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Ingredientes
- 3/4 c. creme fraiche
- 6 lrg Large eggs
- 3 lrg egg yolks
- 1 Tbsp. lemon zest
- 2 c. freshly-squeezed lemon juice
- 1 x vanilla bean scraped
- 2 c. sugar plus more
- 4 x gelatin sheets softened in water (or possibly 1/4 ounce powdered gelatin)
- 12 Tbsp. unsalted butter room temperature
- 2 c. all-purpose flour
- 1/4 c. sugar
- 1/2 tsp salt
- 1 1/4 c. unsalted butter room temperature
- 1 lrg egg yolk
Direcciones
- Make the Short Crust Dough: In the bowl of a heavy-duty mixer fitted with the paddle attachment, mix flour, sugar, and salt on medium-low speed to combine. Add in butter, and continue mixing till coarse crumbs form. Add in egg yolk; mix just till dough comes together. Roll dough out, about 1/8-inch thick, between two layers of parchment paper. Refrigeratetill hard, about 1 hour. (
- Makes about 1 1/2 pounds)
- Heat oven to 350 degrees. Remove short crust dough from refrigerator. Remove parchment paper covering top, and invert onto a baking sheet. Press an 11-inch flan ring in center of short crust dough to cut out a circle. Keeping flan ring on baking sheet, trim excess dough from outside of ring, and reserve for another use. Prick circle of dough several times with a fork. Refrigeratetill hard, about 20 min.
- Remove dough-lined flan ring from refrigerator. Bake till a light golden, 15 to 18 min. Cold completely on a wire rack before filling.
- Combine creme fraiche, Large eggs, egg yolks, lemon zest, lemon juice, vanilla bean, and sugar in a medium-size heat-proof bowl. Place over a pot of simmering water. Cook, stirring occasionally till mix thickens, about 20 min.
- Remove from heat, and stir in softened gelatin sheets. Strain mix through a fine mesh sieve set over a medium-size bowl. Cover surface of mix with plastic wrap to prevent skin from forming. Set mix in an ice bath to cold to 100 degrees.
- Add in butter, and using a handheld immersion blender, mix for 5 min. Pour into prebaked tart shell. Refrigeratetill mix is hard, 2 to 3 hrs.
- Just before serving, sprinkle individual slices with a light, even layer of sugar. Caramelize the sugar to a golden, using a blow torch or possibly placing under a broiler.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 10 servings | |
| Calories 500 | |
| Calories from Fat 369 | 74% |
| Total Fat 41.83g | 52% |
| Saturated Fat 24.94g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 307mg | 102% |
| Sodium 166mg | 7% |
| Potassium 86mg | 2% |
| Total Carbs 24.67g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 5.38g | 4% |
| Protein 7.78g | 12% |
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