Wednesday, February 10, 2010

Tangy lemon tartlets with a burnt sugar crust

Tangy lemon tartlets with a burnt sugar crust / Tortinhas azedinhas de limão siciliano com casquinha de açúcar queimado

Beyonce is here in Brazil and everyone is talking about it – I must confess I’m not a fan, powerful voice and all. Even though I don’t like her songs, I found the music in “Ego” pretty interesting, but she had to go and ruin it with silly lyrics.

She should learn from Donna Hay: you get something great, like a lemon tart, and make it even better, by adding a crackly caramel crust. :)

Tangy lemon tartlets with a burnt sugar crust / Tortinhas azedinhas de limão siciliano com casquinha de açúcar queimado

Tangy lemon tartlets with a burnt sugar crust
from Donna Hay magazine

2 cups + 2 tablespoons (300g) all purpose flour
2/3 cup + ½ tablespoon (157g) unsalted butter, cold and chopped
2 tablespoons caster sugar
2 teaspoons iced water

Filling:
½ cup (120ml) heavy cream
3 eggs
¼ cup (50g) caster sugar
¼ cup (60ml) lemon juice
finely grated zest of 2 large lemons
2 tablespoons caster sugar, extra

Place the flour, butter and sugar in a food processor and process until the mixture resembles breadcrumbs. Add the water a little at a time and process until a dough forms. Wrap the dough in plastic and refrigerate for 30 minutes.
Roll out the pastry on a lightly floured surface until 3mm thick. Butter a 20cm (8in) round fluted tart pan and line it with the pastry. Trim, prick the dough with a fork and refrigerate for 30 minutes – in the meantime, preheat the oven to 180°C/350°F.
Line the pastry with baking paper, fill with baking weights or dried beans and bake for 10 minutes. Remove the weights/beans and the paper and bake for a further 8-10 minutes or until golden.
Reduce the oven to 140°C/285°F. Place the cream, eggs, sugar, lemon juice and zest in a bowl and whisk to combine. Pour the mixture into the tart shell and bake for 30 minutes or until just set. Allow to cool completely. Sprinkle the extra sugar over the lemon filling and use a kitchen torch to caramelize the sugar topping.

Serves 8 – I halved the recipe above, used 6x11cm rectangular tart pans and got 5 tartlets

22 comments:

Lydia (The Perfect Pantry) said...

Now I have a good reason to get a kitchen torch! Beautiful tarts, Patricia.

Anna said...

That looks so good!

lisa @ dandysugar said...

Delicious! I love the sounds of the burnt sugar crust!

Rachael said...

These look both beautiful and delicious!

Natalie... said...

These look so amazing!! Love them :D

Taz said...

yum, they look delicious! I think I'm inevitably going to end up making these!

Junglefrog said...

Well that is easy! I would prefer Donna Hay over Beyonce any day!! And those lemon tartlets just look gorgeous! I spotted them on tastespotting and just had to take a closer look. That burnt sugar crust sounds brilliant!

WizzyTheStick said...

Oh I like Beyonce she is here next week in Trinidad after Brazil. The tarts look gorgeous too and less expensive:-) I won't be going to her concert as the ticket prices are too much.

Stella said...

These look like little personalized lemon bars. Very pretty. I want one with hot tea...

Joy said...

That looks perfect, hun! I must admit that I've tried 2 recipes from Donna Hay's magazine and both flopped in flavor, looks, and overall results. I'm kind of afraid to try again. Unless of course, you made it. I'll have to make this soon. I'm on a citrus kick lately.

ChichaJo said...

They look gorgeous Patricia! (wishing I had a kitchen torch right now...)

my spatula said...

i love all lemony desserts...i really wish i could have a taste of your tartlets! so beautiful!

Patricia Scarpin said...

Lydia, I've become addicted to my torch. :)
Thank you, sweetie!

Anna, thank you!

Lisa, thanks! Caramel is always a plus, don't you think? ;)

Rachael, thank you!

Natalie, thank you for stopping by!

Taz, thanks! I hope you do try them!

Simone, thank you for stopping by! I'd choose DH over Beyonce any day, too, just like you! :D

Wizzy, the tickets were pretty expensive here, too. :S

Stella, thank you for visiting!

Joy, really, darling? I'm sorry to hear that - I'm a huge fan of Donna's. I'd love to know which recipes you tried and did not like.

Joey, thank you, dearie! I'm addicted to my new toy. ;)

My Spatula, thank you! I love all things lemon, too!

elenfly said...

yammy!I love your tartlets!

delightfullysweet said...

Beautiful tart! Looks amazing!

Abby said...

Yay! Another way to use my torch! I love coming here and catching up on all your beautiful creations!

Marysol said...

I think the lemon tarts would make Donna Hay a bit jealous.

Oh, and thanks to you, I'll be on a quest for those adorable tart pans.

Btw, who's Beyonce? ;-)

Lynnylu said...

I'm not a Beyonce fan either, but your lemon tart has made me a fan of your delicious desserts.

niksya said...

This is the first recipe, which I saw on your blog and it struck me in the heart! I very much want to cook it! I have a little difficulty with the translation. I understand correctly: when tartlets are ready, sprinkle the top with a mixture of powdered sugar and lemon grind. Then the lighter (a match) set fire to the top, what would it melted and turned into a lemon caramel. It is right?

Patricia Scarpin said...

Hi, Niksya!
You'll only sprinkle caster (superfine) sugar over the already baked and cooled tartlets, then you'll caramelize the sugar with a kitchen torch (using a lighter or a match won't work).
Good luck!

niksya said...

I have prepared these marvellous tartlets! It is very tasty! At me, unfortunately, it has not turned out to make "burnt sugar crust", but it hasn't affected wonderful taste. Thanks for the recipe from me and from my husband!

Patricia Scarpin said...

Niksya, I'm glad you and your husband liked the tartlets! Thank you so much for letting me know!

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