February arrived and brought beginnings and endings. The first day held the end of a certain sports season with a big game. The festivities were far and wide as a new champion was determined. Day two started the season of love. Yes, Valentine’s Day is approaching and preparing something for your sweetheart is a whole different game. Should it be a surprise or well planned and coordinated? Do they want something sweet or savory? I went with sweet for my sweetie made this creamy lemon tart.
Deciding on what to make is still challenging. I could have went with a sure bet of something with peanut butter. Then I thought of how much enjoys creamy desserts and lemon pie. I decided to try a new variation instead of the usual family recipe like in my lemon pie tartlets. This tart has creamy lemon curd in a homemade crust and dollops of whipped cream on top for extra creaminess.
The lemon curd part is a super simple one. Traditionally the juice, sugar, and egg are cooked first and then butter is added at the end. This recipe is where it all goes in the pan and cooks until thickened. The sweet cream butter is what makes it creamy-like. Once it is cooled and chilled it makes a wonderful tart filling.
The crust is homemade. It has a southern flair with using lard and butter. Once I discovered how incredible a pie crust is when made with both, I was hooked. The trick is to freeze both the lard and butter (dice the butter first). Then cut the frozen lard into small pieces. What you get are those perfect bits in your dough that make the crust super flaky when baked. Trust me, just give it a try and you will see.
What wine to pair with a creamy lemon tart? I paired it with Gallo Family Vineyards Riesling and Sweet Red. The ripe citrus notes in the Riesling matched up with fresh lemon juice in the curd. Its sweetness also balances the tartness of lemon. Berries and lemon go so well together and that is why I chose the Sweet Red with its flavors of red fruit, black cherry, and raspberry jam.
Are you looking for something special to make for your sweetie? Sunday Supper is proud to partner with Gallo Family Vineyards to share wonderful recipes and wine pairings. Scroll down to see what my fellow Sunday Supper contributors are making for the occasion. Also look at Gallo’s Valentine’s Day recommendations for treating your loved one.
More on Gallo Family Vineyards: Follow them on social media to keep up the latest on the company, vineyards, and their wines. Here are quick links to GFV’s profiles: Facebook, Twitter, Instagram, and YouTube. Their website has lots of information on Gallo Family Vineyards wines plus wine pairing notes and a handy store locator.
Creamy Lemon Tart
For the tart crust:
- 1/4 cup unsalted butter
- 1/2 cup lard or shortening
- 1 1/2 cups bleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 to 5 tablespoons milk
For the filling:
- 4 egg yolks
- 2/3 cup sugar
- 4 tablespoons fresh lemon juice
- 1/2 cup unsalted butter cut into pieces
For the topping:
- 1/2 cup heavy whipping cream
- 2 teaspoons granulated sugar
- Fresh raspberries
For the tart crust:
Dice butter and place in the freezer along with the lard for 30 minutes.
Place flour, baking powder, and salt in the bowl of a food processor fitted with a knife blade. Pulse a 1 or 2 times to combine.
Cut frozen lard into small pieces. Add lard and butter to the food processor bowl. Pulse a 5 or 6 times.
Add 4 tablespoons of the milk. Pulse 4 or 5 times. Remove the cover and check the dough. When it is done it should appear crumbly and will hold together when you press a handful together. Add more milk if needed and pulse.
Shape dough into a log and wrap in plastic wrap. Chill dough for at least 4 hours or overnight.
Preheat oven to 450°F. Lightly grease a 4 1/2- X 14-inch tart pan.
Roll out the dough on a lightly floured surface to a 6 1/2- X 16-inch rectangle. Move the dough around as you are rolling it out to make sure it is not sticking to the work surface.
Transfer dough to tart pan. Lightly press the dough in place. Roll the pin over the edges to cut off excess dough.
Prick the bottom of the dough at 1/4-inch intervals with a fork.
Cut a sheet of aluminum foil 4 inches longer than the tart pan. Lightly butter the shiny side. Turn the foil over (shiny side down) and make a pouch of it. Fill the pouch with a dried beans or pie weights. Line the dough with the foil and press it against the edges. Make sure the beans or pie weights cover the entire bottom and are against the sides.
Bake the crust for 10 minutes. Remove the foil and beans/weights and prick the bottom again with a fork. Bake a few minutes more until the pastry begins to color and separate from the side of the pan. Cool 10 minutes in the pan then remove it to cool on a rack. Once cooled completely, place the crust back in the tart pan.
For the filling:
Combine yolks, sugar, and juice in a saucepan. Add butter and cook over medium heat, stirring constantly, until mixture thickens (about 15 minutes).
Transfer filling to a bowl and place plastic wrap directly on the surface. Cool to room temperature then chill completely, at least 4 hours or overnight.
Spread filling evenly in tart crust.
For the topping:
Beat heavy cream in a medium bowl using an electric mixer until foamy. Gradually add sugar and increase speed to high. Beat until stiff peaks form.
Put dollops of whipped cream on the tart. Garnish with fresh raspberries. Chill.
Keep tart chilled until serving. The filling will soften and become runny at room temperature.
Total time is hands-on and does not include chilling time for both the dough and tart filling.
A special day to celebrate your sweetheart is coming soon. Take a look at these Valentine’s Day recipes by Sunday Supper contributors plus pairings with Gallo Family Vineyards wines:
Alluring Appetizers and Brunch:
- Burrata and Garlic Tomato Appetizer by Family Foodie
- Shrimp Stuffed Mushrooms by Life Tastes Good
- Strawberry Love Bombs by Peaceful Cooking
Magnificent Main Dishes:
- Braised Lamb Ragu by The Girl In The Little Red Kitchen
- Bruschetta Chicken and Pasta by Casa de Crews
- Mahi Mahi with Roasted Tomatoes and Fennel by The Messy Baker
- Seafood Risotto by Serena Bakes Simply From Scratch
- Thai Sweet Chili Glazed Salmon by The Foodie Army Wife
Dazzling Desserts and Sweets:
- Caramel Apple Pie Bites for Two by Feed Me, Seymour
- Chocolate Coconut Haystacks by Peanut Butter and Peppers
- Chocolate Coeur a la Creme by That Skinny Chick Can Bake
- Chocolate Espresso Creme Brulee by Kudos Kitchen by Renee
- Gluten Free Deep Dish Red Velvet Brownies for Two by Cupcakes & Kale Chips
- Creamy Lemon Tart by Magnolia Days
- Mocha Fudge by Alida’s Kitchen
- Polenta Cake with Honey Yogurt and Peach Preserves by The Wimpy Vegetarian
- Raspberry Custard by Nosh My Way
- Raspberry Meringue Hearts by Desserts Required
- Strawberry Chocolate Mousse Brownie by Flavor Mosaic
- Valentine’s Day Cream Puffs by Ruffles & Truffles
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Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.