Meyer Lemon Hazelnut Tart |
Author: Kirsten | My Kitchen in the Rockies
Prep time: 40 mins
Cook time: 15 mins
Total time: 55 mins
- for the crust:
- ½ cup (60 g) hazelnuts nuts, roasted and ground
- 1 cup (120 g) flour
- ⅓ cup (40 g) powdered sugar
- ½ cup (1 stick, 113 g)) unsalted butter, cold and cut into cubes
- 1½ Tablespoon ice cold water
- for the filling:
- 7 large egg yolks
- 2 large eggs
- 1 cup (7 ounces, 200 g) sugar
- ½ cup grated fresh Meyer lemon zest (from 5-6 lemons)
- ⅔ cup (167 ml) fresh Meyer lemon juice (from 5-6 lemons)
- a pinch of salt
- 4 Tablespoons (1/2 stick, 57 g) unsalted butter, cut into 4 pieces
- 3 Tablespoons (45 ml) heavy cream, chilled
- powdered sugar for dusting
- Preheat your oven to 350 F.
- Combine flour, nuts, and sugar in a food processor.
- Add butter and pulse until butter size has been reduced to the size of a pea.
- Add water and pulse a few more times. The dough should stick together when pressed between your fingers.
- Transfer dough into a 9 inch baking pan with removable bottom.
- Press dough crumbs evenly up the sides the sides and the bottom of the pan.
- Set baking pan on a baking sheet and bake for 12-15 mins or until edges start turning golden. Remove from the oven and set baking pan aside on a wire rack.
- For the filling combine egg yolks, eggs, sugar, salt, lemon zest, and lemon juice in a bigger sauce pan over medium heat.
- Add the butter.
- Bring the lemon mixture to 170 F (about 5 minutes). Make sure to stir the mixture while it heats.
- Pour the mixture through a fine-mesh strainer and into a heat-proof bowl.
- Stir in the heavy cream.
- Pour the filling into the prebaked crust.
- Bake the lemon tart for another 10-15 minutes or until the center of the tart is still slightly jiggly when shaken. Baking times can vary.
- Cool the tart in the pan to room temperature.
- Transfer to cake platter, cover (without having foil touch the top of the tart - I use a bigger ring of a spring pan as protection) and cool in the fridge.
- Dust with powdered sugar before serving.
Exchange hazelnuts for almonds or macadamia nuts. Organic ingredients are preferred for this recipe.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2014/03/09/meyer-lemon-hazelnut-tart/
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