Thursday, April 7, 2011

Individual Lemon Tarts

Servings: 12
Preparation Time: 1 hour plus baking

3 cups all-purpose flour
1/3 cup confectioners’ sugar
½ teaspoon salt
1 cup butter (2 sticks), chilled and cut into pieces
1 large egg yolk
6 tablespoons ice water

4 large eggs
2 ½ cups granulated sugar
Zest of 1 medium lemon (about 1 tablespoon)
Juice of 3 lemons (about ½ cup)
2 cups heavy cream

Whipped cream

Preheat oven to 375 degrees.
1. Place the flour, sugar and salt into the bowl of a food processor. Pulse to blend.
2. Place the butter into the bowl. Pulse until course crumbs form.
3. Whisk the egg yolk with the ice water.
4. Add enough of the egg yolk/water mixture to bring the crumbs together into dough.
5. Pour the dough onto a floured surface. Use your hands to form two flat disks. Wrap the disks in plastic and refrigerate for 30 minutes.
6. Roll out one disk onto a lightly floured surface. Cut out 6 rounds. Place each round into an individual tart pan. Trim excess. Line the shell with foil. Place pie weights on top of the foil. Bake for 10 to 15 minutes or until just lightly golden. Remove from the oven.
Preheat oven to 325 degrees.
7. Whisk together the eggs, sugar, lemon zest, lemon juice and cream together in a bowl.
8. Pour the filling into the tart shells. Bake for 30 minutes or until the filling is just set and the tops are golden. Transfer to a rack to cool.
9. Garnish each tart with whipped cream and a fanned strawberry.

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