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Rustic Lemon Cream Tart is a delightful dessert that combines the zesty brightness of lemons with a rich, creamy filling, all nestled in a buttery, flaky crust. This tart is perfect for any occasion, whether you’re hosting a dinner party or simply indulging in a sweet treat at home. With its balance of tartness and sweetness, this recipe is sure to impress your family and friends. Follow this step-by-step guide to create your own Rustic Lemon Cream Tart, and enjoy the burst of citrus flavor in every bite!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 tablespoons ice water
- 1 cup heavy cream
- 1 cup lemon juice (freshly squeezed)
- 1 cup granulated sugar (for filling)
- 3 large eggs
- 2 tablespoons lemon zest
- Powdered sugar for dusting
- Lemon slices for garnish (optional)
Instructions
- Make the Tart Crust: In a mixing bowl, combine the flour and sugar. Add the softened butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and ice water until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Roll out the Dough: On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Prick the bottom with a fork to prevent bubbling.
- Bake the Crust: Bake the tart crust in the preheated oven for 20-25 minutes, or until lightly golden. Remove from the oven and let it cool completely.
- Prepare the Lemon Filling: In a mixing bowl, whisk together the eggs and granulated sugar until well combined. Add the lemon juice and lemon zest, and mix until smooth.
- Combine with Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the lemon mixture until fully incorporated.
- Fill the Tart: Pour the lemon cream filling into the cooled tart crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
- Serve: Once set, dust the top with powdered sugar and garnish with lemon slices if desired. Slice and serve chilled.
FAQs
Can I use store-bought crust for the Rustic Lemon Cream Tart?
Yes, you can use a store-bought pie crust to save time. Just make sure to pre-bake it according to package instructions before adding the filling.
How long can I store the Rustic Lemon Cream Tart?
The tart can be stored in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap to keep it fresh.
Can I make this tart ahead of time?
Absolutely! The Rustic Lemon Cream Tart can be made a day in advance. Just keep it refrigerated until you are ready to serve.
What can I substitute for heavy cream?
If you want a lighter version, you can substitute heavy cream with whipped coconut cream or a dairy-free alternative, but the texture may vary.
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