LEMON-GINGER TART
Somewhere between a lemon bar and a lemon pie lies this ultra tangy tart. "Tart" makes it sound difficult, but it's easier than you think: The rich filling requires zero cooking, and the crust is a simple shortbread that you just press into place. The already vibrant yellow filling gets an assist from a bit of ground turmeric. It's an ingredient that you won't taste as much as you'll see, but it just so happens to pair perfectly with the freshly grated ginger. It's an extra step, but don't skip straining the filling. It will get rid of any lumps that the whisk couldn't tackle and will prevent those unsightly air bubbles that can rise to the top after baking. The lemon slices, while optional, are not frivolous: They add a bit of texture and welcome bitterness to the tart.
Provided by Alison Roman
Categories pies and tarts, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Heat the oven to 350 degrees.
- Whisk together flour, sugar and salt in a medium bowl. Drizzle in melted butter and, using a spatula, mix until it's well combined (it'll have a sort of Play-Doh texture). Press this into the bottom and up the sides of a 9-inch tart pan (or you can use a 9-inch springform pan, going about an inch up the sides), using a measuring cup to flatten and make sure it's all even.
- Bake the tart shell until it's a pale golden brown on the edges and baked through on the bottom (it will lose that greasy shine), 15 to 20 minutes.
- Make the filling and assemble: In a medium bowl, whisk together lemon juice, sugar, egg yolks, egg, flour, ginger, turmeric and salt. Make sure no lumps remain, but be careful not to overmix. Pass the mixture through a fine mesh strainer to make sure no bits of flour or egg are left behind. Add lemon slices, if using, and stir to coat. Set the lemon slices aside.
- Transfer filling to the crust (depending on the depth of your pan, you may have a few tablespoons left over). Lay reserved lemon slices across the top. Bake until the edges are set and the center no longer jiggles, but does not look dry, 15 to 20 minutes. Let cool completely before slicing.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 320 milligrams, Sugar 42 grams, TransFat 1 gram
LEMON CURD TART
This showstopping dessert tastes just as luscious as it looks! A tangy lemon curd filling is layered on a from-scratch buttery shortbread crust (just press right into the tart pan, no rolling required!) and garnished with beautiful, fresh berries to make this tart the star of any show. Top individual servings with sweetened whipped cream for an extra-sweet touch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
- In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.
- In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
- In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.
- When ready to serve, sprinkle fresh berries on top. Serve with whipped cream. Store loosely covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Slice, Sodium 110 mg, Sugar 21 g, TransFat 1/2 g
LEMON CUSTARD TARTS
Easy press-in crusts are filled with a citrusy custard filling in these mini desserts. Gilded with gorgeous piped swirls of meringue, they're guaranteed to be a hit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes six 4-inch tarts
Number Of Ingredients 13
Steps:
- Pate Sucree Extra:Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse just until mixture resembles coarse meal, about 10 seconds. In a liquid-measuring cup, whisk together ice water and egg yolks. With machine running, add egg-yolk mixture in a slow, steady stream just until dough holds together without being wet or sticky, about 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time. Turn dough out onto a piece of plastic wrap and divide in half. Shape each half into a disk, wrap tightly, and refrigerate until chilled, about 1 hour.
- Divide one disk into 6 equal pieces (reserve remaining disk for another use). On a lightly floured surface, roll each piece into a ball and flatten into a 6-inch round with a rolling pin. Using your fingers, press rounds into bottom and up sides of six 4-inch round tart pans. Trim edges and refrigerate until firm, about 30 minutes.
- Preheat oven to 350 degrees. Line each tart shell with parchment, pressing it into corners and edges, then fill with dried beans, rice, or pie weights. Place on a rimmed baking sheet and bake until sides are golden, 15 to 20 minutes. Remove parchment and beans. Continue baking until bottoms are cooked through and lightly golden, about 10 minutes more. Let cool completely.
- Filling:Whisk together condensed milk and egg yolks until thoroughly combined. Whisk in lemon juice. Divide filling among tart shells. Bake until filling is set, 10 to 12 minutes. Transfer to a wire rack and let cool completely. Refrigerate until well chilled.
