Lemon Crme Brulee Tart
Elevate your dessert game with this indulgent Lemon Crème Brûlée Tart—a showstopping treat that marries the tangy brightness of lemon with the luxurious creaminess of crème brûlée. Featuring a buttery, golden tart crust as its base, this recipe is filled with a velvety custard infused with freshly squeezed lemon juice, fragrant zest, and a hint of vanilla for depth. Topped with a signature caramelized sugar layer, this tart combines the irresistible crunch of brûlée with the refreshing zest of citrus in every bite. Perfect for elegant gatherings or as a special finale to any meal, this dessert is as delightful to serve as it is to savor. With its crisp caramel crust, silky filling, and vibrant citrus flavor, this Lemon Crème Brûlée Tart is sure to become a new classic in your baking repertoire.
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Ingredients
- 200 grams All-purpose flour
- 50 grams Powdered sugar
- 100 grams Unsalted butter (cold, cubed)
- 1 Egg yolks (for the crust)
- 1 tablespoon Cold water
- 250 milliliters Heavy cream
- 100 milliliters Whole milk
- 100 grams Granulated sugar (for filling)
- 5 Egg yolks (for filling)
- 80 milliliters Lemon juice (freshly squeezed)
- 2 teaspoons Lemon zest (finely grated)
- 1 teaspoon Vanilla extract
- 50 grams Granulated sugar (for caramelizing)
Directions
Step 1
1. To make the tart crust, combine the all-purpose flour and powdered sugar in a mixing bowl.
Step 2
2. Add the cold, cubed butter and rub it into the dry ingredients using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
Step 3
3. Mix in the egg yolk and 1 tablespoon of cold water until the dough just comes together. Avoid overmixing.
Step 4
4. Shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes.
Step 5
5. Preheat your oven to 180°C (350°F). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan.
Step 6
6. Press the dough into the tart pan, trimming the edges, and prick the base with a fork. Line with parchment paper and fill with baking weights or dried beans.
Step 7
7. Blind-bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes, or until golden. Set aside to cool.
Step 8
8. For the lemon crème brûlée filling, heat the heavy cream and milk in a saucepan over medium heat until small bubbles form around the edges (do not boil).
Step 9
9. In a separate bowl, whisk together the sugar and egg yolks until pale and well combined.
Step 10
10. Slowly pour the hot cream mixture into the egg mixture, whisking constantly, to temper the eggs.
Step 11
11. Stir in the lemon juice, zest, and vanilla extract until fully incorporated.
Step 12
12. Strain the mixture through a sieve into a clean bowl to remove any zest or curdled bits.
Step 13
13. Pour the filling into the cooled tart shell and bake at 150°C (300°F) for 30-35 minutes, or until the filling is set but still slightly wobbly in the center.
Step 14
14. Cool the tart to room temperature, then refrigerate for at least 2 hours to fully set.
Step 15
15. Just before serving, sprinkle an even layer of granulated sugar over the surface of the tart.
Step 16
16. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Allow it to cool for a minute to harden.
Step 17
17. Slice and serve your Lemon Crème Brûlée Tart, enjoying the mixture of the creamy filling and the crackly sugar topping.
Nutrition Facts
| Serving size | (1058.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3480.5 |
| Total Fat 197.0g | 0% |
| Saturated Fat 113.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1584.7mg | 0% |
| Sodium 190.6mg | 0% |
| Total Carbohydrate 368.0g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 207.8g | |
| Protein 41.5g | 0% |
| Vitamin D 153.4IU | 0% |
| Calcium 317.2mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 606.3mg | 0% |
Source of Calories