can you give me the recipe of french lemon euro tart?

Answer 1

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Answer 2

Lemon Crème Brûlée Tart
INGREDIENTS:
1 recipe pâte brisée or refrigerated pie crust
For the filling:
3/4 cup + 2 Tablespoons sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup freshly squeezed lemon juice
1 Tablespoon (packed) finely grated lemon peel
For garnish: lemon slices
PREPARATION:
Preheat oven to 350°F.
1. Pat the pastry into a 9" tart pan with removable bottom. Chill for 20 minutes.

2. Line the pastry shell with waxed paper and fill it with dried beans or rice.

3. For the filling: Whisk 3/4 cup of the sugar, cream, yolks and eggs in a bowl to blend. Mix in the lemon juice and peel.

4. Pour the filling into the warm crust and bake about 30 minutes. The filling should be slightly puffed at the edges and set in the center. Cool for at least one hour.

5. Preheat the broiler and place the tart on a baking sheet.

6. Sprinkle the tart with 2 tablespoons of sugar and broil until the sugar melts and caramelizes, about 2 minutes. Transfer to a rack and cool for 1 hour.
To serve:
Push tart pan bottom up, releasing tart. Place on a platter and decorate with lemon slices.


Pâte Brisée
INGREDIENTS:
1-1/4 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
1/8 teaspoon salt
3 Tablespoons ice water
PREPARATION:
Makes 1 9"-10" tart/quiche shell

1. Put the flour and salt into the bowl of a food processor. Pulse to combine, about 20 seconds.

2. Add butter; pulse until mixture resembles coarse meal.

3. With the motor running, slowly add the ice water and process until dough starts coming together.

4. Remove from processor and pat into a disk.

5. Wrap in plastic wrap and chill at least 1 hour.



Tarte au Citron

INGREDIENTS:
1 recipe of pâte sablée, pâte brisée or refrigerated pie crust
4 eggs
2 egg yolks
1 cup sugar
1/3 cup heavy cream
1 cup freshly squeezed lemon juice
zest of 3 lemons-very finely grated
PREPARATION:
Preheat oven to 375°
1. Pat the pastry into a 9" tart pan with removable bottom. Chill for 20 minutes.

2. Whisk the eggs, egg yolks and sugar together.

3. Add the cream and whisk together. Then whisk in the lemon juice and zest.

4. Line the pastry shell with waxed paper and fill it with dried beans or rice. Bake in preheated oven for 10 minutes, remove the paper and beans and bake another 3-5 minutes. Pastry should be cooked but still pale. Remove from oven and reduce the temperature to 300°.

5. Place pan on a baking sheet. Slowly pour the filling into the shell. Bake for 35-40 minutes, until the filling has set.

6. Allow the tart to cool completely before serving.