicate dough I have worked with. It is called Pâte Sablée. The key is to work it as fast as possible.

 

Pre-heat your oven at 350° F.

 

For The Pâte Sablée

Cut the butter into small cubes. Place them in a bowl.

 

Add the sifted confectioners’ sugar all at once along with a pinch of salt. With the help of a wooden spoon, mix together.

 

Add the egg yolks. This time mix with a spatula.

 

Once combined, it will be a very sticky mixture.

 

Add the sifted flour all at once.

 

Mix well, then work the dough with your hands until you can form a giant ball with it, then flatten it. Wrap it with plastic wrap and place it in the refrigerator until it is very firm.

 

For The Filling

Break the eggs into a bowl.

 

Add the sugar.

 

Whisk lightly just until the mixture is smooth and well blended.

 

Pour the cream in to the mixture. Whisk lightly. Then add the lemon juice and whisk again until the filling is well blended.

 

Cover with plastic wrap and place it in the fridge.

 

Butter a tart pan that has a removable bottom.

Roll out the dough to a thickness of about 3/10 of a centimeter.

Tip

Work on top of a couple of big pieces of plastic wrap.

 

Carefully place it on the tart pan. Make sure you reach the corners to fully cover it.

 

Take the rolling pin and roll it on top to remove excess.

 

This step is called blind baking.

Chefs use blind baking technique when a tart will not be baked because of the filling or because the filling will be baked at a very low temperature for a short period of time.

I used a big piece of Commercial Grade plastic wrap. DON’T USE regular plastic wrap you can get at the supermarket. It will disappear in a blink of an eye in the oven. You can also use a circle of parchment paper.

Place the parchment paper circle in the tart pan. Fill it with dried beans. Once you “bake” these beans, they will never be good but to blind bake. You can save them to reuse. They are used to keep the tart’s shape.

Place the tart in the pre-heated oven for about 20 to 30 minutes until it is golden.

 

Remove the tart from the oven and remove the weights. If the bottom is not fully cooked, place back in the oven. This usually happens when the pastry shell is too thick or you place too many dried beans. Lower the oven temperate to 300° F.

Let it cool until it reaches room temperature.

 

Pour the filling into the pastry shell. Bake for 25 minutes.

 

Remove the tart from the oven. When it has cooled slightly, remove it from the tart pan, then let it cool completely.

 

Serve in wedges.

 

Fall in love with it.

And share it with your friends and family.

Bon Appétit!

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