Lemon-Rosemary Custard Tart

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 2 tablespoons ice water
• 1 1/2 cups heavy cream
• 3 sprigs fresh rosemary
• 4 egg yolks
• 1 whole egg
• 2/3 cup granulated sugar
• 1/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 pinch salt

Method

1. 1

   In a food processor, pulse flour, sugar, and salt to combine, then add cold cubed butter and pulse until the mixture resembles coarse crumbs.

2. 2

   Add the egg yolk and ice water, pulsing just until the dough comes together. Shape into a disk, wrap, and chill 30 minutes.

   30:00 · Chill dough
3. 3

   Roll the dough out on a lightly floured surface and press into a 9-inch tart pan, trimming excess. Chill another 15 minutes.

   15:00 · Chill tart shell
4. 4

   Preheat oven to 375°F. Line the shell with parchment and pie weights and blind bake 15 minutes.

   15:00 · Blind bake
5. 5

   Remove the weights and parchment and bake the shell an additional 8 minutes until lightly golden. Set aside to cool slightly and reduce oven to 325°F.

   8:00 · Finish shell
6. 6

   In a small saucepan, heat the heavy cream with rosemary sprigs over medium-low heat until just steaming, then remove from heat and let steep 15 minutes.

   15:00 · Steep rosemary
7. 7

   Strain the cream, discarding the rosemary, and let cool slightly.

8. 8

   Whisk together the egg yolks, whole egg, sugar, lemon juice, lemon zest, and salt until smooth.

9. 9

   Slowly whisk the rosemary-infused cream into the egg mixture until fully combined.

10. 10

    Pour the custard into the baked tart shell and bake at 325°F until the center is just set but still slightly wobbly, 25 to 30 minutes.

    25:00 · Bake tart
11. 11

    Cool the tart to room temperature on a wire rack, then refrigerate until fully chilled, at least 3 hours.

12. 12

    Slice into 8 wedges and serve cold, garnished with extra lemon zest or a small rosemary sprig if desired.