This is a lovely creamy lemon tart, easy to make. I made several versions of the lemon tart, adding in this version some poppy seeds to the crust (optional) and reducing the butter content I usually put. And here is the recipe I think works the best!
The quantity in the recipe here make 8-12 servings (I use the 12″, 31cm tart pan from Ikea). The tart is ready in 90 minutes, plus at least 1 hour of cooling time.
For the crust
- ¼ cup of flaked almonds
- 1 ¼ cups of whole wheat flour
- 2 tablespoons of Demerara sugar (I use coconut sugar)
- 2 tablespoons of poppy seeds (optional)
- A pinch of salt
- ½ cup of cold, unsalted butter (115 g), cut into small chunks. (In the version photographed: I reduced the butter content to ⅓ cup, about 75 grams. The crust is acceptable but too crunchy. Also, as the dough is more friable, it is rather difficult to build the tart shell. So will stick with ½ cup of butter for the future tarts!)
- 3 tablespoons of ice water
- ½ teaspoon of pure vanilla extract
For the filling
- ⅓ cup of Demerara sugar (I use coconut sugar)
- 4 large eggs
- 1 cup of half and half
- ¼ cup of heavy cream
- 1 cup of freshly squeezed lemon juice (it’s about 5-6 lemons). Before juicing the lemons, roll them on a flat surface with the hand as this will help to extract more juice. Also, I noticed that it is better to use lemons which have been at room temperature for a while, instead of cold ones.
For the decoration (optional)
- Zest of one of the lemons
- ½ teaspoon of poppy seeds
First prepare the tart crust: In a food processor, add the almonds, whole wheat flour, sugar, poppy seeds (optional) and salt, and pulse to chop the almonds and to combine. Add the butter in chunks around the flour mixture, and process until getting a sandy consistency. In a small mixing bowl, mix the cold water and the vanilla extract, and drizzle evenly on the flour and butter mixture, and process until getting a ball of dough. Remove carefully the ball from the food processor, remove the blade, and collect with the hand the remaining dough, and reintegrate to the ball. Shape the ball into a 2.5-cm thick disk, wrap it in a plastic wrap, and refrigerate for 20 minutes.
Preheat the oven at 180 degrees Celsius.
Place the dough in the middle of a large tart pan with a removable bottom (I use the 12″, 31cm tart pan from Ikea), and with the hands press it out and built the shell. Trim the excess dough around the rim. Make sure there are no holes in the crust – if any, use the excess dough from the rim to patch them. Prick the bottom with a fork, then line inside a parchment paper, cover with dried beans or rice to make a weight, and bake for 15 minutes. Remove the parchment paper and beans/rice, and cook for 5 minutes more until the crust is slightly golden brown.
In the meantime, while the crust is in the oven: in a mixing bowl, whisk together with a fork the sugar and eggs, until the sugar is dissolved. Stir in the half and half, heavy cream and lemon juice, and mix well to combine.
Pour the filling into the precooked crust, and bake for 35 minutes at 180 degrees Celsius.
Remove from the oven, and decorate with the lemon zest and poppy seeds (optional). Let it cool at least one hour before eating for the filling to set. I found that the tart is lovely after having spent few hours in the fridge.