TWD -- Tartest Lemon Tart in Mini

This week for Tuesdays with Dorie, Babette of Babatte Feasts choose Tartest Lemon Tart. I was intrigued with this recipe because it used whole lemons, not only the fruit but the pith and peel. Lemon zest adds another layer of lemon flavor and I'm all about laying flavors.

However I did change this recipe and made mini tarts. I made a full recipe of Dorie's Sweet Tart Dough with Nuts and used Almond Meal. A full recipe of the Sweet Tart Dough with Nuts made exactly 8 mini tarts.

Then I cut the Lemon Custard recipe in half and made in on my stove top like a pudding. First combining the cream, cornstarch, sugar, eggs and butter and bringing it to a boil and allowing it to thicken. I then set it aside to cool and blended in the minced lemon. I filled 8 mini tart shells with the Lemon Custard, topped with some whipped cream and chocolate shavings.

When I was making the Lemon Custard I almost cut the sugar down and after tasting I wish I had. I like a very tart lemon flavor and the 3/4 c. sugar should have been cut to 1/2 c. sugar and I think my Mini Lemon Tarts would have been perfect.






Tartest Lemon Tart
Recipe adapted from "Baking from my Home to Yours" by Dorie Greenspan

1 lemon, scrubbed and dried
3/4 cups sugar (1/2 c. for a more lemon flavor)
1 large egg, at room temperature (I used leftover eggs that I had frozen.)
1 large egg yolk, at room temperature
2 1/2 tsp cornstarch
½ cup heavy cream
2 TBL unsalted butter

Cut lemon in 2 and remove pits and cut into small pieces. Put lemon in FP and mince.

In a small sauce pan, mix cream and cornstarch until cornstarch is completely dissolved. Whisk egg and yolk and blend into cream mixture. Heat and add the 2 TBL butter 1 TBL at a time. Bring custard to a boil and when it thickens a bit remove and cool for about 5 minutes. Blend in minced lemon and fill cooked tart shells.









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