Maxim’s Lemon Tart
This is my version of the famous perfectly tangy and creamy tart from the iconic Maxim’s restaurant in Paris. It goes way back to my year in culinary school in Paris and is the best lemon tart ever!
Pate sucree ingredients
1 1/3 cup (330 ml) unbleached all purpose flour
½ cup (125 ml) cold unsalted butter, cut into pieces
½ cup + 2 tbsp. (150 ml) icing sugar
4 egg yolks
Combine flour and butter food processor. Pulse until mixture resembles course meal. Meanwhile, whisk egg yolks, icing sugar and salt in a bowl to combine. Pour egg mixture into flour and pulse several times until mixture comes together. Knead into a flat disc, cover and chill in fridge for about 1/2 an hour.
Roll pastry on a lightly floured surface, 1/8″ thick and transfer to a 11″ flan ring with removable bottom. Dock the bottom with fork and let rest in freezer for about 10 minutes.
Meanwhile preheat oven to 350 degrees.
Line the shell with foil paper and fill with beans or rice. Bake shell for about 15 minutes and remove beans. Reduce heat to 325, continue to bake until inside is golden, about 15 minutes. Let cool, about 45 minutes.
¾ (175 ml) cup sugar
Grated zest and juice of 3 lemons (90 ml)
Grated zest and juice of 1 orange (35 ml)
2/3 cup (160 ml) crème fraiche or sour cream
Meanwhile for filling whisk all ingredients in a bowl until well blended. Pour custard carefully into cooled tart shell (only to just fill but not overflow). Save or discard any leftover custard and bake in oven at 325 degrees until just set but quarter size circle in middle is still slightly soft, about 27-30 minutes. Cool completely before serving with fresh berries.
More delicious recipe ideas: