Best 3 Lemon Creme Brulee Tart Recipes
Indulge in a symphony of flavors with our delectable Lemon Crème Brûlée Tart, a culinary masterpiece that tantalizes the senses. This exceptional tart features a crisp and buttery crust, a velvety smooth lemon crème brûlée filling, and a caramelized sugar topping that adds a touch of elegance and a delightful crunch. Dive into the delightful medley of tangy lemon, creamy custard, and the irresistible caramelized sugar crust. Our Lemon Crème Brûlée Tart is a delightful treat that is perfect for any occasion, whether it's a special celebration or an intimate gathering with loved ones. The tart is not only visually stunning but also a burst of flavor in every bite. With its creamy texture and the perfect balance of flavors, this tart is sure to leave a lasting impression.
Let's cook with our recipes!
LEMON CRèME BRûLéE TART
Categories Milk/Cream Food Processor Egg Dessert Bake Broil Lemon Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
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 CREME BRULEE TART
If you are looking for a special dessert and love lemon, look no further. This fits the bill on both counts.
Provided by MarieRynr
Categories Dessert
Time 5h
Yield 8 serving(s)
Number Of Ingredients 14
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 CREME BRULEE TART
This recipe is in honor of my dear friend Marlyse. She loved lemon bars and creme brulee -- this recipe is a good combination.
Provided by Cathy Gillespie
Categories Fruit Desserts
Time 4h15m
Number Of Ingredients 14
Steps:
- 1. Crust: combine flour, sugar and salt in processor; blend 5 seconds. Blend in butter until course meal forms. Add 4 tsp cream, 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.,
- 2. Preheat oven 350. Roll out dough on floured surface to 12" round. Transfer to 9" tart pan with removable bottom. Fold overhang in, pressing to form double thick sides. Bake about 18 minutes, until golden, pressing with back of fork if crust bubbles. Brush inside the crust twice with egg white. Maintain oven temp.
- 3. Filling: Whisk 3/4 cup sugar, cream, yolk and eggs in bowl to blend well. Mix in lemon juice & lemon zest. 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.
- 4. Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil. Sprinkle tart with remaining 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.
- 5. Push tart pan bottom up, remove tart. Place on platter, serve.
Tips:
- Mise en place: Before starting, ensure all ingredients are measured and prepared, and equipment is ready. This helps ensure a smooth cooking process.
- Zest the lemons finely: Use a Microplane to zest the lemons, as finer zest distributes better and releases more flavor.
- Temper the eggs: Slowly whisk hot liquid into the eggs to prevent them from curdling. Gradually increase the amount of hot liquid being added as you whisk.
- Use a water bath: Baking the tart in a water bath helps distribute heat evenly, preventing the filling from curdling or cracking.
- Chill the tart thoroughly: After baking, refrigerate the tart for at least 4 hours, or overnight, to allow the filling to set and the flavors to develop.
- Use a kitchen torch: For the best results, use a kitchen torch to caramelize the sugar topping. Move the torch in a circular motion to ensure the sugar melts evenly.
Conclusion:
This delectable Lemon Creme Brulee Tart combines the classic flavors of lemon and vanilla with a rich and creamy filling, encased in a crisp and buttery tart shell. With its elegant presentation and delightful taste, this tart is perfect for special occasions or as a sophisticated dessert to impress guests. Whether you're a seasoned baker or just starting, this recipe provides detailed instructions and helpful tips to guide you through the process. So gather your ingredients, preheat your oven, and embark on a culinary journey to create this stunning and unforgettable dessert!
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