Lemon Creme Brulee Tart
Indulge in the perfect balance of tangy and creamy with this Lemon Crème Brûlée Tart, a show-stopping dessert that combines zesty lemon curd with a crisp caramelized sugar topping. Nestled in a buttery, homemade tart shell, this elegant treat boasts a rich lemon custard infused with fresh lemon juice, zest, and a hint of vanilla for a delightful burst of flavor. The brûlée topping adds a beautifully crisp caramel layer that crackles with each bite, elevating this dessert to gourmet status. Perfect for dinner parties or special occasions, this tart is as stunning as it is delicious, with its silky texture and citrusy brightness making it a refreshing yet indulgent finale to any meal.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, cubed)
- 50 grams powdered sugar
- 1 egg yolk
- 2 tablespoons cold water
- 100 grams granulated sugar
- 3 large eggs
- 200 milliliters heavy cream
- 80 milliliters lemon juice (freshly squeezed)
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 50 grams caster sugar (for brûlée topping)
Instructions
Preheat your oven to 180°C (350°F).
Make the tart shell: In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the cubed cold butter and rub together with your fingers or a pastry cutter until the mixture resembles breadcrumbs.
Add the egg yolk and cold water to the dry mixture. Mix until the dough just comes together. Do not overwork.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Gently press the dough into the pan, trimming any excess dough from the edges.
Prick the base of the tart shell with a fork and line it with parchment paper. Fill the shell with baking weights or dried beans, and blind bake it for 15 minutes.
Remove the parchment and weights, and bake for another 5 minutes until lightly golden. Let the tart shell cool completely.
Prepare the lemon crème filling: In a medium saucepan over low heat, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and heavy cream until smooth.
Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon (do not let it boil). Remove from heat and stir in the vanilla extract.
Pour the lemon filling into the cooled tart shell, smoothing the surface with a spatula.
Bake the tart at 160°C (320°F) for 15-20 minutes, or until the filling is set but still slightly jiggly in the center. Cool to room temperature.
Refrigerate the tart for at least 2 hours, or until fully chilled.
Before serving, evenly sprinkle the caster sugar over the tart's surface. Use a kitchen torch to caramelize the sugar until it melts and forms a golden, crisp layer.
Allow the caramelized sugar to cool for 2-3 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.4 g | 217% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 363.6 g | 132% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 202.6 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 172 mg | 13% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 567 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
