You'll need a blowtorch to create the caramelized brûlée top; look for one in kitchen supply stores or certain hardware stores. The flame goes farther than is visible, so use the blowtorch with caution, work slowly and always point the flame away from any flammables or people. Refrigerate the tart for at least four hours to ensure the filling is firm enough to slice neatly.
- Prep time 55 minutes
- Total time 7 hours & 30 minutes
Ingredients
Filling:
Pastry:
Topping:
Method
Filling: In top of double boiler or large heatproof bowl set over saucepan of simmering water, whisk together eggs, egg yolks, sugar, lemon zest, lemon juice and salt; cook, stirring, until mixture is translucent and thick enough to mound on spoon, 10 to 15 minutes. Strain through fine-mesh sieve into bowl; stir in butter until melted. Place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Pastry: While filling is chilling, in bowl, whisk flour with sugar. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Whisk egg yolk with ice water; drizzle over flour mixture, tossing with fork to form ragged dough. Shape into disc; wrap in plastic wrap. Let stand for 15 minutes.
On lightly floured work surface, roll out dough into 11-inch (28 cm) wide circle; fit into fluted 9-inch (23 cm) tart pan with removable bottom. Trim to fit, leaving 1-inch (2.5 cm) overhang; fold overhang inside pan and press to seal pastry. Refrigerate until firm, about 45 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Prick bottom of crust at 1/2-inch (1 cm) intervals. Line with foil; fill with pie weights or dried beans. Bake on bottom rack of 400°F (200°C) oven until edge is golden, 12 to 15 minutes. Remove pie weights and foil; bake until crust is golden, 8 to 10 minutes. Let cool slightly on rack.
Spoon filling into crust, smoothing top. Bake on bottom rack of 325°F (160°C) oven until filling is set yet still slightly jiggly in centre, 12 to 15 minutes. Let cool on rack for 30 minutes. Refrigerate until chilled, about 4 hours.
Topping: Sprinkle sugar evenly over filling, leaving 1/2-inch (1 cm) border. Let stand for 5 minutes. Using blowtorch and holding flame at least 1/2 inch (1 cm) from surface, move flame back and forth over sugar until bubbling and dark amber. Let stand for 5 minutes before serving.
Tip from The Test Kitchen: You can also use your blowtorch to toast marshmallows, to make crème brûlée, to blacken the skin of bell peppers before peeling them or to brown meringue-topped desserts.
Makes 8 to 10 servings.
Nutritional facts per serving: about
- Sodium 119 mg
- Sugars 26 g
- Protein 6 g
- Calories 322.0
- Total fat 18 g
- Potassium 79 mg
- Cholesterol 242 mg
- Saturated fat 9 g
- Total carbohydrate 36 g
%RDI
- Iron 10.0
- Folate 24.0
- Calcium 3.0
- Vitamin A 21.0
- Vitamin C 13.0
