Lemon Brulee Tart Food

LEMON CRèME BRûLéE TART

Steps:

• For crust:
• Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.
• Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold overhang in, pressing to form double-thick sides. Bake crust until golden, pressing with back of fork if crust bubbles, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature.
• For filling:
• Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.
• Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour.
• Push tart pan bottom up, releasing tart. Place on platter, garnish with lemon slices, if desired, and serve.

LEMON BRûLéE TARTS

Steps:

• Heat oven to 350°F. Spray 8 (4-oz) individual baking dishes (ramekins) with cooking spray; place on 15x10x1-inch pan or on cookie sheet with sides. In medium bowl, beat all crust ingredients with electric mixer on medium speed until mixture resembles fine crumbs. Press 1 tablespoon mixture in bottom and 1/2-inch up sides of each ramekin. Bake 10 minutes.
• Meanwhile, in medium bowl, beat all filling ingredients with electric mixer on medium speed until light and fluffy. Over each warm crust, gently spread 1/4 cup filling to edges. Bake 20 minutes or just until filling is set. Remove ramekins to cooling rack; cool 30 minutes.
• Meanwhile, make candied lemon slices. In 2-quart saucepan, heat 2 inches water to boiling; place lemon slices in water. Boil 1 minute; immediately remove lemon slices and place in bowl filled with ice water. Let stand 1 minute; drain.
• In 8-inch skillet, heat 1 cup granulated sugar and 1 cup water to simmering over medium heat; place lemon slices in single layer on syrup mixture. Simmer (do not boil) about 45 minutes or until white part of peel is translucent. On cookie sheet lined with cooking parchment paper, place lemon slices; let stand 20 minutes or until cool. Cut lemon slices in half.
• Sprinkle 1 tablespoon demerara sugar over tops of each tart. Holding kitchen torch 3 to 4 inches from tart, caramelize sugar on each tart by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Immediately top each tart with two candied lemon slice halves.

CARAMELIZED LEMON TART

Steps:

• Preheat oven to 375 degrees. Turn out dough onto a lightly floured work surface; roll to 1/8 inch thick. Press into bottom and up sides of a 13 3/4-by-4 1/4-by-1-inch rectangular tart pan (pan should have a removable bottom); trim dough along rim. Refrigerate until cold, about 30 minutes.
• Line bottom with parchment paper; add pie weights. Bake shell until edges just turn golden, about 10 minutes. Remove weights and parchment; bake until golden brown, 10 to 12 minutes. Let cool completely on a wire rack.
• Put lemon juice and 1 cup sugar into a heatproof bowl. Pass yolks through a fine sieve into bowl; whisk to combine. Set bowl over a pan of simmering water; whisk until thick, about 10 minutes. Remove bowl from heat; stir in zest. Stir in butter, 1 piece at a time, until it melts. Pour filling into tart shell. Refrigerate, uncovered, until firm, about 2 hours.
• Place tart on a baking sheet. Remove sides from pan and place them upside down over sides of tart to prevent edges from burning. Sift 2 to 3 tablespoons sugar evenly over top of filling. Using a small butane kitchen torch, carefully caramelize sugar until it is deep amber. Tart can be stored in an airtight container at room temperature up to 1 day.

LEMON BRûLéE TART

Steps:

• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 15 to 20 minutes more. Remove from oven and reduce oven temperature to 300°F.
• Whisk together cream, 1/2 cup sugar, zest, juice, yolks, and whole egg until combined.
• Put tart shell (in tart pan) on a large baking sheet and transfer to oven. With oven rack extended, carefully pour filling into tart shell (custard will still have bubbles on top), then carefully slide rack into oven. Bake tart until custard is set 3 inches from edge but trembles slightly in center when gently shaken, 25 to 35 minutes. Remove from baking sheet and cool in pan on a rack 30 minutes, then remove side of pan and cool to room temperature, about 1 1/4 hours.
• Just before serving, sprinkle remaining tablespoon sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned (be careful not to burn sugar). Let tart stand 5 minutes before serving.

