Lemon Tart with Shortbread Cookie Crust

So I made this tart. This lemon tart. Now I’m not big on lemon. I’ll eat it but it’s not my first choice. But when I took a bite of this lemon-y goodness, I knew right away I’d be having a second piece. I won’t tell you that IT Guy had THREE pieces. In a row. Three in a row. I was surprised but not. Really guys...this is so good. Tart and sweet and all the things it should be.

Lemon Tart with Shortbread 

Cookie Crust

 

For the crust:

1 10-ounce package shortbread cookies (I used Lorna Doone)

1/2 cup (1 stick butter) ~ melted

2 tablespoons sugar

 

Preheat oven to 350 degrees. Lightly spray a tart pan or pie pan.

 

In a food processor, crush all the cookies to crumbs. Add the sugar and butter and pulse until combined.

 

Press cookie mixture into the prepared pan.

 

Bake for 10 - 12 minutes. Cool.

For the tart:

3 eggs

3/4 cup sugar

1 tablespoon lemon zest

1/2 cup lemon juice (about 3 - 4 lemons)

2 tablespoons heavy cream

1/2 cup (1 stick) butter ~ cut into small cubes

 

In a medium heat proof bowl, whisk together the eggs, lemon zest, lemon juice, sugar and heavy cream.

 

Place the bowl over a pot of simmering water and whisk constantly until thickened. (Double boiler) About 10 - 20 minutes. A good way to tell if it’s thick enough is to dip a metal or wooden spoon into the mixture. Then run your finger over the back of the spoon. If it leaves a clear path, then you’re good to go!

 

Remove the lemon mixture from the heat and press through a fine mesh sieve.

 

Add the butter, a few chunks at a time and whisk until combined and all butter has melted.

 

Poor into the cooled shortbread crust. Cover with plastic wrap and chill for several hours before slicing.

 

Serve with sweetened whipped cream.

Let's make a tart!

Crush the cookies. Add the 

2 tablespoons of sugar and 

the 1/2 cup of melted butter and combine.

Press cookie mixture into your 

prepared pan then bake for a 

few minutes.

In a heatproof bowl, (or the top of 

a double boiler) combine the eggs, 

3/4 cup sugar, heavy cream lemon 

juice and lemon zest.

Whisk to combine.

Whisk and stir lemon mixture over 

the simmering water for 10-20 

minutes or until thickened.

This is good way to tell if it's done. 

Run your finger over the back of a 

spoon that's been dipped into the 

cooked mixture. If your finger leaves 

a path like this, you're good to go!

Then strain the mixture through a sieve.

Whisk in the butter.

Pour lemon mixture into the baked 

tart shell. Chill for several hours.

Slice and serve with whipped cream!

S'mores Tarts

I reworked my chocolate tart recipe to create these fun, cute and yummy s'mores tarts. This recipe is rich and delicious and oh so decadent! And easy! Did I mention that? Just plop a big ole' marshmallow on top to change up this campfire treat into something wonderful. I used the big marshmallows but you could use the mini ones too! We loved these! (Psssst! If your not a marshmallow fan, just use whipped cream instead!)

S'mores Tarts



12 graham cracker tart shells ~ store bought or homemade
1 cup heavy cream
1/2 cup whole milk
1 12-ounce package semisweet chocolate chips
4 tablespoons sugar
1/4 teaspoon salt
2 large eggs ~ room temperature

Preheat the oven to 325 degrees.

Heat the heavy cream and milk in a saucepan over medium-low heat, until it just begins to simmer.

Remove from the heat.

Add the chocolate chips and stir until melted.

Add the sugar and salt and whisk until well combined.

In a small bowl, beat the eggs and then add a little of the chocolate mixture and stir until combined. Then add the egg mixture to the remaining chocolate mixture, stirring until completely blended.

Divide the filling into the graham cracker crusts.

Bake for 20 minutes.

Place on a cookie sheet and chill until set.

Heat oven to broil.

Place marshmallows on top and set under the broiler until lightly browned....just a few seconds!


 

Let's get cookin'!

 

Heat the cream and milk until 

it just simmers. Then add the 

chocolate chips. Stir until smooth.

 

Add the sugar and salt.

 

Pour a little of the chocolate mixture 

into the beaten eggs to temper the eggs.

 

Then transfer the egg mixture back 

into the saucepan with the chocolate. 

Stir to combine.

 

Pour filling into the tarts shells.

 

Bake then chill!

 

Place marshmallows on top and broil 

for a few seconds until lightly browned.

 

Enjoy!

White Chocolate Tart

I took my chocolate tart recipe and reworked it just a bit. I love white chocolate so I figured I'd give this a whirl. Although it tasted great, it didn't look anything like what I envisioned. The crust ended up on top of the white chocolate mixture which was fine by me. I just flipped it over when I served it. The only thing I didn't do was chill the crust before adding the white chocolate mixture. That might be why my crust ended up on top but I'm pretty sure it would taste the same with the crust on the top or the bottom. Either way...it's REALLY yummy!

White Chocolate Tart



Chocolate Cookie Crust:

1 cup chocolate graham cracker crumbs
1/4 cup melted butter

Mix crumbs and butter. Press mixture firmly and evenly against bottom and sides of pie pan. 

Set aside in the fridge while preparing the white chocolate mixture.

Filling:

1 cup heavy cream
1/2 cup whole milk
1 12-ounce package semisweet chocolate chips
4 tablespoons sugar
1/4 teaspoon salt
2 large eggs ~ room temperature

Preheat the oven to 325 degrees.

