Monday, January 30
Meyer Lemon Vanilla Bean Brulee Tart
How many of you have a troublesome dog?
A dog who manages to get into everything and cause you a great deal of frustration on a daily biases?
And when you are about to yell and get mad you look down at those puppy eyes and you melt.
You can't seem to stay mad, no matter what they have just done!
Well that pretty much sums up my Sunday afternoon!
I spent Sunday cooking a big dinner and dessert for my hard working husband that hasn't had a day off in 8 days and was busy working on a Sunday.
Steve (hubs) loves Creme Brulee, as does he Lemon Tarts. So I decided to combine the 2 flavors to make a master piece dessert for him.
I succeeded! It was truly AWESOME!
In the midst of prepping my tart for pictures so I can share it with all of you! Madelyn woke up from a cat nap.
I ran down the hall quickly to grab her, I was gone 30 seconds.... tops!
When I came back THIS is what I found........
I actually cried. Like seriously cried. For a split second I was filled with rage and was about to throw the dog outside. I wanted to slam cupboard doors, I wanted to stomp up the stairs and yell and call him a "stupid mutt"... but then he looked at me with those big sad brown eyes and I wasn't mad. I shooed him out of the room while I cleaned up his mess.
Man this dog has me wrapped around his paw!
I hope you enjoyed it Ollie.
Here is my recipe! Though all I was able to photograph was the Curd!!
Do make it, it's wicked good!.
Buttery shortbread crust, filled with a sweet slightly tangy Meyer Lemon Curd filled with vanilla bean specks. The to top it off that ever so yummy burnt sugar on top!
Meyer Lemon Vanilla Bean Curd Tart Brulee
1 and 1/2 sticks room temp butter
1/3 cup powdered sugar
1 1/2 cups flour
1 tsp vanilla extract
pinch of salt
8 Meyer Lemons
1 cups sugar
1 1/2 sticks of room temp butter
2 vanilla beans
In your electric mixer, with your paddle attachment mix all of your crust ingredients together. When a dough forms. Press it into a 10 inch tart pan. Bake at 350 for 15 minutes or until golden.
(I use a pie crust weight to ensure the crust doesn't shrink. If you don't have one, spray foil with cooking spray. Line crust with it before baking and fill with beans or rice)
Let crust cool.
Meanwhile start your curd.
Bring a 2 qt sauce pan filled half way with water to a boil. Place a heat proof bowl on top creating a double boiler.
Zest and Juice all of your lemons. Whisk juice, zest, eggs, sugar, together. Split your vanilla beans in half length wise. Scrape the beans out into lemon mixture. Continue to whisk continuously. Dropping 1 tbs of butter in at a time. After it melts add in your next tbs.
When the mixture has thickened enough to coat the back of a spoon, pull it off the heat.
Pour through a fine sieve into your cooled crust.
Refrigerate about 2 hours before serving.
Right before serving sprinkle with 2 tbs of sugar, with a kitchen torch brulee the top. When the sugar gets brown and bubbly it is done. Let it cool for 5 minutes before cutting.
(If you do not own a torch you can use your broiler. Place on the top rack for about 30-60 seconds watch carefully sugar burns fast!)