An acquaintance of mine (a good friend of a good friend) who's a pastry chef told me I really have to try this recipe. I'm looking forward to doing it soon, for Mark's birthday party next month if not sooner. It sounds GREAT.
From Cafe Boulud Cookbook by Daniel Boulud.
1 partially baked 9-1/2 inch tart shell (in fluted pan)
If the crust is not on a parchment lined baking sheet, transfer it to one and set it aside.
2 medium lemons
2 large eggs
2 large egg yolks
1/2 cup sugar
3/4 cup plus 2 TB heavy cream
2 cups raspberries
1. Center a rack in
the oven and preheat to 300 degrees F.
2. Grate the zest of both lemons using the small holes of a box grater. Set aside. With a small knife, cut off the top and bottom of each lemon and then carefully cut away the pith and a tiny bit of the flesh from each lemon -- the juicy sections of lemon should now be completely exposed. Lay the lemons on their sides and cut each lemon crosswise in to 1/2-inch-thick slices. Remove the seeds.
3. Place the lemon slices, eggs, yolks and sugar in the container of a blender and puree until smooth. Strain the mixture into a bowl and whisk in the reserved zest and the cream. Give the bowl a good rap against the counter to de-bubble it -- if there are bubbles in the cream now, there will be bubbles in your tart later.
4. Scatter the berries over the bottom of the crust and pour over the filling. Bake for 35 to 40 minutes or until the filling is set in the center. Transfer the tart to a rack and cool to room temperature.
To serve: Cut the tart into 8 wedges and serve as is with some lightly sweetened whipped cream, raspberry coulis or even a spoonful of berry marmalade.
Email: jessicafm (at) mindspring.com