Einkorn Lemon Cream Tart
Recipes
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Makes one 9½-inch tart
Lemon Cream Tart with Einkorn Flour
Ingredients
FOR THE TART DOUGH- 1 cup (120 g) all-purpose Einkorn flour
- ¾ cup (72 g) whole wheat Einkorn flour
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon fine sea salt
- Zest of 1 lemon
- 8 tablespoons (113 g) cold unsalted butter, cut into ¼-inch cubes
- 2 tablespoons ice water
- ¾ cup (150 g) granulated sugar
- ¼ cup (30 g) all-purpose Einkorn flour
- ⅛ teaspoon fine sea salt
- 1¼ cups (305 g) whole milk
- 4 large egg yolks
- ½ cup (130 g) fresh lemon juice
- Powdered sugar, for dusting
Instructions
- MAKE THE DOUGH AND SHELL: Combine the flours, granulated sugar, and salt in a medium bowl. Stir in the lemon zest. Cut in the butter with a pastry blender until the mixture is very fine and sandy. Add the water and knead with your hands until the flour is absorbed and the dough just holds together. Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes or up to 1 day. Let the dough soften slightly before rolling.
- Preheat the oven to 350°F.
- Place the dough between 2 sheets of parchment paper. Roll out the dough to a 12-inch round that is 1⁄8 inch thick. Transfer the dough to a 91⁄2-inch tart pan with a removable bottom and crimp the edges. Prick the entire shell with a fork. Bake the tart shell for 25 minutes until the shell is golden around the edges. Let cool on a wire rack for 10 minutes.
- MAKE THE FILLING: Combine the sugar, flour, and salt in a small bowl.
- In a medium saucepan over medium-low heat, bring the milk almost to a boil. Whisk the hot milk into the flour mixture until the sugar melts. Pour the wet mixture back into the pan through a fine mesh strainer and cook on medium-high heat, whisking continuously for 5 minutes until the mixture is very thick. Remove the pan from the heat and whisk in the egg yolks. Return to low heat and cook for 1 minute. Pour in the lemon juice and cook for 1 minute.
- Pour the lemon cream into the tart shell. Bake for 25 to 30 minutes until the lemon cream has firmed up but still jiggles a bit in the center. Cool in the pan on a rack for 30 minutes. Remove the tart from the pan, then refrigerate for at least 2 hours. Garnish with powdered sugar before serving. The tart can be stored in the refrigerator for up to three days
