Hamdi Saidani Lemon Tart Brulee recipe made of a crisp buttery crust filled with tangy lemon curd and topped with a caramelized sugar layer, creating a perfect balance of tartness and sweetness this elegant dessert serves 6 and takes about 1 hour to prepare and bake.
Try More Lemon Desserts Recipes:
đ Why Youâll Love This Lemon Tart Brulee Recipe:
- Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes. This helps relax the gluten, making the dough easier to roll out and preventing it from shrinking during baking.
- Blind Bake the Crust: Blind baking (baking the crust without the filling) ensures that the pastry stays crisp and doesnât get soggy from the lemon curd.
- Cook the Lemon Curd Slowly: Stir the lemon curd constantly while cooking over medium heat to avoid curdling. The curd is ready when it thickens and coats the back of a spoon.
- Cool Completely: Allow the tart shell and lemon curd to cool completely before assembling. This prevents the pastry from becoming soggy and helps the tart set properly.
- Caramelize with Care: Use a kitchen torch to caramelize the sugar topping just before serving. If using a broiler, watch closely to prevent the sugar from burning.
- Use a Tart Pan with a Removable Bottom: A tart pan with a removable bottom makes it easier to release the tart from the pan without damaging the crust.
â What Is Lemon Tart Brulee Recipe?
Lemon Tart Brulee is a dessert that combines the classic tartness of lemon curd with the crunchy sweetness of a caramelized sugar topping. Itâs a sophisticated twist on traditional lemon tart, offering a delightful contrast of textures and flavors.
đ Lemon Tart Brulee Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Lemon Curd Filling:
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, softened
For the Brulee Topping:
- 1/4 cup granulated sugar
đ„ź How To Make Lemon Tart Brulee
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the egg yolk and 2 tablespoons of ice water. Mix until the dough just comes together, adding more water if needed. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Carefully transfer the dough to the tart pan, pressing it into the bottom and sides. Trim any excess dough.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 10 minutes, or until the crust is golden. Let it cool completely.
- In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 7-10 minutes.
- Remove from heat and stir in the softened butter until smooth. Pour the lemon curd into the cooled tart crust, smoothing the top with a spatula. Refrigerate the tart for at least 2 hours, or until the lemon curd is fully set.
- Just before serving, sprinkle the granulated sugar evenly over the top of the lemon tart. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, golden crust. Alternatively, place the tart under a broiler for a few minutes, watching closely to avoid burning.
- Let the tart sit for a few minutes after caramelizing the sugar to allow the topping to harden. Serve chilled or at room temperature.
đ Recipe Tips:
- Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes. This helps relax the gluten, making the dough easier to roll out and preventing it from shrinking during baking.
- Blind Bake the Crust: Blind baking (baking the crust without the filling) ensures that the pastry stays crisp and doesnât get soggy from the lemon curd.
- Cook the Lemon Curd Slowly: Stir the lemon curd constantly while cooking over medium heat to avoid curdling. The curd is ready when it thickens and coats the back of a spoon.
- Cool Completely: Allow the tart shell and lemon curd to cool completely before assembling. This prevents the pastry from becoming soggy and helps the tart set properly.
- Caramelize with Care: Use a kitchen torch to caramelize the sugar topping just before serving. If using a broiler, watch closely to prevent the sugar from burning.
- Use a Tart Pan with a Removable Bottom: A tart pan with a removable bottom makes it easier to release the tart from the pan without damaging the crust.
đ„ What To Serve With Lemon Tart Brulee?
Lemon Tart Brulee pairs beautifully with a scoop of vanilla ice cream, a dollop of Lemon Frosting, or Lemon Curd for a refreshing contrast, serve it with a glass of chilled sparkling wine or a cup of Peach Iced Tea.
đ How To Store Leftovers Lemon Tart Brulee?
- Refrigerator: Store leftovers lemon tart brulee in an airtight container in the refrigerator for up to 3 days.
- Freezer: You can freeze leftovers lemon tart brulee(without the caramelized sugar topping) for up to 1 month. Thaw in the refrigerator overnight before serving and caramelize the sugar just before serving.
đ„” How To Reheat Leftovers Lemon Tart Brulee?
