Since last Thanksgiving, I’ve been making this tart about every two weeks. That’s much more frequently than before when I would just make it once or twice a year. I have definitely been eating a lot more desserts, that is at home or outside in restaurants. I’ve been making a lot more ice-creams too.
Makes 8-inch tart.
For Pâte Sablée (Short Bread dough)
- 150 g butter (softened to room temperature)
- 90 g powdered sugar
- Pinch of salt
- 2 egg yolks
- 255 g cake flour (sifted)
- 1-2 TBS cold water (optional)
- Butter, as needed, for tart pan
Preheat oven to 350°F.
Using a rubber spatula or spoon, flatten out butter and powdered sugar. Add yolk one by one and then add sifted cake flour. If you don’t have cake flour, substitute with pastry/AP flour (for every 1 cup of pastry/AP flour, remove 1 TBS of it and add 1 TBS cornstarch). Mix slowly to combine. If dry, add the cold water. Form into a ball and flatten it, wrap with plastic and place in refrigerator until firm.
Butter the tart pan and put in freezer.
In between two sheets of parchment paper/plastic wrap/SilPats, roll dough to 1/16 inch. Carefully place into buttered pan, press into place and roll over the top of the pan to remove excess hanging dough. Using a fork, puncture tart shell with holes. Blind bake with weights for 20 minutes. Remove weights and continue baking until golden.
Reserve shell at room temperature before pouring in the tart filling. Lower oven to 300°F.
For the Tart Filling
- Pinch of flour
- Butter, as needed
- 5 eggs
- 6 lemons: zested, and 150 g juice
- 200 g granulated sugar
- 150 g heavy cream
Zest lemons and mix the juices together. Infuse for as long as possible.
In a bowl, add the eggs and sugar. Whisk until fully incorporated. Add cream, mix lightly and continue to whisk. Stir in lemon juice, zest, and pinch of flour. Skim the foam off. Strain before putting it into the cooled pastry shell.
Bake 25-30 minutes. When removing from oven, the custard should jiggle. Cool on wire rack and serve with fresh berries and whipped cream.