Lemon cream tart from Tartine: A Classic Revisited: 55 All-New Recipes, 60 Updated Favorites (page 93) by Elisabeth Prueitt and Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • adrienneyoung on February 15, 2022

    Gathered up my "baker adjusting badly to altitude" courage, I made this yesterday. Gosh, it's good. And even a beginner can make it look impressive. Wildly, wildly a fan. This is a keeper.

  • nadiam1000 on February 04, 2020

    I have had this from the bakery but first time making this recipe. This is a pastry shop-worthy lemon tart. I made mine in a rectangular tart pan and served slices with whipped cream. The tart dough came together easily and the lemon cream filling is swoon-worthy - flavor, tartness and creaminess are off the charts. The technique of adding the butter using a blender was genius. A bit hard to scrape all of it out of the Vitamix but end result was worth it. This is definitely one I will be making again. Another winner from Tartine.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.