A Dessert That Will Put You On The Map. Lemony Heaven is here!

Desserts / February 10, 2014

From the moment I decided to come up with my own version of a lemon tart, knowing that after following lots of other recipes it was time to test my own skills, I got super nervous. The tart pan stared back at me, grinning like a tin Cheshire cat, the removable bottom holding no promise. And who am I to assume that sugar, lemon and cheese will come together and actually set when cooked, or yield the creamy, tart texture I longed for?

Let’s just say that this is one of those recipes you have to make for those people who think you ain’t no baker. Those who believe that a custard-like center, and a sweet, ruby red glaze are only found in the finest Patisseries in Paris. Why? ‘Cause it’s so dang easy and tastes amazing, that’s why. I swear it is like something a Judge on “Chopped” would rave about…okay, maybe not that amazing, but if you worship lemon, like I do, love to bite into a moist crust and think this ruby red strawberry topping is regal, this recipe is for you.

A couple of tips. Use a hand mixer for this. I used a whisk and I was working hard. You can do it without a 110 outlet, but it’s super easy with the hand mixer. Next, I buttered the tart pan. The removable bottom? I actually buttered it and placed a piece of custom cut parchment paper over it, just to make sure when I cut each piece to serve, nothing was going to mess up MY CREATION! I’m glad I did it because just as I was pouring the lemon mixture into the cooled crust and stopped when I thought it was full, a teensy bit of batter went inside and in-between the crust and pan. (aaaccckkk!) However, the butter and parchment saved the day.

They will be calling to dub me “Dame Culineer,” any day now.

Sour Cream Lemon Tart with Strawberry Compote Glaze

Prep time 40 minutes/Cook time 40

Ingredients:

Tart Pan
Dough for 1 simple pie crust
2 eggs
1 cup white sugar
1 – 8 oz container sour cream
1 package cream cheese @ room temperature
2 t finely grated lemon zest
Juice from one lemon
2 T flour
1 t pure vanilla extract
Butter to grease pan
Parchment paper to line bottom

Direction:

Line the bottom of the tart pan with a bit of butter and a piece of parchment paper cut to the same size circle. Then butter the sides of the pan. Push the pie crush dough into the pan, and up the sides, and trip so it’s no higher than the top of the pan. Prick with fork. Cook in a 400 degree oven for 9 minutes. Take out and cool on a wire rack.
In the meantime, mix eggs and sugar until well blended. I used a whisk and some muscle. You can use an electric hand mixer, too. Add the cream cheese and pulse to incorporate then on high to mix thoroughly. Then add the sour cream and the lemon juice, vanilla, zest, flour. Mix till very smooth but don’t aerate. Stop after about 20 seconds with the electric mixer. Pour into the crust but don’t overfill. Put in a 350 degree oven for 35 minutes. The center will be set.
Remove from oven, and let cool for about an hour on the stove top. Lift the tart out of the pan. Then put the glaze on. (SEE BELOW). Then cover and keep in fridge for 3 hours to chill. Serve with a mint sprig, or whipped cream.

Glaze:

½ C strawberry jam
1 t lemon juice
½ t vanilla
2 T simple syrup
Warm all ingredients in a sauce pan. Not hot! Just warm and mixed. Pour over the cooled tart, roll around gently to get to the edges.