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Tangy Lemon Custard Tart

Source of Recipe

California Culinary Academy


List of Ingredients

1 2/3 cups whole wheat pastry flour
2 tablespoons date sugar
4 tablespoons unsalted butter, chilled
1 egg white
1 tablespoon apple cider vinegar
4 tablespoons ice water
grated rind of 1 small lemon
juice of 2 medium lemons
1/2 cup honey, or to taste
2 eggs


Recipe

Preheat oven to 450�F. Ina large mixing bowl, combine flour and date sugar. Make a well in the center of the dry ingredients and grate in butter or stir in oil. With fingers or a pastry mixer, combine butter and flour mixture until it is the texture of cornmeal. Do not overmix. Add egg whtie, viengar and enough ice water to form a ball of dough. Wrap in plastic wrap and refrigerate for 10 minutes.

In a blender or food processor, combine lemon rind, juice, honey and eggs, and puree until smooth. Lightly flour a counter or breadboard. Roll ball of dough into a 14 inch circle and press into a 9" tart pan (preferably with fluted edges). Pour in lemon filling. Bake for 10 minutes, then lower heat to 350�F and bake until firm and lightly browned, about 30 minutes more. Makes one 9" tart.