Lemon Chess Tart

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix almond meal and powdered sugar in processor to fine powder, about 10 seconds.
  • Transfer to bowl of electric mixer and add butter; beat until light.
  • Blend in eggs, lemon juice and salt.
  • Beat in flour all at once until just combined;do not overmix.
  • Gather dough into a ball and wrap in plastic.
  • Refrigerate at least 3 hours.
  • Roll dough out on generously floured surface into 11 1/2-inch circle 1/8 inch thick. (Keep surface and rolling pin well floured to prevent sticking.).
  • Fit dough into 10-inch tart pan;trim edges.
  • Cover with plastic wrap and refrigerate for at least 1 hour.
  • Preheat oven to 400 degrees.
  • Brush shiny side of 11 1/2-inch foil circle lightly with melted butter.
  • Fit buttered side down into shell.
  • Fill shell with dried beans or pie weights.
  • Bake until dough is set, 15 to 20 minutes;remove foil and weights.
  • Continue baking shell until golden brown, about 5 minutes.
  • Reduce oven temperature to 350 degrees.
  • Stir cream into cornmeal in small bowl.
  • Cream butter and sugar in bowl of electric mixer until light and fluffy.
  • Beat in eggs, one at a time, and continue beating until light.
  • Blend in cornmeal mixture, lemon peel, juice and extract.
  • Spoon filling into shell almost to rim; do not overfill.
  • Bake tart until custard is set, about 30 minutes. (If edges brown to quickly, cover with strips of foil.).
  • Cool on rack.
  • Just before serving, dust lightly with powdered sugar.
  • Garnish with whipped cream and berries, if desired.
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