Tuesday, December 10, 2013

Lemon Cream Tart with Raspberries

So I'm pretty good at making desserts, if I do so say so myself. But rarely do most recipes come across looking great. Most of the things I make do not look great, and if they did, then I would be posting a ton more because I cook for myself almost every day and I try new things all the time. But this little guy, omg. I love Tartine bakery in SF, and while I didn't try their lemon tart the last time I went, it's kind of a big deal. They're widely regarded for this, and I volunteered to make dessert for a kick back so I figured I'd try their recipe and wow. The great thing is that this was as beautiful to look at as it was to eat, and it looks pretty darn good.

Recipe from Tartine Bakery's Cookbook

  • Pie crust (you can follow the recipe in the link above, but I just used a store bought graham cracker crust and it was great)
  • 1/2 cup plus + 2 Tbsp freshly squeezed/strained lemon juice
  • 3 large eggs and 1 yolk, at room temperature
  •  3/4 cup sugar
  • a pinch of salt
  • 1 cup unsalted butter, cold
  • 1 pint fresh berries (I used raspberries, blackberries would be lovely too)
  • Sprinkle of confectioners' sugar
In a bowl, combine lemon juice, eggs/egg yolk, sugar, and a pinch of salt, and beat together really well. The original directions say to use a double boiler setup, but I don't have a big metal bowl so I just cooked the mixture in a small saucepan at really low heat on the stove while constantly stirring. The mixture is done cooking once it thickens (you would note a sudden texture change), which should take above 10 minutes. Remove from heat and let cool for 10-20 minutes or so.

Strain the mixture through a fine mesh sieve. If you plan to use an immersion blender to blend in the butter, then strain into a large bowl. I have a standing blender, so I strained it directly into the blender pitcher.

 Cut up your butter into 1 Tbsp pieces. Ya this tart has a crap ton of butter in it...

 Puree the butter into the lemon mixture until smooth by adding the chunks one at a time and blending after each addition.

 Pour into your pie crust. Decorate with berries and let set in fridge for a couple of hours.

 Sprinkle with powdered sugar when ready to serve.

I say this rarely but it was worth the butter load...

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