Marbled Lemon Thyme Tart
 
 
Author:
Recipe type: Dessert
Ingredients
  • Crust:
  • 1 cup + 2 tbsp unbleached flour
  • 6 Tbsp cornmeal
  • 1 Tbsp sugar
  • 1 Tbsp fresh thyme leaves
  • 1 tsp salt
  • 1 large lemon, zested
  • 6 tbsp cold, unsalted butter, cut into small pieces,
  • 2 large egg yolks
  • 2 tbsp cold water
  • .
  • Filling:
  • 1 tsp unflavoured gelatin
  • 6 egg yolks
  • ¼ tsp salt
  • 1 cup sugar
  • ½ cup fresh lemon juice
  • ¼ cup plain yogurt
Instructions
  1. Add flour, cornmeal, sugar, thyme, salt and lemon zest to a food processor and pulse until combined. Add butter and pulse until mixture resembles coarse sand. Whisk together egg yolks and cold water in small bowl. With the food processor running on low, pour the egg mixture in, mixing just until a dough forms. Form the dough into a disk shape and wrap in plastic wrap. Refrigerate for 1 hour.
  2. Roll the chilled dough out on a lightly floured surface and place in a 9" tart tray with a removable bottom. Gently press dough into the corners and slice away any excess so that the edges of the crust are level with the edge of the tart tray. Place in the freezer for 30 minutes.
  3. Preheat oven to 375. Using the tines of a fork, prick the bottom of the frozen dough several times. Place a sheet of aluminum foil over the crust and top with a mug of uncooked rice or dried beans- this will prevent the crust from bubbling up as it bakes. Bake for 15 minutes until the edges of the crust appear dry and are just starting to brown. Remove the foil and beans/rice and then bake for an additional 10-12 minutes until the crust turns golden. Cool completely on a wire rack.
  4. Now to make the filling. In a medium saucepan, whisk together the egg yolks, sugar and salt. Gradually whisk in the lemon juice. Cook over medium heat, whisking constantly, until the mixture has thickened slightly. Remove from heat and whisk in the gelatin- make sure all the gelatin dissolves. A good way to test this is to dip a spoon into the filling- look at the back of the spoon, can you see gelatin granules? If so, keep whisking! Whisk in the butter, a few pieces at a time, until smooth and well incorporated. Let cool to room temperature, stirring occasionally.
  5. Spoon filling into cooled crust and let set for 5 minutes. Spoon yogurt over the filling and, using a wooden skewer or the tip of a knife, swirl into the lemony filling to create a marbleized effect. Refrigerate until filling is set- at least 4 hours or up to overnight.
Notes
* Loosely adapted from BC LDB Taste Magazine, Spring 2015
Recipe by Port and Fin at https://portandfin.com/marbled-lemon-thyme-tart/