 |
Tangy Lemon Custard Tart Recipe | |
Dessert | |
|
Ingredients:
1 2/3 cup unbleached white flour2 tb sugar 4 tb chilled unsalted butter 1 egg white 1 tb apple cider vinegar 4 tb ice water grated rind of 1 small lemon juice of 2 medium lemons 1/2 cup light honey 2 eggs
Directions:
Preheat oven to 450 degrees F.In a large mixing bowl, combine flour and sugar. Make a well in center of dry ingredients mix butter and flour mixture until it is the texture of cornmeal. Do not overmix. Add egg white, vinegar and enough of the ice water to form a ball of dough. Wrap in plastic wrap a refrigerate for 10 minutes. 2. In a blender or food processor, combine lemon rind, juice, honey, and eggs, and puree until smooth. 3. Lightly flour a counter or breadboard. Roll ball of dough into a 14-inch circle and press into a 9-inch tart pan (preferably one with fluted edges). Pour in lemon filling. Bake for 10 minutes, then lower heat to 350 degrees and bake until firm and lightly browned (about 30 more minutes). I know this is for regular pastry crust and you said the one your looking for had cake/shortbread shell. Some chefs will use various breads, shortcakes, and cakes for their crusts. I hope this helps you. | |