1502. Lemon Cream Tart

Only the crust is baked in this lemon cream tart. The filling is cooked stove top, and an overnight refrigeration stint is required. For intense lemon affectionados, be aware that this is a mild lemon tart, not a lip-puckering sour one.The salt from the pretzel crust really complements the overall taste and adds to the complexity of the flavor profile. At first I was afraid the filling looked too liquidy and might not set; don't worry, it will.

Ingredients:

1 cup crushed digestive biscuits

1 cup salted pretzel crumbs

75g butter, melted

2 Tbsp+ 1/3 cup honey

3 1/2 cups heavy cream

2 Tbsp lemon zest + 1/3 cup lemon juice

1 tsp vanilla 

Method:

Preheat the oven to 350F.

To make the crust. Add the melted butter and 2 tablespoons honey to the digestive and pretzel crumbs and stir starts to look like dough. Press it into an 8 or 9 inch tart pan with a removable bottom to form a flat, even crust. Transfer to the oven and bake until toasted, about 8 minutes.

Meanwhile, combine the heavy cream, remaining 1/3 cup honey, and lemon zest in a large pot, bigger than you think you'll need. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat and whisk in the lemon juice, vanilla, and a pinch of salt. Let cool 10 minutes.

Carefully pour the lemon cream into the baked crust. Chill overnight until set. Serve chilled.

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