April 17, 2019

Walnut-crusted Lemon Tart (Passover Friendly)

Makes one 9-inch tart (I made one rectangle tart with removable bottom size 14" L x 4.5" W)

3 cups walnuts
1  1/4 cup sugar
3/4 teaspoon fine sea salt
1/4 cup (4 tablespoons) unsalted butter, melted + 6 tablespoons unsalted butter, cut into 6 pieces
2 large eggs
4 large egg yolks
3 tablespoons grated lemon zest (from 4 large lemons)
3/4 cup fresh lemon juice (from 4 large lemons)

Preheat the oven to 350 F.

Combine the walnuts, 1/4 cup of the sugar, and 1/2 teaspoon of the salt in a food processor and pulse until the walnuts are evenly ground, but not ground into a fine dust.

Scrape the walnut mixture into a large bowl. Add the melted butter and mix well. Press the mixture evenly into 9-inch tart pan with removable bottom. Bake for about 25 minutes, until the crust is slightly golden.

Turn the oven temperature down to 325 F.

Whisk the eggs and yolks together in a medium-size bowl. Add the remaining 1 cup sugar, the zest, and the remaining 1/4 teaspoons salt and whisk for 1 minute. Pour into a medium-size saucepan and cook over low heat, whisking constantly.

Add lemon juice in 3 increments, whisking after each addition until the mixture thickens. When the mixture has thickened after the last addition of lemon juice, turn the heat down to very low and add the remaining butter 1 piece at a time, whisking it in completely after each addition.

While the mixture is still warm, pour it through a fine-mesh strainer into the prepared crust. Bake for about 10 minutes, until the filling is set. Chill the tart for at least 1 hour or cover and refrigerate for up 2 days before serving.

Recipe comes from "Salty Sweets: Delectable Desserts and Tempting Treats With a Sublime Kiss of Salt " by Christie Matheson

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