Saturday, March 29, 2014

Lemon-Honey Tart with Salted Shortbread Crust


Ingredients 
For the Crust
1-1/2 C flour (I used more of the complimentary Bob's Red Mill Whole Wheat Pastry Flour I had received from the sponsors of this year's #BrunchWeek)
1/2 C Bob's Red Mill Hazelnut Meal Flour*
1/2 C softened butter
1/2 C organic, coconut sugar
1/4 C olive oil
1 T cold water
2 pinches of fleur de sel

*another complimentary product I received with which I am now completely enamored

For the Filling
4 organic Meyer lemons
1/2 C organic powdered sugar
2 T honey (I used a local pine honey)
8 T butter
8 large egg yolks
dark chocolate

Procedure
For the Filling
Juice the lemons. Combine the juice, powdered sugar, honey and butter. Bring to a boil. Meanwhile beat the yolks. Add 1/3 of the boiling liquid to the beaten yolks then add the mixture back into the boiling liquid. Continue beating over medium heat until it thickens. Be careful not to let the curd boil or it will scramble. Pour the curd into a bowl and press plastic wrap against the surface to prevent a film from forming. Chill completely. 

For the Crust
Mix the whole wheat pastry flour, hazelnut meal flour, sugar and salt; rub in the butter with olive oil until the mixture resembles coarse breadcrumbs. Stir in 1 tablespoon of water with a fork until the mixture forms a ball. Roll out between two pieces of parchment paper. Press gently into a tart pan. Stick in the freezer while the oven heats. Bake for 25-30 minutes at 350, or until a light golden brown. Let cool completely.

To Assemble Tart
Melt the chocolate over a double boiler until smooth. Spread a layer of chocolate over the baked tart crust. Let set. Spoon the chilled filling over the chocolate layer.

Slice thin slivers. This is a rich dessert! I served this at our Meant to BEE honey-themed baby shower brunch. One response: "I'd prefer it without the chocolate." I agree. That'll be coming up soon! Stay tuned.

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