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Marbled Lemon Tart with Sage-Cornmeal Crust

Marbled Lemon Tart with Sage-Cornmeal Crust

Flecked with lemon zest and fresh sage, this dessert tastes as bright as it looks.

Martha Stewart Living, May 2007 http://www.marthastewart.com/342190/marbled-lemon-tart-with-sage-cornmeal-cr
2.884615
Rated
57.6923100(27)27
  • Yield Serves 6 to 8

Ingredients

    • 1/4 teaspoon unflavored gelatin
    • 1 tablespoon cold water
    • 6 large egg yolks
    • 1 cup sugar
    • 1/4 teaspoon salt
    • 1/2 cup fresh lemon juice
    • 1/2 cup (1 stick) unsalted butter, cut into tablespoons
    • Sage-Cornmeal Crust (http://www.marthastewart.com/263053/sage-cornmeal-crust)
    • 3 tablespoons creme fraiche

Directions

  1. Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.
  2. Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over a saucepan of simmering water, and whisk constantly until mixture has thickened and registers 160 degrees on an instant-read thermometer. Whisk in gelatin mixture. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Prepare an ice-water bath. Place bowl of yolk mixture over bath, and stir until slightly thickened, about 2 minutes.
  3. Spread curd into crust; smooth top. Dollop creme fraiche on top. Using a wooden skewer or the tip of a knife, swirl creme fraiche into curd to create a marbleized effect. Refrigerate until firm, at least 2 hours (or up to overnight).

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