French-style lemon tart filled with creamy lemon curd in a crumbly tart crust that tastes just like a cookie. This classic tarte au citron will certainly wow you with it’s sweet and tangy flavours, balanced with a dollop of whipped cream and some fresh fruit.
Makes 1 x 16cm tart
1 Egg Yolk
40g Icing Sugar
60g Unsalted Butter (cold, cut into cubes)
130g Cake Flour (sifted)
1tsp Vanilla extract
A pinch of salt
2 Egg Yolks
55g Caster Sugar
40g Fresh Lemon Juice (from about 2 medium-sized lemons)
100g Whipping Cream
15g Icing sugar (optional)
1 tbps Fruit Jam (optional)
Lemon Rind for sprinkling (optional)
Lime Rind for sprinkling (optional)
Rosemary 1 sprig (optional)
- Add Flour, sugar and salt into a food processor and pulse until well combined.
- Add in cold butter and pulse a few times until dry crumbs form.
- Add in egg yolk and pulse again until well combined.
- Remove contents from food processor and knead into a dough.
- With a rolling pin, roll out into a patty and then chill in the fridge for at least 1 hour.
- Preheat oven to 180 degrees Celcius.
- Take the dough out of the fridge. In between 2 sheets of parchment paper, roll out the dough to slightly bigger than the tart mould.
- Gently lift dough and put into the tin. Cutaway excess dough on the sides and press down firmly against the side of the tin to ensure that there are no gaps. Using a fork, poke holes into the dough.
- Blind bake for 15 mins and then remove the baking beans/ beads and bake for another 10 mins at 170 degrees Celcius.
- Remove from oven and let it cool totally before unmoulding.
- Gently beat the egg yolks in a saucepan to loosen it.
- Over low heat, add lemon juice and sugar and while stirring, cook till the mixture thickens.
- Add in butter and mix till butter is combined.
- Remove from heat. Cling wrap it with no gaps/ air pockets and then chill in the fridge for at least 1 hour.
- [Optional] For those with a sweeter taste bud, spread a thin layer of fruit jam on the base of the tart.
- Fill the tart shell with lemon curd and smooth out the surface.
- Whisk the whipping cream till about 70%. Pipe around the tart and add fruits or other decorations.
- Serve chilled.
– Recipe by Candice Cheong, our Behind-the-Scene Marketing Think-Tank / Late Night Baker!-
About the author:
Candice Cheong heads Marketing at Spoonful. She stems from an Advertising and Marketing Communications background having graduated from the University of Canberra, Australia and has been working in the media industry for more than 15 years. Her passion for food led her to Spoonful and she’s inspired by teammates here, further fueling her hobby in baking. As a mom of two young kids, Candice works in the day and bakes at night, earning her the nickname The Late Night Baker. Besides baking, she has an innate passion for all things Japanese, travel, and a keen interest in photography. Follow Candice on Instagram @dice97