By French Tart on June 12, 2007
Photo by Lavender Lynn
Photo by Lavender Lynn
"This is the most requested dessert in our Chambres d'Hotes; I like to make it quite tart and lemony, with creme fraiche, instead of thick double cream - plus I like it to be baked until just set and with a wobble! This is great served with a drizzle of cassis for an elegant finishing touch, plus a sprig of mint. If you are not a great lover of lemons, please reduce the quantity of lemons in the recipe."
Serving Size: 1 (208 g)
Servings Per Recipe: 6
"I've made this a number of times. For my pie dish the filling is about double the amount required but it freezes really well so you can save the other half for a later date."
"Tastes great, I should know, I made it twice. I bought a French fluted tart pan, couldn't get the 20 cm specified, so went for 24cm. There was much too much filling and I wound up with a very nice tart, but not enough for the company I was having over that evening for dinner and several small custard cups I baked along with the tart to use all of the extra filling, another way to use this if you don't want to make a tart, they were very pretty too, but not enugh either for the company. I made another pie crust and used it to line a good old American glass pie pan which is much bigger than a tart pan and another batch of filling and the filling filled the American pie pan. It made a very nice lemon custard pie which everyone liked. We still have four custard cups and a small tart pan of tart to go now. The quantity of lemon was fine for us."
"I have made this tart three times now and it tastes delicious. Even a friend who said "I don't like lemons" came back for a second helping. <br/><br/>However, when the tart is cooked the top has always ended up cracking and looking like crazy paving. What am I doing wrong?"
"I made this today, it was fantastic. I thought the custard was too runny when I poured it into the pastry case and I gave it 45 minutes in the oven to be on the safe side. It came out perfect. The flavour had a good mixture of sweet and tart. It would be a definite dinner party winner. I have only tried it warm. I can't wait to get stuck into a cold slice from the fridge, maybe tomorrow though."
"lovely ,easy and delicious, I made individual tartles with half recipe."
"This is a very tart tarte. I love tart lemon desserts. It is very good with powdered sugar on top. I am going to try it with whipping cream later. I made a couple of mistakes. I didn't grate my lemon zest fine enough. I doubled the recipe and didn't realize my pie crusts were too small so had to run and get another crust and ran home quickly to bake before work and forgot to prebake the third pie. It isn't out of the oven yet so I don't know how it turned out. Thank you for a great recipe. I will make it again and correct my own mistakes. Made for French Food & Foto 11/07"