Lemon Brûlée Tart with Creamy Custard and Caramelized Sugar Topping

Lemon Brûlée Tart

Category: Desserts
Serves: 1 (Single large tart)

Ingredients

Instructions

1. Preparing the Pastry:

   • Start by placing cold, cubed butter into the bowl of a stand mixer. Add the granulated sugar and powdered sugar, already sifted together. Then, sprinkle in the fine salt.
   • Crack in 1 whole egg and 2 egg yolks into the bowl.
   • Mix until the ingredients form a cohesive dough, then shape it into a ball and flatten it slightly. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

2. Rolling and Shaping the Pastry:

   • After resting, take the dough out of the fridge and place it onto a sheet of parchment paper. Roll it out gently with a rolling pin to form a circle.
   • Place another sheet of parchment paper on top of the dough. Then, grease a 25cm (10-inch) tart pan with removable sides lightly with butter.
   • Carefully lift the dough and transfer it to the prepared tart pan, rolling it over a rolling pin if necessary. Press the dough into the pan, ensuring it covers the base and edges, creating a rim about 2.5 cm (1 inch) high.
   • Use a small knife to trim any excess dough from the edges. Prick the base of the dough with a fork to prevent it from puffing up while baking.
   • Place a disk of parchment paper over the pastry and set aside.

3. Preparing the Lemon Custard:

   • In a large mixing bowl, combine the 8 eggs with the 350g of granulated sugar. Add the sugar gradually in three separate additions, whisking constantly with a hand whisk until the mixture becomes light and frothy.
   • Set the bowl aside. Next, pour the heavy cream into a separate bowl and whisk it using an electric hand mixer until it thickens to a creamy consistency (it should be creamy but not whipped).
   • Gradually incorporate the whipped cream into the egg and sugar mixture. Be sure to mix gently so the custard remains smooth.
   • Zest the 6 lemons, and then juice them. Add both the zest and juice to the custard mixture, stirring well to combine.

4. Baking the Tart:

   • Preheat your oven to 125°C (257°F) if you’re using a conventional oven, or 115°C (239°F) for a fan-assisted oven.
   • Pour the prepared lemon custard into the tart crust, ensuring that it sits evenly.
   • Place the tart into the preheated oven and bake for 1.5 to 2.5 hours. The exact baking time may vary depending on how cold the custard is when you place it in the oven. If the custard is chilled, it will take longer to bake, so be patient.
   • Check for doneness by ensuring the custard is set but still slightly jiggly in the center. You want a firm edge but a creamy, slightly wobbly center.

5. Finishing Touches:

   • Once the tart is baked, let it cool slightly at room temperature. Then, remove it from the pan and transfer it to a wire rack to cool completely.
   • After cooling, sprinkle a generous amount of brown sugar evenly over the surface of the tart.
   • Use a kitchen torch to carefully caramelize the brown sugar, creating a golden, crispy brûlée crust on top of the tart. Move the torch in a sweeping motion to ensure the sugar melts evenly.

6. Serving:

   • Once the sugar has formed a beautifully crisp, golden crust, allow the tart to cool completely before serving.
   • Slice and serve the Lemon Brûlée Tart at room temperature, enjoying the contrast between the creamy lemon custard and the crisp, caramelized topping.

This Lemon Brûlée Tart is a perfect balance of rich, zesty lemon flavor and the indulgent sweetness of a caramelized sugar topping. The buttery, crisp tart crust forms the perfect base for this velvety custard, creating a memorable dessert that’s ideal for any special occasion or a weekend treat.

Enjoy the bright, refreshing taste of lemon in this elegant and decadent tart that will surely impress all of your guests!