Shelly's Recipe

LEMON CREME BRULEE TART

Category: Tarts

Crust
1 cup flour
1/4 cup confectioners’ sugar
6 tbsp chilled butter, cut into 1/2-inch cubes
Pinch of salt
4 tsp (or more) chilled whipping cream
1 egg white, beaten to blend

Filling
3/4 cup sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
2 tbsp sugar (see option)

For crust: Combine flour, powdered sugar and salt in food processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 tsp cream. Using on/off turns, blend until moist clumps form, adding more cream by tspfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in Saran wrap and chill at least 2 hours.

Preheat oven to 350. Roll our dough on floured surface to 12-inch round. Transfer to 9-inch diameter tart pan with removable bottom. Fold overhand in, pressing to form double-thick sides. Bake crust until golden, pressing with back of fork if crust bubbles, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white.

For filling: Whisk 3/4 cup sugar, whipping cream, yolks and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.

Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tbsp sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour. Serves 8. Option: Instead of caramelizing sugar on top, sprinkle with confectioners sugar when done.