Be the first to The tart lemon flavor of this tart is mellowed with the sweet orange Grand Marnier® cream sauce. This recipe uses raw egg in the flavored cream. To avoid any potential illness, purchase irradiated eggs or simply omit the raw egg yolk from the cream. It will not be quite as rich, but still tasty.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- Pastry Crust:
- 1-1/2 cups unbleached all-purpose flour
- 1/4 cup granulated white sugar
- 1/8 teaspoon salt
- 10 Tablespoons cold unsalted butter, cut into 5 pieces
- 1 egg yolk mixed with 1 Tablespoon cold water
- .
- Lemon Filling:
- 6 egg yolks
- 1 cup granulated white sugar
- 1 teaspoon cornstarch
- Grated zest of two lemons
- 1/2 cup freshly squeezed and strained lemon juice
- 1 Tablespoon Grand Marnier®
- .
- Grand Marnier® Cream:
- 1 egg yolk
- 1/4 cup confectioners sugar
- 2 Tablespoons Grand Marnier®
- 1 cup sour cream
Preparation:
In a food processor fitted with the metal blade, pulse flour, sugar, salt, and butter until mixture resembles fine meal. Add egg mixture with the motor running and process just until the dough begins to come together. Do not let it form a ball. Remove from processor, wrap in plastic, and refrigerate for 1 hour.
Preheat oven to 400 F. Roll chilled pastry between two sheets of plastic wrap. Press pastry into a 9-inch tart pan. Trim edges, place pie weights over the bottom, and bake for 10 minutes. Remove weights and bake an additional 10 to 15 minutes until golden. Cool on a rack.
To make the filling, beat egg yolks and sugar for 2 to 3 minutes, until ribbons form. Beat in cornstarch, lemon zest, lemon juice, and Grand Marnier®. Pour evenly into cooled tart shell and bake 18 to 20 minutes. Tent pan with foil if crust begins to get overly brown. Cool to room temperature, then chill for 1 hour before serving.
To make the Grand Marnier® cream, whip egg yolk, confectioners' sugar, Grand Marnier®, and sour cream until smooth. Serve each slice of tart with a dollop of the flavored cream.
Yield: 6 to 8 servings
Preheat oven to 400 F. Roll chilled pastry between two sheets of plastic wrap. Press pastry into a 9-inch tart pan. Trim edges, place pie weights over the bottom, and bake for 10 minutes. Remove weights and bake an additional 10 to 15 minutes until golden. Cool on a rack.
To make the filling, beat egg yolks and sugar for 2 to 3 minutes, until ribbons form. Beat in cornstarch, lemon zest, lemon juice, and Grand Marnier®. Pour evenly into cooled tart shell and bake 18 to 20 minutes. Tent pan with foil if crust begins to get overly brown. Cool to room temperature, then chill for 1 hour before serving.
To make the Grand Marnier® cream, whip egg yolk, confectioners' sugar, Grand Marnier®, and sour cream until smooth. Serve each slice of tart with a dollop of the flavored cream.
Yield: 6 to 8 servings
