LEMON CURD TARTELETTES
Steps:
- Mix together sugar and eggs. Mix in lemon rind and lemon juice. Add melted butter. Cook on top of double boiler over boiling water until curd is thickened. Curd may be cooked in a microwave: on low or med-low for short time periods stirring between each time, until mix has thickened. This mix, while still hot will not be very thick. It should be thick enough to coat the back of a spoon. Cool mix at room temperature, then refrigerate until completely cold. Keep refrigerated until ready to use.
- To make tartelette shells:
- Roll chilled sugar dough on lightly floured counter or pastry cloth approximately 1/4" thick. Make a cluster of the tartelette molds and gently lift rolled dough on top of molds. Press down on molds. Shape each shell into the mold. Prick bottom with fork. Bake at 350 on cookie sheet until shell is golden brown. Cool at room temperature.
- To assemble:
- Spoon cold lemon curd mix into cooked cold shell. Keep refrigerated until ready to serve.
TARTELETTES AU CITRON (INDIVIDUAL LEMON TARTS)
Provided by Patricia Wells
Categories dessert
Time 1h45m
Yield Six to eight servings
Number Of Ingredients 5
Steps:
- Prepare the pastry shells. On a lightly floured surface, carefully roll out the dough to a thickness of one-eighth inch. Fit the pastry into six to eight four-inch tart tins. With your fingertips, carefully press the pastry into the pan and up the side, trying not to stretch it. Trim the overhang, leaving about a half-inch edge. Tuck this overhang inside the pan, pressing gently against the side to create a sturdy, double-sided shell. If you build the pastry a bit higher than the height of the pan, you have less problem with shrinkage. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees.
- Line the shells carefully with heavy-duty foil, pressing well into the edges so the pastry does not shrink while baking. Tuck the foil into the bottom of the tart shells. Prick the pastry through the foil with the tines of a fork. Fill with weights of rice or beans - making sure you get all the way into the edges - to prevent shrinkage.
- Place the filled tins on a baking sheet and bake just until the pastry begins to brown around the edges and seems firm enough to stand up by itself, about 15 minutes. Carefully remove the foil and weights and continue baking until evenly light brown, about 10 to 15 more minutes. Watch the pastry carefully, for ovens vary and pastry can brown very quickly. Cool completely, for at least 15 minutes, before filling.
- Prepare the filling. In a large mixing bowl, combine the lemon juice, sugar and cream and whisk until well blended. Add the eggs, one by one, mixing well after each addition. Strain the lemon cream through a sieve to remove any portions of yolk or impurities.
- Pour the lemon cream into the prepared tartlet shells, place them on a baking sheet and bake just until the lemon cream is firm in the center, about five more minutes. (Alternatively, to form a single large tart, the dough can be rolled into a 12-inch circle to fit a 10 1/2-inch tart shell. Continue as directed for the individual tarts, but increase baking time by 5 to 10 minutes.)
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 222 milligrams, Sugar 13 grams, TransFat 0 grams
THE BEST LEMON TART EVER
Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!
Provided by ChefChristi1221
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust until light golden brown, 15 to 20 minutes.
- Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
- Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g
CLASSIC FRENCH TARTE AU CITRON - FRESH LEMON TART
This is the most requested dessert in our Chambres d'Hotes; I like to make it quite tart and lemony, with creme fraiche, instead of thick double cream - plus I like it to be baked until just set and with a wobble! This is great served with a drizzle of cassis for an elegant finishing touch, plus a sprig of mint. If you are not a great lover of lemons, please reduce the quantity of lemons in the recipe.
Provided by French Tart
Categories Tarts
Time 1h
Yield 1 Tart, 6 serving(s)
Number Of Ingredients 7
Steps:
- Roll out the pastry and line a 24cm to 26cm tart or quiche dish. Bake blind in a pre-heated oven 180°C/350F/gas 4, for about 7-10 mins, or until lightly golden brown and slightly crisp.
- Whisk the lemon juice, crème fraiche, sugar and eggs in a large bowl. Add the grated lemon rind & mix well.
- Carefully pour the mixture into the pastry case and bake for 40 minutes or so, until the custard has set but is still slightly wobbly. Sprinkle liberally with icing sugar.
- Serve slightly warm or at room temperature, with a drizzle of cassis and a sprig of mint. You can also serve this with a bowl of creme fraiche or cream.
Nutrition Facts : Calories 500.8, Fat 28.6, SaturatedFat 10.2, Cholesterol 274.1, Sodium 330.6, Carbohydrate 51.7, Fiber 1.8, Sugar 28, Protein 10.7
VERY FRESH LEMON TART - FRENCH TARTE AU CITRON
If you are a lemon-lover like me, you will love this tart! Thin and elegant, with plenty of fresh lemon flavor. P.S. If you want more filling, feel free to double the recipe; any filling that you don't use can be spread on toast, fresh biscuits, or scones, and it freezes well. If you use Meyer lemons, reduce the sugar slightly. You will need a 10-inch (24cm) tart pan with removable bottom. Recipe is from Executive Chef Billy Grant, who created a lemon dessert tasting with his pastry chef, Fran Marino, for his Beard House debut, and it has been on his restaurant menu ever since. This tart was paired with a lemon mascarpone mousse and lemon gelato to make it a very lemony affair, indeed. Note: Time does not include overnight chill time for the filling, plus one hour chill time for the Pâte Brisée pastry.
Provided by BecR2400
Categories Tarts
Time 1h10m
Yield 1 10-inch tart, 10 serving(s)
Number Of Ingredients 11
Steps:
- To prepare the filling, combine all of the ingredients, cover, and let sit in the refrigerator overnight. Before finishing the tart, take the filling out of the refrigerator and allow it to come to room temperature.
- To make the pastry, mix the dry ingredients in a bowl. Add the butter and combine by hand, rubbing the butter into the flour mixture, until it all starts to come together but is still slightly lumpy. Add the egg and just enough cream to bring the mixture together into a smooth dough with some streaks of butter still visible. Form into a ball, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the oven to 350ºF(175ºC). Grease and flour a 10-inch tart pan with a removable bottom. Roll out the dough to a thickness of 1/8 to 1/4 inch and transfer to the prepared tart pan. Line with aluminum foil, weigh down with pie weights or beans, and bake for about 20 minutes. Remove the weights and foil and bake for an additional 15 to 20 minutes, until the tart shell is cooked through and golden.
- Lower the oven temperature to 300ºF(150ºC). Stir the room-temperature filling to combine. Pour the filling into the baked shell and bake until set, about 20 minutes. Remove from the oven, cool to room temperature, and chill before cutting.
Nutrition Facts : Calories 303.5, Fat 18.3, SaturatedFat 11.1, Cholesterol 100.6, Sodium 396.8, Carbohydrate 31.4, Fiber 0.6, Sugar 15.6, Protein 4.2
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