Lemon Custard Tart | Saveur
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
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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