LEMON TART

Steps:

• Preheat the oven to 325 degrees. Fill a medium saucepan one-third full with water and bring to a simmer. Put the zest and lemon juice in a medium bowl and whisk in the eggs. Add the sugar and butter and place the bowl over the simmering water; the water must not touch the bottom of the bowl. Cook, whisking constantly, until the butter is completely melted and the mixture is smooth. Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes. Place the pre - baked tart shell on a baking sheet. Pour the filling into the shell and bake the tart for 8 to 10 minutes, or until the center is just set. Cool the tart completely on a wire rack. Make the garnish: Using a channel knife, cut 6 lengthwise grooves in the lemon, removing 6 strips of rind. Cut a crosswise slice from the center of the lemon and place it in the center of the tart. Slice the remaining lemon and place it in the center of the sections into half and then cut the sections into halfmoons. Arrange the slices around the edge of the tart with the cut sides out. If necessary, rewarm the apricot glaze over low heat or in the microwave. Using a pastry brush, lightly brush the top of the tart with the warm apricot glaze. Garnish with a few mint leaves.
• Sift together the confectioners' sugar, flour, and salt into a bowl. Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and divide it into 2 pieces. Shape each half into a disc, wrap in plastic wrap, and refrigerate.

LEMON CREME BRULEE TART

Steps:

• For crust: Combine flour, sugar and salt in processor.
• Blend 5 seconds.
• Using on/off turns, blend in butter until coarse meal forms.
• Add 4 teaspoons cream.
• Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
• Gather dough into ball; flatten into disk.
• Wrap and chill at least 2 hours.
• Preheat oven to 350°F.
• Roll out dough on floured surface to 12-inch round.
• Transfer to 9-inch diameter tart pan with removable bottom.
• Roll overhand in, pressing to form double thick sides.
• Bake crust until golden, pressing with the back of fork if crust bubbles, about 18 minutes (small cracks may appear).
• Brush inside of hot crust twice with egg white.
• Maintain oven temperature.
• For filling: Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well.
• Mix in lemon juice and lemon peel.
• Pour filling into warm crust.
• Bake until filling is slightly puffed at edges and set in center, about 30 minutes.
• Cool completely about 1 hour.
• Preheat broiler.
• Place tart on baking sheet.
• Cover edge of crust with foil to prevent burning.
• Sprinkle tart with 2 tablespoons sugar.
• Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes.
• Transfer tart to rack.
• Cool until topping is crisp, about 1 hour.
• Push tart bottom up, releasing tart.
• Place on platter, garnish with lemon slices, if desired, and serve.

LEMON CRèME BRULEE TART

Steps:

• Crust Method:.
• Combine flour, sugar, and salt in processor, blend for 10 seconds. Pulse in butter until combined. Pulse while adding the heavy cream 1 teaspoon at a time, until moist dough clumps form. Remove dough from processor and form into a flatten disk. Wrap and chill for 1 hour.
• Preheat oven to 350°F Roll out dough on a floured surface to fit a 12-inch tart pan. Press dough to fit pan using excess dough for the sides. Poke crust with fork to keep crust from rising. Bake crust until golden brown, approximately 16 minutes. Remove crust from oven and brush the inside immediately with egg white. Reserve.
• Filling Method:.
• Whisk ¾ cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon zest. Pour filling into warm crust. Bake until filling is set in center, approximately 20 minutes. Remove from oven and cool completely.
• Cover edge of crust with foil to prevent from burning. Sprinkle remaining sugar on top of tart. Using a brulee torch, melt sugar until caramelized. Allow topping to crisp before serving. Serve with fresh berries and crème fraiche, if desired.

LEMON TART WITH SUMMER BERRIES

Steps:

