Lemon Tart
Courtesy of Chef Cameron Hornby from Promenade Brasserie
Luxurious lemon custard gets a bright, tangy lift from pickled plums, while sugared basil adds a fresh herbal note. Whipped cream brings it all together.
Ingredients
GRAHAM CRACKER CRUST
1 1/2 cups graham cracker crumbs
2 Tbsp sugar
1 Tbsp maple syrup
5 Tbsp melted butter
PIE FILLING
14 oz sweetened condensed milk
1/2 cup lemon juice
4 egg yolks
1 Tbsp vanilla extract
pinch of salt
GARNISH
plum
fresh basil
whipped cream
Method
GRAHAM CRACKER CRUST
1. Preheat oven to 375F.
2. In a large bowl add the graham cracker crumbs and sugar and combine, then add in maple syrup and melted butter and thoroughly combine.
3. Grease pie pan with butter generously and line the bottom with parchment paper. Add graham cracker mixture and press to form so bottom layer is even with the crust.
4. Add rice or pie weights and bake for 10 minutes.
5. Cool thoroughly on a wire rack.
PIE FILLING
1. Adjust oven to 325F.
2. In a medium bowl combine condensed milk, lemon juice, egg yolk, salt and vanilla and whisk until combined then pour onto the cool crust.
3. Bake for 20min or until filling has set into a soft custard.
4. Cool completely, cut into 12 pieces.
ASSEMBLY
1. Top each piece with thin sliced pickled plums and torn fresh basil.
2. Serve with whipped cream.
Yield 12 servings