Dessert

Lemon tart brulee with rye and brown butter pastry

Name: Lemon brulee tart recipe
Yield: 8
Ingredients: 150g plain flour; 50g rye flour; 40.00 ml brown sugar; 100g cold brown butter (see recipe note), chopped; 1 large egg; 75g caster sugar; 1 tsp powdered gelatine; 265ml lemon juice; 7 eggs; 220g caster sugar; 50g brown butter, at room temperature

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Lemon tart brulee with rye and brown butter pastry

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by Carina La Delfa

CHEF

Jun 21, 2024

"The acidity of the lemon and beautiful earthy flavours of brown butter and rye blend together so well. A lemon tart is a favourite dessert and a real crowd pleaser. Honestly, how can you go wrong?" – Carina La Delfa.

You'll need to start this recipe a day ahead, and you’ll need a 22.5cm, 3.5cm-high loose-based tart pan and a kitchen blowtorch.

1 cup (150g) plain flour, plus extra, to dust
50g rye flour
2 tbs brown sugar
100g cold brown butter (see recipe note), chopped
1 large egg
⅓ cup (75g) caster sugar

Lemon curd

1 tsp powdered gelatine
265ml lemon juice
7 eggs
1 cup (220g) caster sugar
50g brown butter, at room temperature

Method

1.

For the pastry, place flours and brown sugar in a large bowl and whisk to combine and remove any lumps. Add brown butter and a pinch of salt flakes. Rub between fingers until mixture resembles wet sand. Add egg and knead into a smooth dough. Wrap in plastic wrap and chill for 3 hours.
2.

Preheat oven to 190°C/170°C fan-forced.
3.

Place a baking tray in the oven.
4.

Roll out pastry between 2 sheets of lightly floured baking paper until a 34cm circle. Using the baking paper, slide the pastry onto a a second baking tray and chill for 10 minutes to firm up. Line a 22.5cm, 3.5cm-high loose-based tart pan with the pastry, letting excess overhang.
5.

Prick pastry base with a fork and chill for 15 minutes. Line with baking paper and fill with pastry weights. Bake on preheated tray for 15 minutes, then remove weights and paper. Bake for a further 20 minutes until golden. Set aside to cool in pan.
6.

For the curd, sprinkle the gelatine over 1 tbs water in a small bowl and set aside to expand. Place the lemon juice in a medium saucepan over medium heat until steaming. Whisk eggs and sugar in a large bowl until combined. Slowly whisk the egg mixture into the steaming juice. Cook, whisking constantly, over medium heat until mixture thickens (this will take about 10 minutes). Remove from heat.
7.

Add gelatine and butter and stir until smooth. Pour into cooled tart shell and chill for 3 hours, or overnight, until set.
8.

At least 4 hours before serving, sprinkle cold tart with caster sugar and caramelise sugar using a blow torch. Chill for 4 hours, then slice and serve.

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Recipe Notes

How to make brown butter: Cook chopped cold unsalted butter in a stainless-steel frypan or saucepan (it’s harder to see the colour of the butter in a dark pan) over medium heat while whisking constantly until there is a nutty aroma, the butter turns light brown and large bubbles become smaller and begin to subside. Transfer to a heatproof bowl to cool (the butter will burn if you leave it in the pan). If the recipe requires cold brown butter, place butter in the fridge to chill until set. To store for a longer period, cover with plastic wrap.