Caramelized Lemon Tart
Caramelized Lemon Tart
Enjoy a zesty and citrusy tart by Robert Coco from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Baking
  • Cooking Time 1 hour 30 minutes
  • Yield 8 servings
  • Chocolate Sable
  • 480 grams flour bakers strong
  • 40 grams cocoa powder
  • 320 grams butter
  • 190 grams icing sugar
  • 75 grams eggs (2 eggs)
  • Lemon Cream
  • 3 pieces of lemon peel
  • 150 grams lemon juice
  • 300 grams castor sugar
  • 200 grams butter
  • 300 grams egg (7-8 eggs)
  1. Chocolate Sable:
  2. Beat butter and icing sugar- add the eggs slowly.
  3. Add the flour and cocoa powder.
  4. Cover with cling wrap and rest in fridge overnight.
  5. Roll out Sable dough to 2.5mm thick.
  6. Line 22cm tart ring and bake blind at 180c for 30 minutes.
  7. Allow to cool.
  1. Lemon Cream:
  2. Mix sugar and eggs together.
  3. Melt butter and add to lemon juice.
  4. Add lemon rind.
  5. Slowly add lemon juice to egg mix stirring simultaneously.
  6. Place in stainless steel bowl and cook until thick over a bain marie (85C), for approximately 30 minutes, stirring every 5 min.
  7. Place in fridge until cool, ideally overnight.
  1. Assembly:
  2. Add the lemon cream into the chocolate sable, and flatten the surface using a pallet knife. Then allow to set in the fridge for about 2 hours.
  3. Once set, dust generously with caster sugar and using a kitchen blowtorch carefully caramelize the sugar.
  4. Finish with dusting the edges of the tart with icing sugar.

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