Lemon Créme Brulée Tarte

          An exciting dessert to follow virtually any meal. Simple to make, reasonably light and perfectly finishes Italian, French or American menus. Perfect paired with a crisp Alsatian white wine.



1.25 cups all-purpose flour

1/4 cup powdered sugar

pinch of salt

6 tablespoons chilled, unsalted butter

4 teaspoons whilled whipping cream

1 egg white beaten to blend



3/4 cup white sugar

3/4 cup whippng cream

4 large egg yolks

2 large eggs

1/2 cup fresh lemon juice

1 tbsp. finely grated lemon peel



Combine flour, sugar, and salt, blend fully. Cut in butter until coarse meal forms. Add 4 tsp. cream until moist clumps form. Gather dough into a ball and chill well.

Roll out to fit tarte pan. (You may have to increase recipe to fit larger pans). Bake in a 350º oven until just beginning to turn golden. Remove from oven and brush with beaten egg whites.



Whisk 3/4 cups sugar, cream, egg yolks and eggs in a bowl to blend well.

Mix in lemon juice and rind. Pour filling into warm tarte shell and bake until filling is slightly puffed along the edges and the center is just set.

Cool completely - 1 hour.

Preheat broiler. Place tarte on a baking sheet, sprinkle generously with white sugar and place under broiler until sugar caramelizes and turns a deep golden - watch carefully. (You may wish to cover edges of tarte with tinfoil for this procedure as the crust and edges may burn).

To serve garnish with small lemon wedges if preferred and a tiny splash of raspberry purée.