- Italian Meringue:In a small saucepan over medium heat, bring sugar and 1/4 cup water to a boil. Continue boiling until a candy thermometer registers 238 to 240 degrees (soft-ball stage). Meanwhile, in the bowl of a mixer fitted with the whisk attachment, beat together egg whites, salt, and cream of tartar on medium-high speed until stiff (but not dry) peaks form (do not overbeat). Increase speed to high and add sugar syrup in a slow, steady stream, beating until mixture stops steaming, about 3 minutes.
- Transfer meringue to a pastry bag fitted with a 1/2-inch round tip; pipe as desired. Using a small kitchen torch held at a 90-degree angle, move flame back and forth 3 inches from surface of meringue until it starts to brown (or broil 6 to 8 inches from heat source, about 1 minute). Serve immediately.
LEMON CUSTARD TART
This intensely flavored lemon tart is the perfect finale to a lovely meal. From Bon Appetit, April 1994.
Provided by swissms
Categories Tarts
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Filling:.
- Combine sugar, butter, lemon juice and lemon zest in heavy medium saucepan. Stir over medium heat until sugar dissolves and butter melts.
- Whisk eggs in medium bowl to blend. Gradually whisk in sugar mixture. Return mixture to saucepan. Stir over medium-low heat until mixture thickens, about 3 minutes; do not boil.
- Pour into bowl. Cool slightly. Cover and refrigerate until well chilled. (Can be prepared 3 days ahead.).
- Pastry:.
- Mix flour and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add water and blend until dough begins to clump together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
- Roll out dough on lightly floured surface to 11-inch round. Transfer to 9-inch diameter tart pan with removable bottom. Trim edges. Pierce pastry all over with fork. Freeze 15 minutes.
- Preheat oven to 400°F
- Line pastry with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes.
- Remove foil and beans and bake until crust is golden brown, about 25 minutes. Transfer crust to rack and cooll completely. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Spread lemon filling in crust. Cover and refrigerate at least 30 minutes or up to 2 hours.
- Spoon whipped cream into pastry bag fitted with star tip. Pipe whipped cream rosettes around top edge of tart.
FRENCH-STYLE LEMON TART RECIPE BY TASTY
Here's what you need: egg yolks, eggs, sugar, lemon juice, lemon zests, butter, pre-baked tart shell
Provided by Ellie Holland
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 350°F (180°C).
- Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
- Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
- Pour into a pre-baked tart shell.
- Bake for 6 minutes.
- Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
- Leave the tart to cool before dusting with icing sugar.
- Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
- Enjoy!
Nutrition Facts : Calories 866 calories, Carbohydrate 69 grams, Fat 58 grams, Fiber 4 grams, Protein 20 grams, Sugar 40 grams
GINGER CUSTARD
This soothing custard is sparked by the bite of fresh and crystallized ginger. Adapted from the New Basics Cookbook.
Provided by Sharon123
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the half and half in a heavy saucepan over medium low heat just to the boiling point. Add fresh ginger slices and remove from the heat. Cover the pan and set aside for about 30 minutes.
- Divide 1/2 cup of the crystallized ginger among eight 1/2 cup ramekins, just covering the bottoms.
- Preheat oven to 300*F.
- Whisk the whole eggs, egg yolks, sugar, and ground ginger together in a large bowl.
- Heat the half and half just to a boil again. Slowly strain it into the egg mixture(discard the fresh ginger); combine thoroughly. Next, whisk the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard just coats the back of the spoon. Be careful not to allow the mixture to actually boil.
- Divide the custard among the ginger lined ramekins, and set them in a baking dish. Pour hot water into the dish until it reaches two thirds of the way up the sides of the ramekins. Place the dish in the oven, and bake until a knife inserted in the center on one of the custards comes out clean, about 30 minutes.
- Serve the custard warm or chilled,with a dab of whipped cream on top, sprinkled with the remaining 1/4 cup crystallized. Enjoy!
Nutrition Facts : Calories 284.2, Fat 24.1, SaturatedFat 14.2, Cholesterol 191.3, Sodium 73.9, Carbohydrate 11.8, Fiber 0.1, Sugar 6.6, Protein 6
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