Marbled Lemon Tart With Sage-Cornmeal Crust

3.1

(57)

Swirls of crème fraîche decorate this gorgeous citrus dessert.

Servings:

8

This next-level lemon tart tastes as good as it looks. Using coarse cornmeal as well as all-purpose flour in the crust gives it a delicious crunch that contrasts wonderfully with the silky lemon curd filling. We add a little gelatin to the filling so the tart is easy to slice—and we always use freshly squeezed lemon juice for the curd because it makes all the difference. We decorate the top of the tart with dollops of creme fraiche. Pulling a skewer or paring knife through the swirls creates the beautiful marbled look everyone will love.

Directions

Soften gelatin:

Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.
Combine egg yolks, sugar, and salt; add lemon juice:

Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice.
Heat yolk mixture:

Place bowl over a saucepan of simmering water, and whisk constantly until mixture has thickened and registers 160°F on an instant-read thermometer.
Add gelatin; whisk in butter:

Whisk in gelatin mixture. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally.
Place yolk mixture in ice-water bath:

Prepare an ice-water bath. Place bowl of yolk mixture over bath, and stir until slightly thickened, about 2 minutes.
Spread curd in crust

Spread curd into crust; smooth top.
Swirl crème fraîche on top:

Dollop crème fraîche on top. Using a wooden skewer or the tip of a knife, swirl crème fraîche into curd to create a marbleized effect.
Chill before serving:

Refrigerate until firm, at least 2 hours (or up to overnight).