| Lemon Tart |

Inspired by Woodlock | Lemons

If I had to choose, the Brazilian in me imposes it, I would always choose limes over lemons. Nevertheless there are 3 reasons why lemons won a special place in my heart lately :

  1. I recently stumbled upon a greatest hits clip from Liz Lemon, a hero. I loved that show so much. 
  2. While checking out some blogs, despite knowing her amazing work at Make My Lemonade, for the first time I read Lisa’s “about” and must say she has an amazing aunt – I’ve always lived by that ethos too… although for me it was much more about “planting seeds” in bad moments of life to “harvest” the results a few months later when we would be in a better place! – different metaphor, same idea : make the most of everything and canalize bad energy into creativity.
  3. Jeanine & Jack’s beautiful work @ love & lemons – my favorite american food blog.

So after the summer break, hoping to make your “going back to class” a little sweeter, here’s my recipe for a delicious | Lemon Tart |. I got the recipes base at my French cooking class but changed it a bit to reduce crazy amounts of fat! I hope you enjoy! x ft


| Ingredients for 8 |

Tart Crust

_ 250g of flour
_ 125g of unsalted butter
_ 50ml of cold water
_5g of salt
_ 1 free range egg yolks

Lemon Cream

_ 150ml of freshly squeezed lemon juice
_ 100g of sugar
_ 125ml of single cream 
_ 2 free range eggs
2 free range egg yolks
_ 25g of maïzena
_ 25g of unsalted butter

| Step by step |

  1. The secret of a brisée tart crust is to not overwork it. There are many ways to do this, but I prefer the “sablage” method : mix the flour and butter (in small cubes) as if you were making crumble. Then arrange it “en fontaine” (like a well) and add the yolk, and salted water into the middle. Mix with 2 fingers until you get a crust ball.Film it and let it rest in the fridge for 30 minutes.
  2. While you wait, preheat your over to 180°c and make the lemon cream : start by boiling together the lemon juice and 50g of sugar. On another pan, also bring single cream to a boil. Then on a bowl mix the eggs, yolks, 50g of sugar and maïzena. Add the lemon juice. Add the single cream. Film, and reserve.
  3. Take the crust ball out of the fridge and work it with a pastry roll (and a little flour, no excess) to match you tin. I recommend using parchment paper it makes everything easier.
  4. Pierce the crust with a fork to make sure the air comes out and blind-bake it with baking beans but remember to take out the parchment paper and the tin once the crust is solid enough to achieve that general golden-brown look. You should be able to do this after 15m, then let it bake for another 5-10m.
  5. Once the crust it’s ready, let it cool for a few minutes then add the softened butter to the lemon cream, mixing it in delicately, and garnish your tart !



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What did you think about this recipe? Do you do something different? Leave your comment below ! 


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