Hey there welcome back to another video if you aren't familiar with me
I am Baker Bettie and I'm a professional baking instructor and welcome to my channel
I hope you'll stick around by subscribing and you can also follow me at BakerBettie on Instagram and on Facebook
Now today I'm going to show you how to make a beautiful lemon tart
This tart is so incredibly easy to make and it's really really impressive
The crust is a really buttery shortbread crust, which means you don't have to mess with rolling it out
You're just gonna press it right into your tart pan. And then the filling comes together, really really quickly in a blender
You don't have to cook it on the stovetop like you do with a lot of lemon tart recipes
You're gonna pour it into your tart shell raw
and then that's all going to go straight in the oven to finish cooking and setting it's so
Tart in my opinion if you're gonna make a lemon dessert it needs to make your mouth pucker and this
Absolutely delivers. So let's go ahead and dive into the recipe
Okay, so we're going to start with making the shortbread crust
so I'm putting one stick which is
112 grams or 4 ounces of room-temperature butter in my mixing bowl here and you can use
unsalted butter or salted butter
And then I'm adding to that 70 grams or 1/3 cup of granulated sugar
And we're just going to cream this together until it's pretty light and fluffy about 2 minutes on medium speed
Okay, if you used unsalted butter now you want to add a large pinch of salt you can leave that out if you used salted
Butter, and then you're going to add in
135 grams which is 1 cup plus 2 tablespoons of all-purpose flour and go ahead and mix that together
Now the mixture is likely going to be pretty crumbly as you mix this
But as long as you can kind of squeeze it together and it holds its shape when you give it a little pressure
You're good to go now
If you do try and squeeze it a little bit and it's extremely crumbly and will not come together
Go ahead and add a tablespoon of milk or water just to kind of give it a bit more moisture
Now we're going to
Pour the crust into our tart pan and go ahead and give your tart pan a little bit of a spray with nonstick spray
I forgot to do that this time, but make sure you do do that. It will help it release a lot easier now
I am using a 14 by 4 inch rectangular tart pan
but you could also use a 9 inch round pan if you wanted to use an
11 inch tart pan you are going to need to double this recipe
And we're just going to use our fingers to kind of spread it out in the pan and up the sides
Now once your crust is evenly spread out in your tart pan go ahead and set that on a
Sheet tray that's going to make it much easier to transfer in the oven
And just set that aside and then we will go ahead and prepare the filling now for the filling
We're going to use both lemon zest and fresh lemon juice, which is just going to give us the most punch of flavor
The zest is the really bright yellow part on the outside of the lemon and that is actually where all of the lemon oil
Lives and it's just really really
concentrated with flavor
So you want to use a microplane or you can use a really fine cheese grater
To just take off that bright yellow part. You're not trying to get the white part That's underneath
and we need two teaspoons of lemon zest for our filling and
Then we're going to juice the lemons and you need six tablespoons
Which is 85 grams or 90 milliliters of lemon juice
So for making the filling
we're actually going to put it in my little food processor here or you could use a
Blender or if you have an immersion blender, you could just put it in a bowl and use your immersion blender
But I'm adding in here my 85 grams of fresh lemon juice
And next I'm adding in two large eggs, and these are at room temperature
Then I'm adding in those two teaspoons of fresh lemon zest that's going to give us all of that lemony punch
and
135 grams which is 2/3 cup granulated sugar and
Then I'm adding in one large pinch of salt and I'm going to blend this together for about 30 seconds
Just until it's really smooth and combined now. We are not going to heat this on the stovetop and
Usually if you were making a lemon curd, you would cook it and thicken it on the stovetop
But we are just going to blend it and then we will be adding it right into our tart shell and it will
Cook and thicken up in the oven now
After all of that is blended together
we're going to add one last ingredient and that is
28 grams or two tablespoons of melted butter and you want to make sure that that butter is no longer hot
So just a stir in the melted butter and now we are going to pour this into our prepared tart shell
So we have the raw crust here and we're just going to gently pour that lemon filling into the crust
It's a really really thin mixture
so you want to be careful that you don't really spill it over the sides of the crust and
Then you're going to very carefully transfer that into your oven that has been preheated to
325 degrees Fahrenheit
Which is 160 degrees Celsius and you're gonna put that on the center rack in your oven
now we're going to bake this for about
22 to 25 minutes you want to bake it until the center is
Starting to set but it still has just a little bit of a wiggle to it
So you can see here
There's just a little bit of a wiggle when you kind of shake the tart pan, and that is perfect
So we're going to let it set here on the cooling rack for at a minimum of two hours
You really want this to cool completely before you release it from the tart shell and definitely before you serve it
so after it has cooled a little bit you can take a butter knife and
Kind of run it along the edges
If you need to to release the crust from the sides now again, I forgot to spray my tart pan
So mine with a little trickier to get out, but if you do spray it you shouldn't have too much difficulty getting it out
But just make sure there's no little parts that are sticking and then you can pop it out of your tart shell now
You might notice here. There are a few bubbles on top of the tart. That's absolutely okay
We are going to sprinkle powdered sugar on top of it
Before we serve it so that all of that is going to get covered up now
I think that a tart actually tastes much better if it has been
Refrigerated so after I let my tart cool for a few hours at room temperature
I will typically pop it in the refrigerator for a few more hours
Before serving and then right before serving
You can go ahead and dust your powdered sugar over the top of your shell
I actually really love using this little tea strainer. It's the perfect
duster for powdered sugar
But you could also just use a sieve or whatever you like to dust your powdered sugar over the top and you can top this
with fresh berries if you like or just serve it as is it's the perfect a
Refreshing dessert to end a heavy meal now
I really hope you enjoyed this recipe
tutorial and it's
Please give it a like and go ahead and leave me a comment letting me know what you thought or if you have any questions
I would be happy to try to answer those for you. I'll see you back next time with another recipe tutorial