Side Pannel
Tangy Lemon Custard Tart
Tangy Lemon Custard Tart
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Desserts
Ingredients List
- 1 2/3 c Whole-wheat pastry or
- Unbleached white flour
- 2 tb Date 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 c Light honey or to taste
- 2 Eggs
Directions
1. Preheat oven to 450 degrees F. In a large mixing bowl, combine flour and
date sugar. Make a well in center of dry ingredients and grate in butter or
stir in oil. With fingers or a pastry mixer, combine 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 and 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
F and bake until firm and lightly browned (about 30 more minutes).
Makes 1 nine-inch tart.
date sugar. Make a well in center of dry ingredients and grate in butter or
stir in oil. With fingers or a pastry mixer, combine 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 and 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
F and bake until firm and lightly browned (about 30 more minutes).
Makes 1 nine-inch tart.
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