Happy Valentine's Day
Lately, my times have been taken away
by my busy schedules, which I don’t even think I will
time to cook and put up the post. But
Valentine’s Day is around the corner and I just couldn’t help it and have to
find some spare times to do what I love to do most, cooking.
And another good reason for
me to do this is because the hubby keeps asking me…
“What are you going to make for the
Valentine’s?” “What do you like?” I asked.
And he said, “Anything with L-E-M-O-N.”
“Not chocolate?”
“Well, anything is good if
you make it!”……..How could I say no to that, right? …….Okay, that’s his trick to get me to make something.
And here it is…the perfect Valentine’s
Day’s dessert, easy, simple, and elegant… Lemon Crème Brȗlѐe Tart with fresh Strawberry
and Kiwi. And as fancy as I wanna be, I
melt some white chocolate chips and pour it in the silicone heart mold to make
white chocolate hearts, and they came out so pretty.
I knowww….it just too fancy
but the Valentine’s comes once a year, and I’m telling myself, why don’t have
some fun!
The tart has sweet tangy of
lemon, and yet light and creamy with the crunchy of caramelized sugar and
simple buttery crust in each bite….ohhhh- lala-licious… that’s all I can
say! 
The fun part of making this
dessert is using the hand blowtorch to brown the sugar on the top of the
tart. While I’m doing that, I feel like
I am making something so elaborately special by turning it to an art form. Well, that’s
just what I think, but it just looks gorgeous, don’t you think?
But don’t worry if the hand
torch is not an option. Just put it
under the broiler and cover around the crust to prevent burn, then you will
have a beautiful dessert in no time.
What you need:
For crust – 10-inch tart pan1 1/4 cup all-purpose flour
4 tbsp blanched slivered almonds
6 tbsp fine sugar
8 tbsp butter, cold and cubed
For the filling:
3 large eggs3 large egg yolks
3/4 cup heavy cream
1/2 cup fresh lemon juice
1 tsp finely grated zest
3/4 cup sugar
1 tsp vanilla extract
A pinch of salt
2 tbsp raw sugar for the topping
Fresh strawberries and Kiwi
*White chocolate hearts for decoration - optional
How to:
- Add slivered almonds and 3
tablespoons of sugar into the food processor and pulse until the almonds turn
finely ground
- Add flour and another 3
tablespoons of sugar and pulse to combine
- Add cold cubed butter and
pulse until it comes together into crumbs when press with your fingers
- Transfer the flour mixture
or dough into the tart pan and use your fingers to help spread the dough out
evenly up to the side of the tart pan and use the bottom of the measuring cup to
help in pressing down
- Bake the crust in the oven
at 350’F for 22-25 minutes or until the crust turns slightly brown. If the crust starts to bubble in the middle,
prick it with fork. Or you can use blind
baking method
- While the crust is baking,
make the filling by whisking together the eggs, yolks, sugar, cream, vanilla,
lemon juice and zest, and salt until they are creamy, and set aside.
- When the tart crust
finished baking, carefully remove it and place it on top of the baking sheet.
- Pour the filling through
the strainer directly into the hot tart and return it to the oven and bake for
another 35-40 minutes or until it puffed around the edge and set in the
middle. Let it cool for at least 1 hour
- When the tart cooled,
sprinkle the raw sugar evenly over the top of the tart. Using the blowtorch
flame by moving back and forth just above and avoiding the crust until sugar is
caramelized and slightly browned but not burn.
Let it cool for another 30 minutes to allow the sugar to harden and
crusty
- arrange fresh cut
strawberry and kiwi around the tart or as you desired
- cut, serve, and enjoy!
Happy Valentine's Day!
xoxo
^o^
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