Lemon Goat Cheese Tart
Tart Crust
• 1 1/3 cups all-purpose flour
• 1/4 cup confectioner’s sugar
• 10 Tablespoons unsalted butter, cold
Lemon Curd
• 6 large eggs yolks
•1/2 cup freshly-squeezed lemon juice
• 1 cup sugar
• 4 Tablespoons unsalted butter
Goat Cheese Filling
• 4 ounces (1/2 cup) fresh goat cheese
• 1/2 cup crème fraiche
• 1/4 cup sugar
• 1 large egg
• 2 1/2 Tablespoons all-purpose flour
Burnt Sugar
¼ cup sugar
Tart Crust
Preheat the oven to 350° F.
Combine the flour, powdered sugar, and butter in the work bowl of a food processor. Pulse until a soft ball begins to form on the blade. Be careful not to over mix. Remove dough and press into the bottom and up the sides of an 11 inch tart pan with a removable bottom. Place in the oven and bake for 15 to 20 minutes, or until golden brown. Remove, set aside, and let cool.
Filling
Mix goat cheese, crème fraîche, sugar, egg, and flour together in a small bowl. Pour this mixture into the cooled tart crust. Place in the oven and bake for 20 to 25 minutes, or until just set. Set aside and let cool.
Lemon Curd
Combine egg yolks, lemon juice, and sugar in the top of a double boiler. Place the top pan of the double-boiler over simmering water. Cook over medium-low heat, stirring constantly, until the mixture coats the back of a spoon, about 10 minutes. The mixture will thicken and wisps of steam will start to rise from the mixture. Remove from heat and stir in the butter. Set aside to cool for 15 minutes. Pour over the baked tart when cooled.
Preheat the oven to 350° F.
Combine the flour, powdered sugar, and butter in the work bowl of a food processor. Pulse until a soft ball begins to form on the blade. Be careful not to over mix. Remove dough and press into the bottom and up the sides of an 11 inch tart pan with a removable bottom. Place in the oven and bake for 15 to 20 minutes, or until golden brown. Remove, set aside, and let cool.
Filling
Mix goat cheese, crème fraîche, sugar, egg, and flour together in a small bowl. Pour this mixture into the cooled tart crust. Place in the oven and bake for 20 to 25 minutes, or until just set. Set aside and let cool.
Lemon Curd
Combine egg yolks, lemon juice, and sugar in the top of a double boiler. Place the top pan of the double-boiler over simmering water. Cook over medium-low heat, stirring constantly, until the mixture coats the back of a spoon, about 10 minutes. The mixture will thicken and wisps of steam will start to rise from the mixture. Remove from heat and stir in the butter. Set aside to cool for 15 minutes. Pour over the baked tart when cooled.
Burnt Sugar
Fifteen minutes or so before serving, sprinkle the granulated sugar evenly over the top of the lemon curd layer. Using a culinary torch or a hot broiler, melt the sugar. Chill for a fifteen minutes before cutting into slices.
Refrigerate for 1 hour before serving. To serve, slice into wedges. Serves 8.
Fifteen minutes or so before serving, sprinkle the granulated sugar evenly over the top of the lemon curd layer. Using a culinary torch or a hot broiler, melt the sugar. Chill for a fifteen minutes before cutting into slices.
Refrigerate for 1 hour before serving. To serve, slice into wedges. Serves 8.
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