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Title: Tangy Lemon Custard Tart
Categories: Dessert Fruit Lowsalt Lowcal
Yield: 8 Servings
| 1 2/3 | c | Whole-wheat pastry or |
| Unbleached white flour | ||
| 2 | tb | Date sugar |
| 4 | tb | Chilled unsalted butter |
| 1 | Egg white | |
| 1 | tb | Apple cider vinegar |
| 4 | tb | Ice water |
| Grated rind of 1 small lemon | ||
| Juice of 2 medium lemons | ||
| 1/2 | c | Light honey or to taste |
| 2 | Eggs |
Recipe by: the California Culinary Academy Preparation Time: 1:10 1. Preheat oven to 450 degrees F. In a large mixing bowl, combine flour and date sugar. Make a well in center of dry ingredients and grate in butter or stir in oil. With fingers or a pastry mixer, combine butter and flour mixtu until it is the texture of cornmeal. Do not overmix. Add egg white, vinegar and enough of the ice water to form a ball of dough. Wrap in plastic wrap a refrigerate for 10 minutes.
2. In a blender or food processor, combine lemon rind, juice, honey, and eggs, and puree until smooth.
3. Lightly flour a counter or breadboard. Roll ball of dough into a 14-inch circle and press into a 9-inch tart pan (preferably one with fluted edges). Pour in lemon filling. Bake for 10 minutes, then lower heat to 350 degrees and bake until firm and lightly browned (about 30 more minutes).
Makes 1 nine-inch tart.