Am I the only one that thinks the weekends should be longer? I had a great time with my sister Molly visiting this weekend and I don't want it to end. To sweeten up the end of the weekend (and to kill some time before I met my friend for coffee in the late afternoon) I dove into some custard making to whip up these tangy lemon cream raspberry tarts. It's actually amazing that the custard turned out remotely edible, because about halfway through I realized that I was supposed to have a candy thermometer. I tried using a cheap digital thermometer I bought at CVS once when I thought I was sick, but apparently those don't register anything over 106 degrees. Whoops! My remaining comment about my efforts is that next time I will make the shells a bit deeper, but overall they were delicious!
Lemon Cream Raspberry Tart
Shortbread Tart Shell:
- 6 tbps unsalted butter
- 1 tbsp sugar
- 3 tbsp water
- 1 tbsp olive oil
- pinch of salt
- 12 tbsp all-purpose flour
Lemon Cream Filling
(Makes enough for three 4” tart or one 8” tart)
- 1/3 cup of freshly squeezed lemon juice
- ½ cup of sugar
- 2 large eggs, 1 large egg yolk at room temperature
- pinch salt
- ½ cup (1 stick) of COLD unsalted butter, cut into small cubes
For Shortbread Shell
- Preheat over to 400 F
- In an oven safe container, combine butter, water, olive oil, sugar and salt and place in oven for 15 minutes, until it starts to bubble and brown.
- Remove from oven and stir in flour. Mixture will start to pull away from sides of pan and can form into a ball/clump. When it’s cooler, pat into bottom and edges of tart molds.
- Bake 10 – 15 minutes at 400 F until crust is light brown and flakey.
For Cream Filling:
- Fill bottom of a double boiler with 2 inches of water and bring to a simmer over medium heat.
- Combine lemon juice, egg, egg yolk, sugar and salt into top of double boiler and stir/whisk. This is where I ran into confusion – the recipe I modified from Hummingbird High says to whisk until thermometer reaches 180 F. I didn’t have one so I whisked (without stopping) for 12 minutes until mixture began to thicken and turned light yellow.
- Take off top pan of double boiler and cool the mixture about 5 minutes (recipe said until it was 140 F) and then start to incorporate the cold butter, several cubes at a time. Use a mixer, adding cubes as the others are fully dissolved. The mixture will become even paler yellow and more opaque.
- Cover filling and refridgerate for 1-2 hours.
- After filling is chilled, pour into tart shells and grate some fresh lemon zest over cream. Place fresh raspberries on top.