Lemon Chess Tart
Ingredients
- For Crust ⓘ
- 2/3 cup almond meal ⓘ
- 2/3 cup powdered sugar, sifted ⓘ
- 11 tablespoons unsalted butter, room temperature
- 1 egg ⓘ
- 2 teaspoons lemon peel, finely grated ⓘ
- 1 pinch salt ⓘ
- 1 1/2 cups pastry flour, plus ⓘ
- 2 tablespoons pastry flour (or all purpose flour) ⓘ
- melted butter ⓘ
- For Filling
- 1/4 cup whipping cream ⓘ
- 1 tablespoon yellow cornmeal ⓘ
- 1/2 cup unsalted butter, room temperature ⓘ
- 1 cup sugar (scant) ⓘ
- 3 eggs, room temperature ⓘ
Instructions
- Mix almond meal and powdered sugar in processor to fine powder, about 10 seconds.
- Transfer to bowl of electric mixer and add butter; beat until light.
- Blend in eggs, lemon juice and salt.
- Beat in flour all at once until just combined;do not overmix.
- Gather dough into a ball and wrap in plastic.
- Refrigerate at least 3 hours.
- Roll dough out on generously floured surface into 11 1/2-inch circle 1/8 inch thick. (Keep surface and rolling pin well floured to prevent sticking.).
- Fit dough into 10-inch tart pan;trim edges.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 400 degrees.
- Brush shiny side of 11 1/2-inch foil circle lightly with melted butter.
- Fit buttered side down into shell.
- Fill shell with dried beans or pie weights.
- Bake until dough is set, 15 to 20 minutes;remove foil and weights.
- Continue baking shell until golden brown, about 5 minutes.
- Reduce oven temperature to 350 degrees.
- Stir cream into cornmeal in small bowl.
- Cream butter and sugar in bowl of electric mixer until light and fluffy.
- Beat in eggs, one at a time, and continue beating until light.
- Blend in cornmeal mixture, lemon peel, juice and extract.
- Spoon filling into shell almost to rim; do not overfill.
- Bake tart until custard is set, about 30 minutes. (If edges brown to quickly, cover with strips of foil.).
- Cool on rack.
- Just before serving, dust lightly with powdered sugar.
- Garnish with whipped cream and berries, if desired.
Nutrition & Diet Analysis (per serving)
1105
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).