Elegant Lemon Tart with Crème Fraîche
Delight in the simplicity and elegance of this classic French lemon tart accented with the creamy tang of crème fraîche. A staple in our charming Chambres d'Hotes, this dessert is cherished for its perfect balance of sharp, citrusy notes and creamy texture. The tart is baked with precision: just enough to set, yet luxuriously wobbly, offering a delicate dance of flavors. Presented with a splash of cassis and a refreshing mint sprig, this tart is ideal for those who appreciate zesty desserts. Feel free to adjust the lemon intensity according to your palate, ensuring a dessert that is truly yours.
6
Servings
N/A
Calories
7
Ingredients
Ingredients
Ready made shortcrust pastry
300 g (rolled out)
Fresh lemon juice
200 ml
Lemon zest
2 lemons (freshly grated)
Crème fraîche
8 tablespoons
Caster sugar
160 g
Eggs
7 (beaten)
Icing sugar
to taste (to sprinkle)
Instructions
1
Preheat your oven to 180°C (350°F) or Gas Mark 4.
2
Roll out the ready-made shortcrust pastry on a lightly floured surface until it is large enough to line a 24cm-26cm tart or quiche dish.
3
Carefully press the pastry into the dish, trimming any excess. Prick the base with a fork.
4
Line the pastry with parchment paper and fill with baking beans or rice to bake blind. Bake for 7–10 minutes until the pastry is lightly golden and slightly crisp.
5
Remove the beans and paper, and allow the pastry to cool slightly while you prepare the filling.
6
In a large bowl, whisk together the fresh lemon juice, crème fraîche, caster sugar, and beaten eggs until smooth. Incorporate the finely grated lemon zest and stir thoroughly.
7
Pour the lemon mixture gently into the prepared pastry case.
8
Return the tart to the oven and bake for about 40 minutes, or until the filling is just set yet slightly wobbly in the center.
9
Remove the tart from the oven and generously sprinkle the top with icing sugar.
10
Allow the tart to cool to room temperature or serve slightly warm.
11
For an elegant finish, drizzle each serving with a touch of cassis and garnish with a sprig of mint or an optional side of crème fraîche.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Elegant Lemon Tart?
The tart features a perfect balance of sharp, citrusy lemon notes and the creamy tang of crème fraîche.
What type of pastry is used for this recipe?
Ready-made shortcrust pastry is used for the base of the tart.
What is the recommended oven temperature?
The oven should be preheated to 180°C (350°F) or Gas Mark 4.
How much shortcrust pastry is required?
The recipe calls for 300g of ready-made shortcrust pastry.
What size tart dish should be used?
A 24cm to 26cm tart or quiche dish is recommended.
How long should the pastry be blind baked?
The pastry should be blind baked for 7 to 10 minutes until lightly golden.
What can be used to weight the pastry during blind baking?
You can use baking beans or rice to fill the parchment-lined pastry case.
How much lemon juice is needed for the filling?
The filling requires 200ml of fresh lemon juice.
How many lemons are needed for the zest?
The recipe uses the finely grated zest of 2 lemons.
How much crème fraîche is included in the tart?
The recipe calls for 8 tablespoons of crème fraîche.
What kind of sugar is used in the lemon mixture?
Caster sugar (160g) is used in the filling.
How many eggs are required for this recipe?
The recipe requires 7 beaten eggs.
How long does the tart need to bake once filled?
It should be baked for about 40 minutes after the lemon mixture is added.
What should the texture of the filling be after baking?
The filling should be just set but still slightly wobbly in the center.
What is sprinkled on top of the tart after baking?
Icing sugar is generously sprinkled over the top of the finished tart.
How should the tart be served?
It can be served at room temperature or slightly warm.
What are the recommended garnishes?
An elegant finish includes a touch of cassis and a sprig of mint.
How many servings does this tart provide?
This recipe makes 6 servings.
What is the origin of this tart?
It is a classic French lemon tart that is a staple at the Chambres d'Hotes mentioned.
Can I adjust the tartness of the dessert?
Yes, you can adjust the lemon intensity according to your personal palate.
What preparation is needed for the lemon zest?
The lemon zest should be finely grated and stirred thoroughly into the mixture.
What should be done to the pastry base before blind baking?
The pastry base should be pricked with a fork before lining it with parchment.
How do you prepare the lemon mixture?
Whisk together lemon juice, crème fraîche, caster sugar, and beaten eggs until smooth, then stir in the zest.
What is the purpose of blind baking the pastry?
Blind baking ensuring the pastry is slightly golden and crisp before the liquid filling is added.
What happens if the filling is overbaked?
The goal is a wobbly center; overbaking may lose the delicate texture mentioned in the description.
Is the crème fraîche used in the filling or as a side?
It is used in the filling and can also be served as an optional side.
What type of dish is suitable for this tart?
A standard 24-26cm tart dish or a quiche dish works perfectly.
Does the pastry need to be rolled out?
Yes, the 300g of ready-made shortcrust pastry should be rolled out on a lightly floured surface.
What color should the pastry be after blind baking?
The pastry should be lightly golden.
What provides the zesty character to this tart?
The combination of 200ml of fresh lemon juice and the zest of 2 lemons provides the zesty flavor.