Lemon Tart
Ingredients: Egg yolk, Cold heavy cream, All-purpose flour, Granulated sugar, Salt · 180 min cook time · 350kcal · ~₩7,100
Ingredients
1개 Egg yolk, 2Tbsp Cold heavy cream, 1.25cups All-purpose flour, 0.25cup Granulated sugar, 0.25tsp Salt, 113g Unsalted cold butter, 2개 Lemons
Instructions
1. Separate an egg, keeping only the yolk in a small bowl. Add 2 Tbsp of cold heavy cream to the yolk and mix.
2. In a large bowl, combine 1 and 1/4 cups (150g) of all-purpose flour, 1/4 cup (50g) of granulated sugar, and 1/4 tsp of salt. Whisk to combine.
3. Cut 113g (1/2 cup or one stick) of unsalted cold butter into small cubes. Add the butter to the dry ingredients and use your hands or a pastry blender to work it in until the mixture is crumbly, with butter pieces ranging from lentil to bean size.
4. Drizzle the egg yolk and cream mixture into the crumbly dough. Mix as you go to distribute it evenly. Switch to a fork to mush it up, then knead in the bowl by scrunching and pressing with the palm of your hand until a cohesive dough forms.
5. Form the dough into a disc, wrap it with plastic, and refrigerate for at least 1 hour, or up to overnight, until firm.
6. Lightly flour a work surface (like a silicone mat) and the top of the chilled dough. Gently roll out the dough into an 11-inch disk. If it's too hard, let it sit on the counter for a few minutes. If cracks appear, gently press them together.
7. Carefully transfer the rolled dough to a 9-inch tart pan with a removable base. Unroll it and gently press it into the pan, working from the outer edge and lifting to press into the corners. Do not stretch the dough.
8. Press the side of the dough into the fluted edge of the pan. Trim off any excess dough using a sharp knife, pulling towards the edge. If any parts are perilously thin, use a small piece of trimmed dough to reinforce them.
9. Dock the bottom of the tart shell with a fork to prevent bubbling during baking. Place the tart shell into the freezer for at least 30 minutes. While it chills, preheat your oven to 375°F (190°C).
10. Place the chilled tart shell onto a rimmed baking sheet and bake at 375°F (190°C) for about 20 minutes, or until it's a light golden color. As soon as it comes out of the oven, reduce the oven temperature to 350°F (175°C).
11. While the crust bakes, zest two lemons for the lemon curd, ensuring to get all the lemon oil from the skin for maximum flavor.
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