Lemon Crème Brûlée Tart Recipes

Steps:

• For crust:
• Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.
• Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold overhang in, pressing to form double-thick sides. Bake crust until golden, pressing with back of fork if crust bubbles, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature.
• For filling:
• Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.
• Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour.
• Push tart pan bottom up, releasing tart. Place on platter, garnish with lemon slices, if desired, and serve.

Steps:

• Preheat oven to 375 degrees. Turn out dough onto a lightly floured work surface; roll to 1/8 inch thick. Press into bottom and up sides of a 13 3/4-by-4 1/4-by-1-inch rectangular tart pan (pan should have a removable bottom); trim dough along rim. Refrigerate until cold, about 30 minutes.
• Line bottom with parchment paper; add pie weights. Bake shell until edges just turn golden, about 10 minutes. Remove weights and parchment; bake until golden brown, 10 to 12 minutes. Let cool completely on a wire rack.
• Put lemon juice and 1 cup sugar into a heatproof bowl. Pass yolks through a fine sieve into bowl; whisk to combine. Set bowl over a pan of simmering water; whisk until thick, about 10 minutes. Remove bowl from heat; stir in zest. Stir in butter, 1 piece at a time, until it melts. Pour filling into tart shell. Refrigerate, uncovered, until firm, about 2 hours.
• Place tart on a baking sheet. Remove sides from pan and place them upside down over sides of tart to prevent edges from burning. Sift 2 to 3 tablespoons sugar evenly over top of filling. Using a small butane kitchen torch, carefully caramelize sugar until it is deep amber. Tart can be stored in an airtight container at room temperature up to 1 day.

Steps:

• For crust: Combine flour, sugar and salt in processor.
• Blend 5 seconds.
• Using on/off turns, blend in butter until coarse meal forms.
• Add 4 teaspoons cream.
• Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
• Gather dough into ball; flatten into disk.
• Wrap and chill at least 2 hours.
• Preheat oven to 350°F.
• Roll out dough on floured surface to 12-inch round.
• Transfer to 9-inch diameter tart pan with removable bottom.
• Roll overhand in, pressing to form double thick sides.
• Bake crust until golden, pressing with the back of fork if crust bubbles, about 18 minutes (small cracks may appear).
• Brush inside of hot crust twice with egg white.
• Maintain oven temperature.
• For filling: Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well.
• Mix in lemon juice and lemon peel.
• Pour filling into warm crust.
• Bake until filling is slightly puffed at edges and set in center, about 30 minutes.
• Cool completely about 1 hour.
• Preheat broiler.
• Place tart on baking sheet.
• Cover edge of crust with foil to prevent burning.
• Sprinkle tart with 2 tablespoons sugar.
• Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes.
• Transfer tart to rack.
• Cool until topping is crisp, about 1 hour.
• Push tart bottom up, releasing tart.
• Place on platter, garnish with lemon slices, if desired, and serve.

Steps:

• Pulse flour, confectioners' sugar, lemon zest, and salt for crust in a food processor to combine. Add cold butter and pulse until coarse crumbs form. Mix egg yolks and lemon juice together in a small bowl; pour in through the chute and process until dough forms into a ball.
• Use floured hands to remove crust mixture and press into two 9-inch tart or pie pans, covering the bottoms and up the sides. Chill for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Remove crusts from the oven and line with foil and pie weights.
• Bake in the preheated oven for 15 minutes. Remove foil and weights and loosely cover the crust edges with foil. Reduce oven temperature to 375 degrees F (190 degrees C) and bake for 15 more minutes. Cool on a wire rack.
• While the crusts are cooling, prepare filling: Remove lemon zest in strips with from both lemons with a vegetable peeler. Set lemons aside for another use. Place zest in a medium saucepan with cream, milk, and vanilla paste; bring to a simmer, then turn off heat and cover.
• Bring 2 inches of water to a boil in a 5-quart pot. Whisk egg yolks, sugar, and lemon juice together in a heat-proof bowl over the water until sugar has dissolved; make sure the bowl is not touching the water. Stir with a heat-resistant spatula until mixture is thick and pale yellow, with a consistency of heavy cream, about 8 minutes.
• Slowly stir in heavy cream-lemon zest mixture and continue to cook, stirring constantly, until custard thickly coats the back of a spoon, about 15 minutes. An instant-read thermometer should read between 195 and 200 degrees F (91 to 93 degrees C).
• Dissolve gelatin in water in a small bowl. Stir gelatin mixture into the custard and cook for 3 to 5 more minutes. Strain custard through a fine sieve into a 2-quart measure. Pour into the cooled crusts and refrigerate until set, at least 4 hours.
• When ready to serve, sprinkle 1/2 of the sugar over each tart to within 1 inch of the outer edges. Brûlée with a torch until sugar bubbles and is caramelized. Refrigerate, uncovered, until topping hardens, about 10 minutes, before serving.

