Some things are worth the time it takes to make them… artisan bread… Alton Brown’s Overnight Cinnamon Rolls, the perfect party cake… and The Most Extraordinary French Lemon Cream Tart. Hey, I’m not kidding – that’s what Dorie calls it and with that kind of name well ya just know I had to make it!
I’ve only had Dorie’s book, Baking From My Home To Yours, for a couple of months now and two recipes just lured me in… time and time again. The first was The Perfect Party Cake which I’ve made several times and several ways – an absolute winner in my book! The second was The Most Extraordinary French Lemon Cream Tart. If you’ve been reading my blog for a while (like longer than today! LOL) you already know I love lemon desserts. They are my #1 absolute favorite. Have all the chocolate desserts you want… just save the lemon for me and we’ll both be happy :)
As I’m writing this post, I’m savoring a slice of this marvelous tart. It’s smooth… it’s silky… it has a fabulous shortbread crust… and I’ve topped it with some freshly whipped rose-flavored cream. Yeah… pretty darn fantastic to me.
Making the crust takes a little bit of time… and making the lemon cream takes a little bit of time… and then you have to chill the cream for 4hrs or overnight {insert sound of screetching tires here}… WHAT? WAIT FOUR HOURS? Beyond a shadow of a doubt that is THEE hardest part of this whole recipe. But after you survive that wait (and yeah, you will survive it! LOL) you assemble this beauty… and then wait again while it sets up in the chiller. And finally… finally… you get to taste that first bit. Wowza… this is soooooooo good! If you love lemon, you gotta make this. Really, you gotta. I won’t lie to ya… there’s enough butter in this dessert that eating a single slice I think you can actually feel your arteries clogging up. Well, not really, I guess that wouldn’t be the case if you ate a normal-sized slice. Me? Being the lemon-dessert-afficianado that I am, I had a gigantaur-sized slice. I can’t help it… it’s sooooooo good! All that butter in the filling is what transforms it from lemon-curd into lemon cream and makes this The Most Extraordinary French Lemon Cream Tart (as opposed to A Really Good Lemon Tart).
In assembling the tart, I noticed that my filling wasn’t as tall as Dorie’s picture in the book so I thought next time I’d make 50% more of the filling. Then I checked the recipe again and it calls for a 9″ tart pan… d’oh! Mine is 11″ so no wonder the filling wasn’t as tall. But never fear… the filling was just as good. Is it really The Most Extraordinary French Lemon Cream Tart? Hmmm… considering it’s the only french lemon cream tart I’ve ever had, I have nothing to compare it to. But I trust Dorie and if she says it’s The Most Extraordinary French Lemon Cream Tart, then I believe it :)
Buy her book… and make this tart. You’ll be glad you did :)
Have a delicious day!
Holy moly that looks luscious and insanely good. I’m starting to feel your love for all things lemon after trying that microwave lemon curd. YUM. :)
I made that tart last year, and thank goodness we had company to keep me from eating the whole thing. It is worth every bit of time, sweat and effort.
The rose in the middle just finishes it perfectly!
Megan, you lucky girl you. Company to help you eat it? I wish! DH and the kids won’t go near lemon – which is usually fine by me except when it’s something THIS marvelous. I had to cut it up into pieces and freeze them individually. I do not trust myself otherwise ;-)
Thanks for stopping by!
This looks beautiful! I’m not always a huge fan of lemon, but I thought this was delicious!
I love lemon tarts! When I saw yours, I wondered why it looked creamier than the lemon tarts I was accustomed to. Wow, I have to try this soon! Thanks for sharing.
Alluring, tempting, delightful, tasty true meaning of these words is this french lemon cream tart. Verrrrrrrrrrrrrrrrrrrrrrrrrrry Yummmmmmmmmmmmmmmmmmmmmy.
LEMON..ahhhh Lemon! I love anything lemon! I really need to start making Tarts. I dont think I could do all that waiting around to make this tart! Looks divine!
Dorie’s lemon cream is out of this world!!!!
Yep..10 lbs! It sucks..but it is all my fault! No one forced the cake in my mouth!
I’m convinced. I need to buy the book already! Lemons always lure me in as well.
Lisa,
Oh yes, do buy the book!!!
Thanks for stopping by :)
I love lemon desserts too! and this one looks and sounds so delicious, but I am a little scared t make it. i have never ever made a tart shell before. Will the store bought one will be good too?.
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Wow, that picture is AMAZING!! That tart looks fantastic!
Justlikehoney!…
Don’t be afraid of making a tart shell… it’s really not difficult at all. If you can pulse a few items together in the food processor… or use a pastry cutter… then press it into a pan, you’re 90% there!
I’m sure you could use a store bought one… I’ve never tried that before but I see no reason why that wouldn’t work.
Thanks for stopping by!
Em, this is exactly the dessert I was ogling a few weeks ago, and never got around to actually making.
But eyeing your lovely tart now, I feel compelled to make it, and maybe share it with the neighbors, if it doesn’t mysteriously find its way to my face first.
Absolutely gorgeous!
I’m with you… I really like lemon-y desserts. I do find that the wonderful tartness of the lemon has been tempered with too much sugar in many lemon desserts. What do you think?
~ingrid