Lemon Tart With Brown Butter Shortbread Shell
8 whole eggs
3 cups granulated sugar
4 lemons, zest and juice
1/2 cup all-purpose flour
- Whisk together the eggs and sugar in a medium bowl
- Add the flour and mix until smooth
- Add the zest and the juice from the lemons and whisk to combine
- Set aside
Brown Butter Shortbread
3/4 lb. room temperature brown butter
1 cup sugar
1 vanilla bean, scraped
3 1/2 cups all-purpose flour
1/2 tsp. kosher salt
- In a stand mixer fitted with a paddle, beat butter until smooth.
- Add sugar and salt and mix on medium-high speed until fluffy
- Scrape down bowl, add vanilla bean pulp and mix until evenly distributed
- Add the flour in two additions mixing on low speed until just combined
- Pour the dough out onto a lightly floured work surface
- Divide dough into two equal pieces and form each into disk
- Tightly wrap each disk in plastic wrap and refrigerate at least 2 hours
- Let the dough rest at room temperature until softened
- Press the dough into desired tart pans about 1/4 inch thick
- The dough should come all the way up the sides and hang slightly over. Trim any excess and store for later
- Bake the shell at 325 degrees until light golden
- Pour the filling into the shell and bake again until set (about 10-15 min.) and top with brown butter ice cream (recipe below) when cool
Brown Butter Ice Cream Recipe
1 1/2 cups whole milk
2 1/2 cups heavy cream
1/4 cup brown sugar
1 pinch salt
1/2 vanilla bean, split and scraped
1/4 cup chopped fresh sage
1 tsp. lemon zest
1/4 lb. brown butter, melted
9 large egg yolks
1 cup granulated sugar
- In a large pot, combine, milk, cream, brown sugar and salt.
- Cook over medium heat and whisk until sugar has dissolved
- Add the vanilla, sage and lemon zest. Increase heat to medium-high
- Bring mixture to a scald, then remove from heat and cover with plastic
- Let mixture infuse for 30 minutes
- In a large mixing bowl, whisk the yolks with the sugar
- Stream in the brown butter and whisk to combine and set aside
- Strain the infused cream through a fine mesh sieve
- Pour strained mixture back into pot and return to a scald
- Temper the hot cream mixture into the egg yolks and back into the pot
- Cook mixture over medium heat, whisking constantly until thickened
- Mixture should reach 170 degrees and coat the back of a spoon
- Strain mixture into an ice bath then cool overnight
- Spin custard in an ice cream maker following the manufacturer’s instructions
1 comment:
I have never tired to make a brown butt shortbread and I know that it should make the crust taste nuttier. It is something I want to try . Thanks for the recipe. Jo-Ann Brightman
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