Steps:

• Roll the puff pastry 1/4-inch thick and pierce it all over with the tines of a fork. Line a flan ring with the pastry and chill the ring for 20 minutes.
• Preheat the oven to 350 degrees F.
• Line the flan ring with parchment paper or coffee filters and fill the shell with pie weights. Bake the pastry shell for about 25 minutes, or until the pastry is golden brown. Remove the shell from the oven and let cool to room temperature. Remove the pie weights.
• Distribute the fruit evenly over the bottom of the shell, then pour in the Creme Brulee. Smooth the top with a long-bladed spatula.
• Just before serving, heat a caramel iron on the burner of a stove. Sprinkle the sugar evenly over the top and carefully caramelize the sugar with the hot iron. Alternately, place the tart under a hot broiler, near the heat, for 1 to 2 minutes, or until the sugar caramelizes. Or use a small blow torch to caramelize the sugar.
• In a large metal bowl set over a bain marie, whisk the egg yolks and sugar together until the mixture is light and thick enough to form a ribbon. This takes quite a long time; be strong and patient. Remove from the heat.
• Carefully whisk in the cream. Add the vanilla bean. Place the bowl back over the bain marie and cook slowly for about 45 minutes, stirring frequently. Take care that the water does not boil. The custard will be done when the mixture adheres to your fingers without dripping.
• When the custard is done, remove from the heat and whisk in the butter, a little at a time, until all of it has been incorporated. Strain through a fine strainer into a bowl. Chill at least 6 hours or overnight.

Steps:

• For the dough: Add the flour, sugar, lemon zest and salt to a stand mixer fitted with a dough hook. Mix together for 30 seconds. Add the vanilla seeds and mix to combine. Add the butter and mix on medium speed (no higher than speed 4), until the mixture looks like coarse crumbs.
• In a small bowl, beat together the egg yolks and the rum. Add to the mixer, as the machine keeps running on medium speed; the dough will start to form. As soon as it starts to leave the sides of the bowl, turn off the machine. By hand, on a flat surface, work the dough into the shape of a disk and refrigerate for about 1 hour.
• Preheat the oven to 375 degrees F. Butter an 11-inch tart pan very well.
• On a floured surface, roll the dough to about 1/4-inch thick and gently lay it into the tart pan. Press the dough lightly into the round edges, then, using your fingers, press on the edges of the pan, cutting off the excess. With a fork, poke the dough several times, all the way through to the pan. Brush the dough with a thin layer of egg white. Bake, with a sheet tray on the rack below it, until the edges of the dough look golden and crisp, 25 to 30 minutes.
• For the filling: Whisk together the cream, sugar, yolks and eggs in a large bowl. Whisk in lemon juice and zest. Let rest while the tart shell bakes.
• Remove the crust from oven, place on a sheet tray and pour the filling into the warm shell. Tap gently on the counter to release any excess air bubbles.
• Lower the oven temperature to 300 degrees F.
• Bake the tart in the oven for 40 minutes. The custard will appear firm with just a slight jiggle in the center of the tart. Remove from the oven and let cool for about 30 minutes.
• To serve, remove the tart from the pan, sprinkle evenly with granulated sugar and use a torch to caramelize it. Repeat the final step twice to ensure a real crunch! Garnish with the powdered sugar.

Steps:

• Preheat oven to 325. From lemons, remove 6 strips peel (3"by 1" each)and squeeze 3 tablespoons juice.
• In 1-quart saucepan, heat cream, cinnamon stick, and lemon peel over med.-high heat just until simmering. Remove saucepan from heat;cover and let stand 15 minutes.(Cream will develop a thin skin on top;whisk in when mixing into egg yolks.) Remove cinnamon stick and lemon peel;discard.
• In large bowl, with whisk or fork, beat egg yolks, 1/3 cup sugar, and salt until blended.Whisk for one minute(you don't want it to be grainy from the sugar, it should be smooth)Beat in warm cream mixture and lemon juice. Pour custard in six 3-oz. broiler safe ramekins or custard cups.
• Place ramekins in 13"by9" baking pan,carefully pour boiling water into baking pan to come halfway up sides of ramekins. Bake 35 to 40 minutes or just until set (mixture will still be slightly soft in center). Remove ramekins from baking pan; cover and refrigerate at least 2 hours or until well chilled.
• Up to 4 hours before serving, preheat broiler. In small bowl, combine cinnamon and remaining 1 tablespoon sugar. Sprinkle tops of chilled custards with sugar mixture.
• Place ramekins on cookie sheet. Place cookie sheet with ramekins in broiler at closest position to source of heat and broil 1 to 2 minutes until sugar melts and browns slightly. Serve immediately or refrigerate up to 4 hours. If not served within 4 hours, sugar topping will lose its crispness.

