Lemon Custard Tart
Brooklyn-based pastry chef Ayako Kurokawa collects leftover dough from the butter crust of this creamy lemon custard pastry to make decorative cookies to adorn the outside.
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Cooking tools:
- Stand mixer
- Hand mixer
- Oven
- Rolling pin
- Cake pan
- Fork
- Parchment paper
- Pie weights
- Baking sheet
- Cookie cutter
- Saucepan
- Whisk
- Fine-mesh sieve
- Mixing bowl
- Plastic wrap
- Cream whipping bowl
- Spatula
- Slotted spoon
- Cake stand
- Serving platter
- Measuring cup
- Measuring spoon
- Kitchen scale
- Colander
- Pastry brush
- Stove
- Refrigerator
- Chef's knife
- Cutting board
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 8 tbsp. almond flour
- 1⁄4 tsp. kosher salt
- 1 cup plus 2 tbsp. confectioners' sugar
- 12 tbsp. unsalted butter, softened
- 1 egg
- 1 lemon, thinly sliced, seeds discarded
- 2 2⁄3 cups sugar
- 1⁄4 cup grated lemon zest plus 1 1/2 cups juice
- 8 egg yolks, plus 6 whole eggs
- 8 tbsp. unsalted butter, cubed and chilled
- 1 cup heavy cream
- 1 oz. white chocolate, melted and cooled
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