Lemon Tarte

Serves 6

 
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Tarte au citron is one of my favorite summertime desserts. This recipe’s lemony, creamy filling paired with a sweet, sugar cookie-like crust is delicious and just like the ones you would find in Parisian pâtisserie! To avoid a soggy bottom, brush the inside of the tart shell with melted white chocolate, creating an effective (and delicious) seal. This recipe is very hands-on and has many steps, but the good news is that you can make everything in advance and then assemble it in ten minutes. Special equipment you will need includes: a stand mixer with a paddle attachment, a nine-inch tart shell, and a rolling pin.

Ingredients

*For the tart shell*

  • ½ pound (2 sticks) butter, soft

  • 4oz (1/2 cup) granulated sugar

  • 1 teaspoon vanilla

  • 1 teaspoon lemon zest

  • 2 large eggs

  • 12 oz (2 ¾ cups) All-Purpose flour

  • ¼ teaspoon salt

    *This dough can be made ahead of time and stored in the refrigerator for up to ten days or in the freezer for a month

    *For the lemon curd*

  • 8 oz (2 sticks) unsalted butter, chopped

  • Zest and juice of 4 lemons

  • 12 oz (1 2/3 cup) granulated sugar

  • 4 large eggs

    *This lemon curd can be made in advance and stored in the refrigerator for up to 1 week.

    *For assembling the tart*

  • 1/2 cup white chocolate, melted

  • powdered sugar for serving












Method

*For the tart shell*

  1. Chill equipment before using.

  2. Using the paddle attachment of your stand mixer, cream butter and sugar.

  3. Add vanilla and lemon zest. Beat to combine.

  4. Beat eggs in a separate bowl. Add to butter mixture and beat to combine.

  5. Shut off mixer and add flour and salt all at once.

  6. Using mixer on low, stir until just combined.

  7. After the dough is mixed, turn it out onto a lightly floured surface and incorporate all the ingredients by pressing the heel of your palm into the dough and smearing it across the counter. This blends the dough together and creates long strands of dough and butter. A technique called fraisage.  

  8. Form the dough into a disk and wrap it very well in plastic wrap. Chill for at least 4 hours in the refrigerator.

  9. When ready to use, grease your 9 inch tart pan.

  10. Knead dough to homogenize. Roll dough out on a lightly floured surface until dough is approximately 1/8” thick.

  11. Lift the dough with a rolling pin and drape it over the tart pan.

  12. Let the dough relax onto the pan. Using your knuckles, gently push the dough in the corners of the pan at a right angle.

  13. Remove excess dough by rolling your rolling pin over the top of the shell.

  14. Chill dough in freezer for 30 minutes.

  15. To bake, line the tart shell with parchment paper and dried beans or baking weights.

  16. Bake in a preheated oven at 400F for 20 minutes then reduce heat to 375F and bake for another 20 minutes. Remove pie weights or beans and bake for 10-15 minutes longer. Keep an eye on the edges of the tart, as they can burn easily.

*Lemon Curd*

  1. Melt butter, lemon juice, and lemon zest in a saucepan. Bring mixture to a simmer.

  2. In a separate bowl, whisk sugar and eggs until combined.

  3. Temper (slowly and very gradually) egg mixture into butter mixture until fully combined.

  4. Return combined mixture to medium heat and simmer for about 5 minutes, stirring constantly. The mixture will thicken.

  5. Cool immediately over an ice bath.

*Assembling*

  1. Melt white chocolate in the microwave at 10 second increments, stirring in between.

  2. Once the tart shell is cool, brush the base with white chocolate. Place the tart shell in the fridge and allow the chocolate to set for 5 minutes.

  3. Fill the tart shell with lemon curd

  4. Sprinkle with powdered sugar.