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Lemon Tart with Blackberry Sauce

Museum Cafes and Arts, Menus and Music

From page 68, Museum Cafés & Arts

Courtesy of The Restaurant at the Getty Center

Lemon and chocolate are a deliciously rich combination, and the blackberry sauce makes a stunning visual and flavor contrast. Prepare this tart at least 6 hours before you plan to serve it.

  • Pastry
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, thinly sliced
  • ¼ cup heavy cream
  • Filling
  • 1 cup heavy cream
  • 3 large eggs
  • ½ cup sugar
  • ⅓ cup fresh lemon juice
  • 4 ounces white chocolate, chopped
  • Blackberry Sauce
  • 4 cups fresh blackberries, rinsed and dried
  • ¼ cup corn syrup

To make the pastry: In a food processor, combine the flour, sugar, and salt. Process until blended. Add the butter and process to the consistency of coarse meal. Pour in the cream and process until the dough just comes together.

On a lightly floured board, briefly knead the dough and flatten into a disk. Roll the dough out into a round 11 inches in diameter. Line a 9-inch tart pan with the dough, trim the edges and refrigerate for 2 hours.

Preheat the oven to 350°F. Place the oven rack on the bottom shelf of the oven. Line the crust with aluminum foil. Use the tines of a fork to press holes through the foil and dough, spacing them ½ inch apart and covering the bottom. Bake the pastry in the preheated oven for 30 to 35 minutes, or until light golden brown. Remove from the oven and let cool on a wire rack for 15 minutes. Carefully remove the foil and let the pastry cool for 1 hour.

To make the filling: In a deep bowl, beat the cream until firm peaks form. Cover with plastic wrap and refrigerate.

In a double boiler or stainless-steel bowl over barely simmering water, whisk the eggs constantly until pale. Add the sugar and lemon juice and whisk constantly until the lemon curd thickens to resemble pudding. Remove from heat; if the eggs get to hot, they will scramble. Stir in the white chocolate until it melts. Set aside and let cool.

Fold the cold lemon curd into the whipped cream. Pour the filling into the pre-baked tart shell, spreading the top evenly. Cover the tart with plastic wrap and refrigerate for a least 6 hours or as long as overnight before serving.

To make the Blackberry Sauce: In a blender or food processor, combine the ingredients for the blackberry sauce; purée. Strain the sauce through a fine-meshed sieve into a bowl and refrigerate until ready to serve.

To serve, cut the tart into 8 wedges. Ladle a pool of blackberry sauce onto each of 8 plates and top with a slice of tart.
Makes 8 servings