Description
A bright and elegant French-style tart with a buttery hazelnut crust, silky lemon filling, and a crisp topping of toasted hazelnuts.
Ingredients
Scale
- 180 g all-purpose flour
- 50 g hazelnut flour
- 60 g powdered sugar
- 1 pinch fine salt
- 200 g unsalted butter, divided
- 1 large egg
- 150 g granulated sugar
- 4 medium lemons, for 120 ml fresh juice and 2 tablespoons zest
- 3 large eggs
- 60 ml heavy cream
- 60 g whole hazelnuts, toasted and roughly chopped
Instructions
- Preheat the oven to 180°C and lightly grease a 9 inch tart pan with removable bottom.
- In a mixing bowl, combine the all-purpose flour, hazelnut flour, powdered sugar, and salt. Rub in 120 g cold cubed butter until the mixture resembles soft crumbs. Add 1 large egg and mix just until a dough forms.
- Roll the dough between two sheets of parchment, line the tart pan, trim the edges, and chill for 20 minutes. Prick the base with a fork, line with parchment, add baking weights, and blind bake for 15 minutes. Remove the weights and bake for 10 more minutes until lightly golden.
- In a saucepan, whisk together the granulated sugar, lemon juice, lemon zest, 3 large eggs, and heavy cream. Cook over medium to low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove from the heat and whisk in the remaining 80 g butter a little at a time until smooth and glossy.
- Pour the filling into the baked tart shell and bake for 8 to 10 minutes, just until the filling is set with a slight wobble in the center.
- Cool completely, then chill for at least 2 hours. Top with toasted chopped hazelnuts just before serving.
- Slice and serve chilled or lightly cool.
Notes
- Chill the dough well before baking to reduce shrinking.
- Use freshly squeezed lemon juice for the brightest flavor.
- Strain the filling before baking if you want an extra smooth texture.
- Add the hazelnuts close to serving time to keep them crunchy.