Heat the heavy cream and milk in a saucepan over medium-low heat, until it just begins to simmer.

Remove from the heat.

Add the white chocolate chips and stir until melted.

Add the sugar and salt and whisk until well combined.

In a small bowl, beat the eggs and then a little of the chocolate mixture and stir until combined. Then add the egg mixture to the remaining chocolate mixture, stirring until completely blended.

Pour the filling into the prepared crust and bake for 20 to 30 minutes until the filling is set.

Cool for 15 minutes then place in the fridge to chill completely.

Serve with whipped cream.

The line up.

Crush your crackers.

Mix the crushed crackers 

with the melted butter.

Press into your pan.

Heat the milk then add the white chocolate chips.

Beat the eggs then add a little of 

the white chocolate mixture into 

the eggs. Then pour the egg mixture 

back into the chocolate mixture. Stir well.

Pour into the crust.

See how my crust is floating to the top? 

No worries if this happens to yours!

Bake it up!

Slice and eat!

Chocolate Tart

I have a good friend in CA who makes an incredible chocolate tart. In. Cred. Ib. Le. She's been making it for years and loves to make it for anyone who asks. The recipe was given to her with the stipulation that she never share it. And she hasn't. I've begged, pleaded, bribed her children to spy for me and even offered to pay her (okay...not really on that last part) for the recipe. No dice. That girl is NOT giving that recipe up for love or money. What's a chocolate loving girl to do? Why...make her own chocolate tart, that's what. This tart was also incredible. I think one thing that makes my friend's tart so spectacular is the extra love she puts in hers but I gotta say...mine runs a close second.

Chocolate Tart

 

Chocolate Cookie Crust:

1 1/2 cups chocolate graham cracker crumbs
1/3 cup melted butter

Mix crumbs and butter. Press mixture firmly and evenly against bottom and sides of pie pan. 

Set aside.

Filling:

1 cup heavy cream
1/2 cup whole milk
1 12-ounce package semisweet chocolate chips
4 tablespoons sugar
1/4 teaspoon salt
2 large eggs ~ room temperature

Preheat the oven to 325 degrees.

Heat the heavy cream and milk in a saucepan over medium-low heat, until it just begins to simmer.

Remove from the heat.

Add the chocolate chips and stir until melted.

Add the sugar and salt and whisk until well combined.

In a small bowl, beat the eggs and then a little of the chocolate mixture and stir until combined. Then add the egg mixture to the remaining chocolate mixture, stirring until completely blended.

Pour the filling into the prepared crust and bake for 20 to 30 minutes until the filling is set.

Cool for 15 minutes then place in the fridge to chill completely.

Serve with whipped cream.

 
Here's the line up.

 
Mix the chocolate crumbs and the 
butter and press them into your pie or tart pan.

 
Simmer the cream.

 
Then add the chocolate chips.

 
Stir to melt the chocolate then 
add the sugar and salt.

 
Oops. I was supposed to mix some 
of the chocolate mixture into the 
eggs to temper the eggs.

 
Pour the chocolate mixture into the crust.

 
Pop it in the oven and....

 
..bake!

 
Allow to cool for a bit then chill 
for several hours or overnight. 
Serve with sweetened whip cream.

I'm a sucker for custard. Anything creamy, smooth and sweet is a weakness. When I see fruit or berry tarts with custard on a menu or in a pastry shop, I will always cave in and get one. We went to dinner at some friend's house (remember the pork loin?) and I got to bring dessert. Of course I can't just stop at one dessert, so besides the Candied Pecan Caramel Swirl Ice Cream, I took berry tarts. So yummy! And so easy! I used my cream brulee dishes with this but you can use the store bought foil cups if you want and they would work just as well.

Vanilla Custard Berry Tarts



1 recipe Christie’s Pie Dough or purchased pie dough
6 – 8 tart ramekins

Divide dough into 6 – 8 pieces.

Roll out a piece of dough a little larger than the ramekin then place it into the dish. After dough is in the dish, allow the excess dough to fall over the edges. Run your rolling pin over the edge of the dish to cut off the overhang. Repeat with the rest of the dough and ramekins. Chill for 15 minutes. Bake at 350 for 20 minutes or until light golden brown.

Vanilla Custard

3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
4 egg yolks
3 cups milk
2 tablespoons butter
2 teaspoons vanilla extract

Bring first 5 ingredients to a boil in a heavy saucepan over medium heat (about 20 minutes), whisking constantly; boil, whisking constantly or until thickened.
Remove from heat.

Stir in butter and vanilla.

Ladle custard into baked tart shells.

Place heavy duty plastic wrap directly on surface of custard to keep "skin" from forming.

Chill 2 hours.

Arrange washed and cut berries on top of custard. Brush fruit with warmed preserves.

You'll need this.....

...and these.

Make your pie dough and roll it out big enough to fit into your tart pan.

Tuck the dough into the tart pan all nice and tidy.

Let the edges hang over then roll your rolling pin over the edge of the tart pan.

Look!! See how clean? Nice, huh? Prick the pie dough.

Combine the sugar, cornstarch, salt, egg yolks and milk and cook until bubbly.

Remove from the heat and add the vanilla and butter.

These are the BAKED tart shells. You want them a nice golden brown.

Ladle the custard into the baked tart shells then lay a piece of plastic directly over the custard. Chill the filled tarts for a few hours.

Arrange your berries on top of the chilled custard.

Then paint the berries with some jam. I used raspberry, but you can use almost anything.

See how pretty??

Irresistible!!!