Prep Time | Cook Time | Serves | Level |
|---|---|---|---|
60 minutes | 42-50 minutes | 8 | Intermediate |
Delight in Chef Bongo’s Classic Lemon Tart – A French Patisserie Masterpiece with a Zesty Twist
"It's tart, it's sweet, it's unpretentious, yet it's beyond delicious" - A sweet tooth aficionado
Opening Anecdote:
Embark on a culinary journey with the classic Lemon Tart, a Bongo favourite dessert that marries the elegance of French patisserie with the zest of sun-kissed citrus. Originating from France, the lemon tart has delighted palates since the Renaissance, a treat once reserved for royalty and now enjoyed by all.
As you savor the bright, tangy flavors, consider this: lemons made their way to Africa around 700 AD through Arab traders, becoming a symbol of love and fidelity in the Victorian era due to their rarity and vibrant hue.
Today, the lemon tart continues to evolve, with variations like South Africa’s lemon and condensed milk tart, a sweet twist on the classic that’s as refreshing as a breeze on the Cape.
So, as you indulge in this delightful dessert, you’re not just tasting a treat—you’re savoring a slice of history! 🍋
Now Let's Go to the Recipe by
Lemon Tart Zest and African Sunsets
INGREDIENTS
FOR THE CRUST:
1½ cups (190g) all-purpose flour
1/4 cup (50g) powdered sugar
1 large egg
1/2 cup (115g) unsalted butter, chilled and cubed
1/4 teaspoon salt
1 teaspoon vanilla extract
FOR THE FILLING:
3/4 cup (150g) granulated sugar
2 large eggs
3 egg yolks
1/4 teaspoon salt
1/2 cup (120ml) heavy cream
1/2 cup (120ml) fresh lemon juice
Zest from 2 lemons
DIRECTIONS
Prepare the Crust:
In a food processor, combine flour, powdered sugar, and salt.
Add the cubed butter and pulse until the mixture resembles coarse crumbs.
Incorporate the egg and vanilla extract, pulsing until the dough comes together. Avoid overmixing.
On a floured surface, shape the dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
Roll out the dough to approximately 1/8 inch thickness and fit it into a 9-inch (23-24cm) tart pan. Press the dough evenly into the bottom and up the sides of the pan. Trim any excess dough and prick the base with a fork. Freeze for 30 minutes.
Make the Filling:
Whisk together the eggs, egg yolks, and sugar in a large bowl.
Stir in the lemon zest, lemon juice, and then gently whisk in the heavy cream until well combined. Set aside.
Blind Bake the Crust:
Preheat the oven to 350°F (175°C).
Line the chilled crust with parchment paper and fill with pie weights, dry beans, or rice.
Bake for 15 minutes, then remove the weights and parchment paper.
Continue baking for another 10-15 minutes until the crust is lightly golden.
Bake the Filling:
Reduce the oven temperature to 300°F (150°C).
Pour the filling into the hot crust and bake for 17-20 minutes, or until the filling is just set.
Cool and Chill:
Allow the tart to cool to room temperature, then refrigerate for at least 2 hours before serving.
Congratulations, dessert aficionados! You’ve just created a Lemon Tart that’s not only delicious but also a slice of history. Enjoy every tangy bite.
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