Lemon Tart with Candied Ginger Recipe

Lemon Tart with Candied Ginger


Lemon Cream:
1/3 cup salted Kerrigold butter, cool
2/3 cup unsalted butter, cool
generous 1 cup vanilla sugar (make your own!)
3 whole eggs
1 egg yolk
pinch salt
almost 1 cup fresh lemon juice

Sweet Tart Crust: makes 3 x 9inch tart shells
1/3 cup salted Kerrigold butter, cool
2/3 cup + 2 tbsp unsalted butter, cool
1 cup vanilla sugar
big pinch salt
2 eggs, room temp
3.5 cups flour

+ chopped candied ginger

heavy whipping cream
confectioner's sugar

NOTE: since this recipe uses a lot of butter, it's worth it to use good quality. Salted Kerrigold is wonderful for this because it tastes like fresh cream and has a cheese-like quality. The texture of the dessert comes out something like cheesecake, and the salted butter with unsalted makes the lemon and ginger really stand out. Vanilla sugar can be easily made for future use: just take a jar of sugar and bury some split vanilla beans into it and let it do its thing till you think of using it next.

How to make Lemon Tart with Candied Ginger

To make the sweet tart crust, with candied ginger:
Cream the butter, sugar and salt together with a mixer. Add egg one at a time; mix together till smooth. Chuck in all the flour at once and mix till just incorporated. Don't over mix!!! Turn out on a floured surface, and divide dough into 4 balls (4 x 9inch tart pan), wrap tightly and chill (overnight, or for 2 hours... or till firm-ish). Use one here, freeze the rest for other culinary adventures.

Heat oven to 325F.
Roll out and line a 9-inch tart pan. Poke holes in it with a fork. Chop some candied ginger, sprinkle over the dough and push it in, slightly. No big deal. Or you could mix it in with the flour (haven't tried that, but that might work better). Chuck it in the freezer for 10 minutes to chill, then cover with parchment and blind-bake (with baking beans) till pale golden, about 10 minutes, but watch it!!
Cool completely.

To make the lemon cream:
This is like making a classic pastry cream, rather than a lemon curd. You mount the butter at the end, making a very rich luxurious silkiness that has an excellent mouthfeel. mmm! Be sure to use stainless steel, so your lemons don't taste metallic!

Over a simmering double boil, whisk together the lemon juice, whole eggs, egg yolk, sugar and salt, in a stainless steel bowl. Whisk constantly until mixture is very thick and sexy-looking, about 10 minutes. Take off the heat and let cool for a bit, stirring every so often.

Meanwhile, cut the butter into chunks (1-2 tbsp). Blend into cooled lemon mixture knob at a time until all incorporated. This takes some time. You will watch it become be pale, very thick, and silky to the touch. Work expeditiously: you don't want the butter to get too warm and 'break' your lemon cream.

Either store it airtight in the fridge for later use, or use immediately by spreading it into your cooled tart crust, leveling the top, and chilling for a bit to set.

To serve:
Take the chill off the tart by setting at room temp for a bit, then whip up some cream with some confectioner's sugar until soft collapsing peaks form. Plop onto a slice, and garnish with a piece of candied ginger. Receive praise, thanks and accolades with humility and a secret thrill at just how much butter you've used.

Other uses for lemon cream:
In fruit tarts, spread on toast, spread all over your body, warm it and whip it and drop it on just about anything... get creative; get sexy.

  • JaiLovesCake
    JaiLovesCake says

    i cant believe im the first to comment on this . It looks spectacular and i love ginger. I wonder if it would work well with orange instead of lemon , i will definitely try it out!

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