Citron façon brûlée (Print Version)
# Ingredients:
01 -
150g of flour.
02 -
4 teaspoons of fresh cream.
03 -
50g of butter.
04 -
1 pinch of salt.
05 -
60g of sugar for the dough.
06 -
1 egg white for brushing the dough.
07 -
2 lemons (zest and juice).
08 -
4 egg yolks.
09 -
20cl of liquid cream.
10 -
2 whole eggs.
11 -
150g of sugar for the filling.
# Instructions:
01 -
Combine the butter (cut into cubes), flour, sugar, and salt, working the mixture until it becomes crumbly. Add the fresh cream, knead it gently to form a round ball.
02 -
Wrap the ball of dough in plastic wrap and keep it chilled in the fridge for at least 2 hours.
03 -
Roll the chilled dough out to about 3-5mm thick, then carefully press it into a 20cm tart tin. Coat it with an egg white.
04 -
Set your oven to 180°C (356°F). Bake the dough empty for 18 minutes until it just begins to turn golden.
05 -
Whisk the liquid cream, whole eggs, egg yolks, sugar, lemon juice, and zest together until you have a smooth mix.
06 -
Pour that filling into the pre-baked crust, then bake for about 30 minutes until the filling sets.
07 -
Sprinkle some brown sugar on top and use a blow torch to caramelize it just before serving.
# Notes:
01 -
It's best served fresh on the same day for crunchy caramel.
02 -
If needed, store in the fridge for 2-3 days.