Tart Au Citron-one of my favorite french desserts. It is usually something i would always choose to buy first in a french patisserie.
Made Tart Au Citron for care group last friday, and it turned out yummy, though my husband thinks it tasted a tad too sour.
For those who would want to try your hand in making it, the recipe is below. A two part recipe. Part 1: sweet pastry dough (which has to be chilled for at least 4 hours before using it) and Part 2: lemon custard filling-which is relatively easy beside the laborious task of finely zesting and squeezing lemons.
284grams unsalted butter softened
1 ½ cup icing sugar (sifted)
½ cup ground almonds
½ teaspoon salt
½ teaspoon vanilla bean pulp/or ¼ teaspoon pure vanilla extract
2 large eggs, at room temperature
3 ½ cups all purpose flour
Making dough in a mixer-using a paddle attachment
- beat butter on low speed until creamy, then add sugar, ground almonds, salt, vanilla and eggs.
- All in all of the flour in 3-4 additions and mix only until the mixture comes together to form a soft moist dough.-Don’t over mix it
- Divide dough into 3 portions-for 3 pieces of 10 inch tarts
Dough can be wrapped and kept in the fridge and chilled for at least 4hours before using or kept frozen for up to a month. –useful for whipping up any last minutes desserts.
Rolling the dough
- Always make sure the surface is light floured, rolling pin is floured, your hands are floured-prevents tart dough from sticking.
- It is best to roll the dough on a cooled marbled surface –As the marble surface would keep the tart dough cool.
- At any point where the dough is too soft and falls apart-all is not lost, simply put it back into the fridge and chill again before reworking the dough again.
Blind bake the tart dough –by putting weights on the dough while baking to prevent the dough from rising.
Weights can be-uncooked rice, dried beans
- cut a circle with baking paper to fit into each tart crust and fill with weights-paper must be larger than the tart for using lifting later
- Partially bake the crust for 18-20mins in a preheated 180 degrees Celsius oven until crust is lightly coloured.
- Then remove the baking paper and weights and bake the tart for another 5-7 mins until golden brown.
Lemon filling (enough to fill a 10 inch tart)
4 eggs (room temperature)
2 egg yolks (room temperature)
275 grams caster sugar
190ml thick double cream
250ml lemon juice
finely grated zest of 4 lemons
- Whisk together the eggs, egg yolks and sugar (lightly)
- Add cream, lemon juice and zest and whish until full incorporated.
Tip: whisk lightly with as little air bubbles on the surface for a smooth tart surface
After the tart crust is fully baked, pour in the lemon filling into the crust and bake for 35-40mins at 150 degrees celcius until the filling is set.
Best to chill before serving.