- In The Oven: Preheat your oven to 300°F (150°C) place leftovers lemon tart brulee slices on a baking sheet and cover them loosely with aluminum foil warm in the oven for about 5-7 minutes.
- In The Microwave: Place a slice of leftovers lemon tart brulee on a microwave-safe plate microwave on low power for 10-15 seconds. Be cautious with microwaving to avoid melting the caramelized sugar too much.
FAQâS
Can I use store-bought lemon curd for Lemon Tart Brulee?
Yes, you can use store-bought lemon curd to save time however, homemade lemon curd often provides a fresher, more vibrant flavor.
Can I make Lemon Tart Brulee ahead of time?
Yes, you can make the tart a day ahead and store it in the refrigerator caramelize the sugar topping just before serving to maintain its crisp texture.
How do I caramelize the sugar on top of Lemon Tart Brulee?
The sugar on top of the tart is caramelized using a kitchen torch simply sprinkle an even layer of granulated sugar over the tart and carefully melt the sugar with the torch until it turns golden and crispy. Alternatively, you can use the broiler, but watch closely to avoid burning.
Can I add a garnish to the Lemon Tart Brulee?
Yes, garnishes like fresh berries, mint leaves, or a dusting of powdered sugar can add a decorative touch to the tart. However, be mindful that adding too much on top may soften the crisp sugar layer.
Whatâs the difference between a regular lemon tart and a Lemon Tart Brulee?
The primary difference is the caramelized sugar topping on the Lemon Tart Brulee a regular lemon tart does not have this topping, making the Lemon Tart Brulee a fusion of lemon tart and crÚme brûlée.
Whatâs the best way to cut Lemon Tart Brulee without cracking the sugar topping?
To cut the tart cleanly, use a sharp knife run the knife under hot water and dry it before slicing through the sugar topping. The heat helps to prevent cracking and ensures clean cuts.
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Lemon Tart Brulee Nutrition Facts
Serving Size: 1 slice (1/6 of the tart)
- Calories: 417
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 160mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 4g
- Vitamin C: 15%
- Calcium: 4%
- Iron: 6%
Lemon Tart Brulee
Description
Lemon Tart Brulee recipe made of a crisp buttery crust filled with tangy lemon curd and topped with a caramelized sugar layer, creating a perfect balance of tartness and sweetness this elegant dessert serves 6 and takes about 1 hour to prepare and bake.
Ingredients
For the Crust:
For the Lemon Curd Filling:
For the Brulee Topping:
Instructions
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the egg yolk and 2 tablespoons of ice water. Mix until the dough just comes together, adding more water if needed. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Carefully transfer the dough to the tart pan, pressing it into the bottom and sides. Trim any excess dough.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 10 minutes, or until the crust is golden. Let it cool completely.
- In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 7-10 minutes.
- Remove from heat and stir in the softened butter until smooth. Pour the lemon curd into the cooled tart crust, smoothing the top with a spatula. Refrigerate the tart for at least 2 hours, or until the lemon curd is fully set.
- Just before serving, sprinkle the granulated sugar evenly over the top of the lemon tart. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, golden crust. Alternatively, place the tart under a broiler for a few minutes, watching closely to avoid burning.
- Let the tart sit for a few minutes after caramelizing the sugar to allow the topping to harden. Serve chilled or at room temperature.
Notes
- Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes. This helps relax the gluten, making the dough easier to roll out and preventing it from shrinking during baking.
Blind Bake the Crust: Blind baking (baking the crust without the filling) ensures that the pastry stays crisp and doesnât get soggy from the lemon curd.
Cook the Lemon Curd Slowly: Stir the lemon curd constantly while cooking over medium heat to avoid curdling. The curd is ready when it thickens and coats the back of a spoon.
Cool Completely: Allow the tart shell and lemon curd to cool completely before assembling. This prevents the pastry from becoming soggy and helps the tart set properly.
Caramelize with Care: Use a kitchen torch to caramelize the sugar topping just before serving. If using a broiler, watch closely to prevent the sugar from burning.
Use a Tart Pan with a Removable Bottom: A tart pan with a removable bottom makes it easier to release the tart from the pan without damaging the crust.
