Zutaten für Lemon Creme Brulee Tart
- All Purpose Flour
- Powdered Sugar
- ½ teaspoon salt
- Unsalted Butter
- Whipping Cream
- 1 large egg white
- ¾ cup granulated sugar + 2 tbsp granulated sugar for topping
- Egg Yolks
- 2 large eggs
- Fresh Lemon Juice
- Lemon Zest
- Lemon Slice
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Zubereitung von Lemon Creme Brulee Tart
- **Make the Crust:**
- In a food processor, combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, and ½ teaspoon salt. Pulse 5 seconds.
- With the processor running on and off, add 1 cup (2 sticks) cold unsalted butter, cut into cubes, until the mixture resembles coarse crumbs.
- Add 4 teaspoons ice water, one teaspoon at a time, pulsing until the dough just comes together. Add more water if needed, a teaspoon at a time.
- Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and chill for at least 2 hours.
- Preheat oven to 350°F (175°C).
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Trim and crimp the edges.
- Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes. Remove the weights and parchment paper and bake for another 3 minutes, or until lightly golden.
- Brush the inside of the hot crust twice with 1 large egg white.
- **Make the Filling:**
- In a medium bowl, whisk together ¾ cup granulated sugar, 1 cup heavy cream, 4 large egg yolks, and 2 large eggs until well combined.
- Stir in the zest and juice of 2 large lemons.
- Pour the filling into the warm crust.
- Bake for 30-35 minutes, or until the filling is set around the edges and just slightly jiggly in the center.
- Let cool completely on a wire rack for at least 1 hour.
- **Caramelize the Top:**
- Preheat your broiler.
- Place the tart on a baking sheet.
- Cover the edges of the crust with aluminum foil to prevent burning.
- Sprinkle the top evenly with 2 tablespoons of granulated sugar.
- Broil for 1-2 minutes, watching carefully, until the sugar melts and caramelizes. Rotate the baking sheet halfway through for even browning.
- Remove from oven and let cool completely until the topping is crisp.
- Carefully run a knife around the edge of the tart to loosen it from the pan. Release the tart from the pan and place it on a serving platter.
- Garnish with lemon slices (optional) and serve.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
104g
Fat
62g
Carbs
13g