Steps:

• Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. Slowly stir in hot cream. Stir in lemon zest and extract., Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake until a knife inserted in the center comes out clean (centers will still be soft), 45-50 minutes., Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 30-60 minutes before serving., To caramelize topping in a broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Refrigerate 30-60 minutes before serving.

Steps:

• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 15 to 20 minutes more. Remove from oven and reduce oven temperature to 300°F.
• Whisk together cream, 1/2 cup sugar, zest, juice, yolks, and whole egg until combined.
• Put tart shell (in tart pan) on a large baking sheet and transfer to oven. With oven rack extended, carefully pour filling into tart shell (custard will still have bubbles on top), then carefully slide rack into oven. Bake tart until custard is set 3 inches from edge but trembles slightly in center when gently shaken, 25 to 35 minutes. Remove from baking sheet and cool in pan on a rack 30 minutes, then remove side of pan and cool to room temperature, about 1 1/4 hours.
• Just before serving, sprinkle remaining tablespoon sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned (be careful not to burn sugar). Let tart stand 5 minutes before serving.

Steps:

• Place sugar and lemon in a large stainless-steel bowl. Push yolks through a sieve into bowl, and whisk to combine.
• Set bowl over a pot of simmering water, and stir slowly until mixture thickens, 15 to 20 minutes. Cook 5 minutes longer.
• Remove bowl from heat, and stir in zest. Stir in butter piece by piece until completely melted. Pour into cooled tart shell. Chill until firm, at least 1 hour.
• Preheat broiler. Remove outer ring from tart pan, and place pan on a large cookie sheet. Place outer ring upside down on top to protect pastry from burning.
• Sift sugar evenly over top, and place under broiler. Watch carefully; remove tart when top is evenly browned.

Steps:

• Finely grate the zest of 3 of the lemons into a bowl. Halve all the lemons, then use a fork to squeeze out all the juice and pulp into the bowl with the zest - don't worry about the seeds. Crack the eggs into a separate bowl, then whisk in the caster sugar until completely combined. Whisk in the cream and lemon juice mix, then set aside.
• Place a 23cm tart ring or loose-bottom flan tin on a baking sheet lined with greaseproof paper. On a surface dusted with icing sugar, roll out the pastry to the thickness of a £1 coin. Lift onto a rolling pin, then drape over the tart ring or flan tin, leaving the excess hanging over the edge. Carefully press the pastry into the sides with a small ball of pastry. Put in fridge or freezer for 20 mins to allow pastry to chill.
• While the pastry is chilling, heat oven to 200C/fan 180C/gas 6. Prick the base of the pastry case, line with greaseproof paper and baking beans, then bake for 15 mins. Remove the paper and beans, then bake the case for 5-10 mins more until it is biscuity brown and crisp. Lower oven to 150C/fan 130C/gas 2.
• Use a ladle to push the lemon custard through a sieve into a bowl, pressing down on the pulp to extract as much juice as possible. Skim the bubbles from the surface of the custard, then pour the custard into a jug. Pull the tart out of the oven slightly, then pour in the custard so it comes to the top. You may have some left over. Push tart back in, then bake for 35-40 mins until the top forms a light crust and the custard is just set. Leave to cool, then chill.
• While the tart is cooling, make the berry salad. Place a large non-stick frying pan over a medium heat and scatter the icing sugar over the base. Heat until the sugar dissolves and caramelises. Throw in the berries, toss with the sugar, then splash in the sherry vinegar. Bubble for a min until everything is just starting to soften, then tip onto a plate and leave to cool slightly.
• Use a serrated knife to trim away the pastry and make a neat edge. Dust the tart lightly with icing sugar, then use a blowtorch to caramelise the top. Leave the top to set, then repeat the process so that you get an extra-thick layer of caramel. Stir the mint through the berries. Serve the tart in slices with a bowl of the berry salad on the side.