Mary of starting from scratch made a great choice with this weeks recipe. The recipe is called, ‘The Most Extraordinary French Lemon Cream Tart‘.
As I approached this recipe I was hesitant about the ‘spiced nut’ crust suggested in the book. The thought of hazelnuts and lemon left me squinting, though I was determined to try something different. Making the filling was very simple, but took 30 minutes to reach 180 degrees F! When I got to the crust, I realized I only had an 11 inch round tart pan and a 13.5 x 4 inch quiche pan. What was a baker to do? So, with the help of my internet savvy husband, we figured out the surface area of the quiche pan to see if it would be compatible with my recipe. With 6 inches of left over crust, the quiche pan was a perfect fit. In all the tart had a nice balance of creamy almost sherbert like lemon flavor and tiny chunks of nuts in the crust. This one’s a keeper.