Lemon Tart with Whipped Crème Fraiche

Pastry Chef Laurence Faber’s lemon tart brings bright color and flavor to the table! Citrus is a great palate cleanser after a meal, and this versatile tart is great for dessert in any season. Finish the plate with seasonal fruit, or if you don’t have any fruit in season, use dried fruit macerated simple syrup and top with a dash of your favorite flavored vinegar.

Tart Shell

1 ¾ cup flour
1 teaspoon salt
½ stick cold butter, cut into small cubes
1 egg
⅓ cup powdered sugar

Sift your dry ingredients. Add butter and mix until fine and crumbly (coarse cornmeal). Next, add the egg, and mix to combine. Rest the mixture for an hour. Roll out the tart dough, and place over a tart shell. Press into place, and crimp the edges. Place parchment or a coffee filter on top of the dough, and fill with baking beans for weight. Bake in the oven for 6 minutes, then rotate and bake another 6 minutes. Take off the parchment/beans and bake for another 2-4 minutes.

Lemon Curd Filling (makes 1 tart)

4 lemons, zest and juice
1 ½ cups sugar
1 stick butter
¼ teaspoon salt
4 eggs
2 Tablespoons crème fraiche

Combine everything in a pot and immersion blend or heavily whisk to combine. Heat over medium, and cook until the temperature reaches 175F. Strain the mixture through a fine mesh strainer, then pour into the baked tart shell and refrigerate for 4 hours, or until set.

Whipped Crème Fraiche

1 cup crème Fraiche
3 Tablespoons powdered sugar
2 teaspoons vanilla

Combine in a stand mixer bowl and whip until semi firm peaks.