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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Wednesday, November 19, 2014

Lemon Tart With Brown Butter Shortbread Shell Recipe

The holiday season is fast approaching, and there’s no better time to try out a new recipe. Audrey Enriquez, pastry chef at Scottsdale’s renowned Sanctuary on Camelback Mountain, has created this Lemon Tart with Brown Butter Shortbread Shell recipe just in time for seasonal dinners and celebrations.

Lemon Tart With Brown Butter Shortbread Shell

8 whole eggs
3 cups granulated sugar
4 lemons, zest and juice
1/2 cup all-purpose flour

- Whisk together the eggs and sugar in a medium bowl
- Add the flour and mix until smooth
- Add the zest and the juice from the lemons and whisk to combine
- Set aside

Brown Butter Shortbread

3/4 lb. room temperature brown butter
1 cup sugar
1 vanilla bean, scraped
3 1/2 cups all-purpose flour
1/2 tsp. kosher salt

- In a stand mixer fitted with a paddle, beat butter until smooth.
- Add sugar and salt and mix on medium-high speed until fluffy
- Scrape down bowl, add vanilla bean pulp and mix until evenly distributed
- Add the flour in two additions mixing on low speed until just combined
- Pour the dough out onto a lightly floured work surface
- Divide dough into two equal pieces and form each into disk
- Tightly wrap each disk in plastic wrap and refrigerate at least 2 hours
- Let the dough rest at room temperature until softened
- Press the dough into desired tart pans about 1/4 inch thick
- The dough should come all the way up the sides and hang slightly over. Trim any excess and store for later
- Bake the shell at 325 degrees until light golden
- Pour the filling into the shell and bake again until set (about 10-15 min.) and top with brown butter ice cream (recipe below) when cool

Brown Butter Ice Cream Recipe

1 1/2 cups whole milk
2 1/2 cups heavy cream
1/4 cup brown sugar
1 pinch salt
1/2 vanilla bean, split and scraped
1/4 cup chopped fresh sage
1 tsp. lemon zest
1/4 lb. brown butter, melted
9 large egg yolks
1 cup granulated sugar

- In a large pot, combine, milk, cream, brown sugar and salt.
- Cook over medium heat and whisk until sugar has dissolved
- Add the vanilla, sage and lemon zest. Increase heat to medium-high
- Bring mixture to a scald, then remove from heat and cover with plastic
- Let mixture infuse for 30 minutes
- In a large mixing bowl, whisk the yolks with the sugar
- Stream in the brown butter and whisk to combine and set aside
- Strain the infused cream through a fine mesh sieve
- Pour strained mixture back into pot and return to a scald
- Temper the hot cream mixture into the egg yolks and back into the pot
- Cook mixture over medium heat, whisking constantly until thickened
- Mixture should reach 170 degrees and coat the back of a spoon
- Strain mixture into an ice bath then cool overnight
- Spin custard in an ice cream maker following the manufacturer’s instructions

1 comment:

jopb said...

I have never tired to make a brown butt shortbread and I know that it should make the crust taste nuttier. It is something I want to try . Thanks for the recipe. Jo-Ann Brightman