Lemon Tart
October 10, 2006
The sweetest thing is having a zesty and elegant tart in a hurry. After preparing the tart crusts in advance, making this sweet tart from Once Upon a Tart was easy and rewarding. The best part about making this tart was that the ingredients were simple and few compared to others I looked at. I suggest that if you make this tart, you par-bake the tart crust so that the custard doesn't seep out and stick to the sides of the tart pan. So how many times can you say "best part about this sweet tart?"
You will need:
- 3 large eggs
- 3 large egg yolks
- 1/2 c sugar
- zest of one lemon
- juice of 3 lemons
- 3/4 c of heavy cream
- 1 par-baked flaky tart crust
Preheat oven to 350 degrees
Step One: Whisk eggs and yolks together in a medium sized bowl. Add sugar while whisking and pour in lemon zest and juice. Still whisking, pour in the cream.
Step Two: Slowly pour in the custard into your par-baked tart shell and ensure that none spills over. Bake for 25-30 minutes or until it doesn't jiggle. Remove from the oven and cool. Serve at room temperature or chilled.
I think this tart would go best with a dollop of cream and a piping hot cup of Earl Grey tea with milk. So far my tart making has been a success. The cookbook from Once Upon a Tart was worth every penny and makes a great gift for a first time or well experienced baker who enjoys classic pastries like scones, muffins, and these savory and sweet tarts.
