Welcome to the delectable world of lemon chess tarts in spiced almond crusts! Embark on a culinary journey where tangy lemon and aromatic spices dance in perfect harmony. This article will guide you through the steps of creating this delightful dessert, from the crisp and nutty crust to the velvety smooth lemon filling. Whether you're a seasoned baker or just starting your kitchen adventures, this recipe will provide you with all the necessary tips and tricks to achieve a tart that will impress and tantalize taste buds.
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LEMON TART WITH ALMOND CRUST
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! -Lois Kinneberg, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 419 calories, Fat 24g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
LEMON CHESS TART
This lemon chess tart uses the cookie dough crust from my Lemon Sables recipe. The crisp, buttery crust and the tart filling make a wonderful combination! From an April 1984 issue of Bon Appetit that featured Light and Refreshing Lemon Desserts.Serve this with a dollop of whipped cream and fresh strawberries or raspberries.A doily laid on top of the tart, sprinkled with the powdered sugar and removed, is a nice, decorative touch.Refrigeration time of dough is not included in prep time.
Provided by Leslie in Texas
Categories Tarts
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Mix almond meal and powdered sugar in processor to fine powder, about 10 seconds.
- Transfer to bowl of electric mixer and add butter; beat until light.
- Blend in eggs, lemon juice and salt.
- Beat in flour all at once until just combined;do not overmix.
- Gather dough into a ball and wrap in plastic.
- Refrigerate at least 3 hours.
- Roll dough out on generously floured surface into 11 1/2-inch circle 1/8 inch thick. (Keep surface and rolling pin well floured to prevent sticking.).
- Fit dough into 10-inch tart pan;trim edges.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 400 degrees.
- Brush shiny side of 11 1/2-inch foil circle lightly with melted butter.
- Fit buttered side down into shell.
- Fill shell with dried beans or pie weights.
- Bake until dough is set, 15 to 20 minutes;remove foil and weights.
- Continue baking shell until golden brown, about 5 minutes.
- Reduce oven temperature to 350 degrees.
- Stir cream into cornmeal in small bowl.
- Cream butter and sugar in bowl of electric mixer until light and fluffy.
- Beat in eggs, one at a time, and continue beating until light.
- Blend in cornmeal mixture, lemon peel, juice and extract.
- Spoon filling into shell almost to rim; do not overfill.
- Bake tart until custard is set, about 30 minutes. (If edges brown to quickly, cover with strips of foil.).
- Cool on rack.
- Just before serving, dust lightly with powdered sugar.
- Garnish with whipped cream and berries, if desired.
Nutrition Facts : Calories 598, Fat 36.9, SaturatedFat 20.2, Cholesterol 188.4, Sodium 62, Carbohydrate 61.6, Fiber 1.6, Sugar 37.5, Protein 7.6
LEMON CHESS TARTLETS
These sweet, tart mini pies are so simple to make and a pleasure to eat!
Provided by Jennifer McHenry
Categories pies & tarts
Time 47m
Number Of Ingredients 8
Steps:
- Using an electric mixer on medium speed, beat the cream cheese and butter until creamy. Reduce mixer speed to low and gradually add the flour. Mix just until combined.
- Shape the dough into 48 balls, using a scant tablespoon of dough at a time. Place the dough balls on a baking sheet. Cover and chill for 30 minutes.
- Preheat oven to 350°F. Lightly grease 48 mini muffin cups.
- Place 1 dough ball into each cup. Press the dough into the bottom and up the sides of the cups, forming a pastry shell. If you have a tart tamper, this is a perfect use for it. Coat it lightly with a bit of flour to keep the dough from sticking to it.
- Whisk together the eggs, sugar, buttermilk, lemon juice, and melted butter. Fill each pastry shell with the mixture.
- Bake 18-22 minutes, or until the filling is set. Cool in pans on wire racks for 10 minutes. Then, carefully remove the tarts from the pans to cool completely on wire racks.
Nutrition Facts : Calories 95 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 27 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
LEMON CHESS TART
Make and share this Lemon Chess Tart recipe from Food.com.
Provided by Witch Doctor
Categories Tarts
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- For the Tart Shell:.
- In Cuisinart, blend all ingredients while adding the butter in quarter-inch pieces.
- Drizzle in chilled water until dough is thick or holds together when pushing together with fingers.
- Move dough onto wax paper. Press into 1" thick disk and chill for at least one hour. Then press into 10" tart pan.
- Line pastry with parchment paper and bake at 350 degrees for 20 minutes until light brown. While still warm, remove parchment paper.
- Let tart shell rest at room temperature until ready to fill.
- For the Filling:.
- Cream butter until fluffy. Mix sugar with cornstarch. Add to butter and cream together.
- Add eggs one at a time, beating well after each addition. Add lemon juice (it will curdle; this is okay) and grated peel.
- Pour into a semi-baked 10-inch tart shell and bake at 350 for about 40 minutes, or until the filling no longer jiggles.
- Allow to cool, slice and top with berries if desired.
Nutrition Facts : Calories 712.1, Fat 49.6, SaturatedFat 30.2, Cholesterol 263.1, Sodium 258, Carbohydrate 62, Fiber 0.9, Sugar 40.2, Protein 7.4
Tips:
- For a perfectly crisp crust, use a combination of all-purpose flour and almond flour. The almond flour adds a lovely nutty flavor and helps to keep the crust from becoming soggy.
- Be sure to chill the dough before rolling it out. This will help to prevent the dough from shrinking in the oven.
- When lining the tart pan with the dough, be sure to press it firmly into the corners and up the sides. This will help to prevent the dough from shrinking away from the pan.
- To prevent the filling from curdling, temper the eggs by slowly whisking them into the hot milk mixture. This will help to gradually raise the temperature of the eggs so that they don't curdle when they're added to the hot filling.
- Be sure to bake the tart until the filling is set. The filling should be firm to the touch and should not jiggle when you shake the pan.
Conclusion:
This fresh lemon chess tart in a spiced almond crust is the perfect dessert for any occasion. It's easy to make, absolutely delicious, and sure to impress your guests. With its creamy, tangy filling and crispy, flavorful crust, this tart is sure to be a hit. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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