Enjoy this tasty tart with the bright and fragrant flavors of Meyer lemon and cardamom. The warm, slightly citrusy spice of cardamom and the sour sweetness of Meyer lemons work together to make a delicious combination that is sure to impress.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup powdered sugar. Pinch of salt. 1/2 cup unsalted butter, cold and cubed. 2 tablespoons ice water. 4 large eggs. 1 cup granulated sugar. 1/2 cup Meyer lemon juice. 2 tablespoons Meyer lemon zest. 1/2 teaspoon ground cardamom. 1/4 cup heavy cream. Powdered sugar, for dusting.
Instructions: Warm the oven up to 190C 375F. Pulse flour, powdered sugar, and salt together in a food processor. Put in the butter and pulse the food until it looks like coarse crumbs. Pulse the food processor as you add ice water, one tablespoon at a time, until the dough comes together. In a 9-inch tart pan, press the dough into the bottom and up the sides. Use a fork to poke holes in the bottom of the crust. Set it aside for 15 minutes. Put parchment paper around the edges of the crust and fill it with pie weights or dried beans. Set the oven to 150F. Take out the parchment and weights, and bake for another 10 minutes, or until the bread is golden brown. Allow to cool. Whisk the eggs, sugar, lemon juice, lemon zest, and cardamom together in a large bowl until everything is well mixed. Heavy cream should be heated in a small saucepan until it just starts to simmer. Slowly pour the cream into the egg mixture while whisking it all the time. Fill the tart crust after it has cooled. The filling should be set after 20 to 25 minutes in the oven. Before serving, let the tart cool all the way down. Before you serve, sprinkle with powdered sugar.
Prep Time: 30 minutes
Cook Time: 50 minutes
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