MEYER-LEMON AND HAZELNUT TART
A gluten-free hazelnut crust is teamed with a no-bake lemon curd filling and a toasted meringue topping in this bright, tangy dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h50m
Yield Makes one 9-inch tart
Number Of Ingredients 17
Steps:
- Crust:Preheat oven to 375 degrees. Pulse hazelnuts in a food processor until finely ground. Add confectioners' sugar, cornstarch, and salt; pulse to combine. Add egg white and butter and process until dough comes together. Transfer 2/3 cup dough to the bottom of a 9-inch fluted tart pan. With an offset spatula or the back of a spoon, spread and press in an even layer. Press remaining 1/3 cup dough firmly up sides of pan. Freeze until firm, about 15 minutes.
- Blind-bake crust: Remove from freezer and prick all over with the tines of a fork. Bake until golden brown and dry, 20 to 25 minutes (if browning too quickly, tent edges with foil). Transfer to a wire rack; let cool completely. The tart shell can be baked up to two days ahead; store at room temperature.
- Filling:Place 2 teaspoons cold water in a small bowl; sprinkle with gelatin. In a medium saucepan, whisk together granulated sugar, lemon zest and juice, yolks, and salt. Add butter, place pan over medium heat, and cook, whisking, until butter is melted. Continue to cook until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, 5 minutes more. Remove from heat and whisk in gelatin mixture. Strain through a fine sieve into a heatproof bowl, then pour into cooled crust. Refrigerate until filling has set, at least 2 hours.
- Meringue:Whisk together egg whites, granulated sugar, cream of tartar, and salt in the bowl of a stand mixer. Place over (but not in) a saucepan of simmering water. Cook, whisking frequently, until mixture is warm to the touch and no longer feels grainy when rubbed between two fingers. Transfer bowl to a stand mixer fitted with the whisk attachment; beat on high speed until stiff peaks form, about 5 minutes. Add vanilla and beat 1 minute more. Transfer meringue to a piping bag fitted with a large round tip (such as Ateco #808). Pipe large rounds around perimeter of tart. Brulee meringue with a kitchen torch, if desired. Serve.
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Jubayer mia
[email protected]I made this tart for my family and they loved it! It was the perfect dessert for a summer gathering. The meyer lemon filling was refreshing and the hazelnut crust was nutty and delicious. I'll definitely be making this again.
SHAMS WRIGHTS
[email protected]This tart is amazing! The meyer lemon filling is perfectly balanced between tart and sweet, and the hazelnut crust is the perfect complement. It's a great dessert for any occasion.
Sufyan Albalushi
[email protected]I was looking for a new meyer lemon dessert recipe and this one didn't disappoint! The tart was easy to make and turned out delicious. The crust was flaky and the filling was smooth and creamy. I'll definitely be making this again.
Ahmed Fahim
[email protected]This tart is a must-try for any meyer lemon lover! The crust is flaky and the filling is smooth and creamy. The hazelnut flavor is a nice touch. I'll definitely be making this again.
MD: sufian
[email protected]This tart is the perfect balance of sweet and tart. The meyer lemon filling is tangy and refreshing, and the hazelnut crust is nutty and buttery. I highly recommend this recipe!
Christopher Oxendine
[email protected]I'm not a baker, but this tart was easy to make and turned out great! The crust was flaky and the filling was smooth and creamy. I'll definitely be making this again.
Hakim Officials
[email protected]This tart was a hit at my dinner party! Everyone loved the combination of meyer lemon and hazelnut. It's a great recipe for a special occasion.
Mashikul Islam
[email protected]I made this tart for my family and they loved it! The crust was flaky and the filling was creamy and delicious. The meyer lemon flavor was a nice change from regular lemon. I'll definitely be making this again.
krystal wallace
[email protected]This tart is delicious! The meyer lemon filling is perfectly tart and sweet, and the hazelnut crust is the perfect complement. It's a great dessert for any occasion.
aland karwan
[email protected]I love meyer lemons, so I was excited to try this tart. It didn't disappoint! The crust is flaky and buttery, and the filling is smooth and tangy. The hazelnut flavor is a nice touch. I'll definitely be making this again.
Anisha Paudel
[email protected]This tart is so easy to make, and it looks and tastes like it came from a fancy bakery. I'm really impressed with how well the flavors work together. The meyer lemon curd is tangy and sweet, and the hazelnut crust is nutty and buttery. I highly recom
abby roblox
[email protected]I'm not a huge fan of lemon desserts, but this tart changed my mind. The meyer lemon flavor is subtle and not too tart, and the hazelnut crust is the perfect complement. I'll definitely be making this again for my next dinner party.
james hadfield
[email protected]This tart was a delight to make and even better to eat! The combination of meyer lemon and hazelnut is perfect, and the crust is flaky and buttery. I'll definitely be making this again.