Lemon Brûlée Tart

Name: Lemon Brûlée Tart
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 8
Cuisine: Global
Ingredients: 4 larges egg yolks; 118 milliliters heavy cream; 118 milliliters fresh lemon juice; 1 teaspoon finely grated fresh lemon zest; 8 servings Sweet pastry dough for a single-crust pie; 118 milliliters sugar; 1 large whole large egg

Need a vegetarian dessert? Lemon Brûlée Tart could be a tremendous recipe to try. One portion of this dish contains roughly 4g of protein, 10g of fat, and a total of 197 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes roughly 75 hours. Head to the store and pick up lemon zest, pastry dough, sugar, and a few other things to make it today.

Instructions

Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Tart Form

Put oven rack in middle position and preheat oven to 375°F.

Equipment you will use

Oven

Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights.

Equipment you will use

Aluminum Foil

Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 15 to 20 minutes more.

Equipment you will use

Oven

Aluminum Foil

Remove from oven and reduce oven temperature to 300°F.

Equipment you will use

Oven

Whisk together cream, 1/2 cup sugar, zest, juice, yolks, and whole egg until combined.

Ingredients you will need

Egg

Cream

Juice

Sugar

Egg Yolk

Equipment you will use

Whisk

Put tart shell (in tart pan) on a large baking sheet and transfer to oven. With oven rack extended, carefully pour filling into tart shell (custard will still have bubbles on top), then carefully slide rack into oven.

Ingredients you will need

Custard

Equipment you will use

Baking Sheet

Tart Form

Oven

Bake tart until custard is set 3 inches from edge but trembles slightly in center when gently shaken, 25 to 35 minutes.

Ingredients you will need

Custard

Equipment you will use

Oven

Remove from baking sheet and cool in pan on a rack 30 minutes, then remove side of pan and cool to room temperature, about 1 1/4 hours.

Equipment you will use

Baking Sheet

Frying Pan

Just before serving, sprinkle remaining tablespoon sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned (be careful not to burn sugar).

Ingredients you will need

Crust

Sugar

Equipment you will use

Blow Torch

Let tart stand 5 minutes before serving.

Tart, without caramelized top, can be baked and cooled 1 day ahead, then chilled in an airtight container. Very gently blot any moisture from surface of tart with paper towels before sprinkling with sugar and caramelizing top.

Ingredients you will need

Sugar

Equipment you will use

Paper Towels