Can I make the crust ahead of time?

Yes. Prepare and blind-bake the crust up to 1 day ahead, then store in an airtight container at room temperature before filling.

How do I get the brûlée top crispy without burning the filling?

Let the tart cool completely before torching. Use a kitchen torch with a steady flame, holding it 2-3 inches from the surface and moving constantly to caramelize sugar evenly without overheating the filling below.

What if I don't have a kitchen torch?

You can broil the tart on high for 1-2 minutes, watching closely to avoid burning. Place the tart on the top rack, close to the heat source, and monitor continuously.

Can I substitute the heavy cream?

Crème fraîche or sour cream will work but will add tanginess. Avoid low-fat cream as it may not whip properly or set correctly in the filling.

How long does the brûléed top stay crispy?

The caramelized sugar remains crunchy for about 2-4 hours. After that, it will soften as it absorbs moisture from the filling.

Brûléed Lemon Tart with Crispy Crust

Name: Brûléed Lemon Tart with Crispy Crust
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup powdered sugar; 1/2 cup unsalted butter; 2 large egg yolks; 1 tbsp lemon zest; 1/4 tsp salt; 1 cup heavy cream; 3/4 cup granulated sugar; 2 large eggs; 2 large egg yolks; 1/2 cup fresh lemon juice; 2 tbsp lemon zest; 1 large egg yolk, for egg wash; dried beans or pie weights, for blind baking; 2 tbsp granulated sugar, for brûléeing; crème fraîche, for serving

CookOSBeta

Brûléed Lemon Tart with Crispy Crust | CookOS

Ingredients

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup unsalted butter
2 large egg yolks
1 tbsp lemon zest
1/4 tsp salt
1 cup heavy cream
3/4 cup granulated sugar
2 large eggs
2 large egg yolks
1/2 cup fresh lemon juice
2 tbsp lemon zest
1 large egg yolk, for egg wash
dried beans or pie weights, for blind baking
2 tbsp granulated sugar, for brûléeingoptional
crème fraîche, for servingoptional

16 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In the bowl of a stand mixer, sift together flour and powdered sugar. Add lemon zest and cold, cubed butter. Mix until it resembles coarse crumbs.
2
Add the egg yolks and mix until the dough just comes together.
3
Shape the dough into a flat disk, wrap it, and chill in the refrigerator for at least 30 minutes.
4
On a lightly floured surface, roll out the chilled dough and carefully fit it into a 9-inch tart pan with a removable bottom. Trim any excess dough from the edges.
5
Preheat your oven to 375°F (190°C). Line the tart shell with parchment paper and fill with dried beans or pie weights.
6
Blind bake for 15-20 minutes, or until the edges are lightly golden. Remove the parchment and weights.
7
Brush the inside of the crust with an egg yolk wash and bake for another 2-3 minutes to seal the crust.
8
For the filling, combine heavy cream, eggs, egg yolks, sugar, lemon juice, and lemon zest in a large measuring cup or bowl. Blend with an immersion blender until smooth.
9
Skim any foam from the surface of the filling. Gently heat the mixture in a saucepan over low heat until it reaches 99°F (37°C). Strain the mixture through a fine-mesh sieve.
10
Reduce oven temperature to 245°F (120°C). Pour the warm filling into the pre-baked tart shell.
11
Bake for 30-40 minutes, or until the filling is set but still has a slight wobble in the center. Let it cool completely.
12
To serve, cut a slice and place it on a heatproof surface. Sprinkle an even layer of granulated sugar over the top.
13
Using a kitchen torch, caramelize the sugar until it's golden brown and bubbly.
14
Serve immediately, optionally with a dollop of crème fraîche.