Lemon Tart Brulee

By miss5elements

A caramelized lemon tart - there's hardly a friendlier looking dessert. If you don't want to caramelize the top, just sift powdered sugar over the tart before serving.

Ingredients

• Crust:
• 1 c + 2T all-purpose flour
• 1/4 c sugar
• 1/4 t salt
• 7 T unsalted butter, chilled & cut into small pieces
• 1 egg yolk
• 1 T ice H2O
• Filling:
• 4 lg eggs, @ room temperature
• 1 c sugar
• 2/3 c whipping cream
• 1/2 c fresh lemon juice (~3 lemons)
• 2 t vanilla extract
• Powdered sugar, for sifting

Details

Servings 6
Adapted from pilatesstyle.com

Preparation

Step 1

1. To make crust: Combine flour, sugar & salt in food processor. Add butter & pulse on/off until mixture forms coarse crumbs. Mix yolk & ice H2O in sm bowl. Add to crumb mixture & process until dough begins to clump together. Press over bottom & up sides of a 9" tart pan w/removable bottom. Trim edges. Pierce crust all over w/fork. Chill 30 min.

2. Preheat oven to 350F. Line crust w/foil. Fill w/dried beans or pie weights. Bake until crust is set, ~20 min. Remove foil & beans & continue baking until golden, ~20 min more. Transfer crust to wire rack & let cool.

Note: Tart shell may be made up to 2 days ahead; wrap airtight & refrigerate.

3. Meanwhile, make filling: Whisk eggs, granulated sugar, cream, lemon juice, & vanilla in lg bowl until well-blended. Pour filling into tart shell.

4. Bake until filling is set, ~40 min. Transfer tart to wire rack & let cool. Refrigerate until chilled, @ least 3 hrs or overnight.

5. To serve, preheat boiler. Sift powdered sugar over tart. Broil until caramelized, watching closely, ~1 min. Refrigerate tart 15 min. Remove tart 15 min. Remove tart pan sides. Transfer tart to serving platter.