• Finely grate the zest of 3 of the lemons into a bowl. Halve all the lemons, then use a fork to squeeze out all the juice and pulp into the bowl with the zest - don't worry about the seeds. Crack the eggs into a separate bowl, then whisk in the caster sugar until completely combined. Whisk in the cream and lemon juice mix, then set aside.
• Place a 23cm tart ring or loose-bottom flan tin on a baking sheet lined with greaseproof paper. On a surface dusted with icing sugar, roll out the pastry to the thickness of a £1 coin. Lift onto a rolling pin, then drape over the tart ring or flan tin, leaving the excess hanging over the edge. Carefully press the pastry into the sides with a small ball of pastry. Put in fridge or freezer for 20 mins to allow pastry to chill.
• While the pastry is chilling, heat oven to 200C/fan 180C/gas 6. Prick the base of the pastry case, line with greaseproof paper and baking beans, then bake for 15 mins. Remove the paper and beans, then bake the case for 5-10 mins more until it is biscuity brown and crisp. Lower oven to 150C/fan 130C/gas 2.
• Use a ladle to push the lemon custard through a sieve into a bowl, pressing down on the pulp to extract as much juice as possible. Skim the bubbles from the surface of the custard, then pour the custard into a jug. Pull the tart out of the oven slightly, then pour in the custard so it comes to the top. You may have some left over. Push tart back in, then bake for 35-40 mins until the top forms a light crust and the custard is just set. Leave to cool, then chill.
• While the tart is cooling, make the berry salad. Place a large non-stick frying pan over a medium heat and scatter the icing sugar over the base. Heat until the sugar dissolves and caramelises. Throw in the berries, toss with the sugar, then splash in the sherry vinegar. Bubble for a min until everything is just starting to soften, then tip onto a plate and leave to cool slightly.
• Use a serrated knife to trim away the pastry and make a neat edge. Dust the tart lightly with icing sugar, then use a blowtorch to caramelise the top. Leave the top to set, then repeat the process so that you get an extra-thick layer of caramel. Stir the mint through the berries. Serve the tart in slices with a bowl of the berry salad on the side.

LEMON CREME BRULEE

Steps:

• Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. Slowly stir in hot cream. Stir in lemon zest and extract., Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake until a knife inserted in the center comes out clean (centers will still be soft), 45-50 minutes., Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 30-60 minutes before serving., To caramelize topping in a broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Refrigerate 30-60 minutes before serving.

LEMON CRèME BRûLéE TART

Steps:

• Pulse flour, confectioners' sugar, lemon zest, and salt for crust in a food processor to combine. Add cold butter and pulse until coarse crumbs form. Mix egg yolks and lemon juice together in a small bowl; pour in through the chute and process until dough forms into a ball.
• Use floured hands to remove crust mixture and press into two 9-inch tart or pie pans, covering the bottoms and up the sides. Chill for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Remove crusts from the oven and line with foil and pie weights.
• Bake in the preheated oven for 15 minutes. Remove foil and weights and loosely cover the crust edges with foil. Reduce oven temperature to 375 degrees F (190 degrees C) and bake for 15 more minutes. Cool on a wire rack.
• While the crusts are cooling, prepare filling: Remove lemon zest in strips with from both lemons with a vegetable peeler. Set lemons aside for another use. Place zest in a medium saucepan with cream, milk, and vanilla paste; bring to a simmer, then turn off heat and cover.
• Bring 2 inches of water to a boil in a 5-quart pot. Whisk egg yolks, sugar, and lemon juice together in a heat-proof bowl over the water until sugar has dissolved; make sure the bowl is not touching the water. Stir with a heat-resistant spatula until mixture is thick and pale yellow, with a consistency of heavy cream, about 8 minutes.
• Slowly stir in heavy cream-lemon zest mixture and continue to cook, stirring constantly, until custard thickly coats the back of a spoon, about 15 minutes. An instant-read thermometer should read between 195 and 200 degrees F (91 to 93 degrees C).
• Dissolve gelatin in water in a small bowl. Stir gelatin mixture into the custard and cook for 3 to 5 more minutes. Strain custard through a fine sieve into a 2-quart measure. Pour into the cooled crusts and refrigerate until set, at least 4 hours.
• When ready to serve, sprinkle 1/2 of the sugar over each tart to within 1 inch of the outer edges. Brûlée with a torch until sugar bubbles and is caramelized. Refrigerate, uncovered, until topping hardens, about 10 minutes, before serving.

CARAMELIZED LEMON TART

Steps:

• Place sugar and lemon in a large stainless-steel bowl. Push yolks through a sieve into bowl, and whisk to combine.
• Set bowl over a pot of simmering water, and stir slowly until mixture thickens, 15 to 20 minutes. Cook 5 minutes longer.
• Remove bowl from heat, and stir in zest. Stir in butter piece by piece until completely melted. Pour into cooled tart shell. Chill until firm, at least 1 hour.
• Preheat broiler. Remove outer ring from tart pan, and place pan on a large cookie sheet. Place outer ring upside down on top to protect pastry from burning.
• Sift sugar evenly over top, and place under broiler. Watch carefully; remove tart when top is evenly browned.