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Lemon Buttermilk Chess Tart

  • Author: kristen massad

Ingredients

Scale

Flakey Tart Dough
5 Cups All Purpose Flour
1 Tablespoon Granulated Sugar
1 Teaspoons Salt
2 Cups Butter, chilled and cubed into small pieces
¼ – ½  Cup Ice Cold Water

 Lemon Buttermilk Chess Tart Filling
1 ½ Cups Granulated Sugar
3 Tablespoons All Purpose Flour
¼ teaspoon Salt
4 Large Eggs
¾ Cup Buttermilk
4 Tablespoons Unsalted Butter, melted
2 Teaspoons Lemon Juice
1 Teaspoon Lemon Zest

Instructions


Prepare the Tart Dough:

  1. Preheat oven to 350 degrees F and set aside a 9 inch tart pan 
  2. Place flour, salt, and sugar into the bowl of a food processor and pulse to combine.
  3. Slowly add the chilled and cubed butter to the flour mixture and pulse in between each addition until pea-sized lumps form 
  4. Continue pulsing and add ice cold water at a slow stream and process until the dough comes together into a ball
  5. Remove the dough from the food processor and place on a floured surface
  6. Knead the dough until fully combined and reaches the perfect consistency (add flour if needed)
  7. Divide the dough in half and wrap each piece with plastic wrap and refrigerate for 30 minutes before using
  8. Once the dough is chilled and you are ready to roll out your tart shell, lightly flour the surface and roll out the chilled dough into an ⅛ inch thick
  9. Shape the dough into the 9 inch tart pan, pressing the center and sides down 
  10. Refrigerate the tart shell for 10 minutes before baking
  11. Remove the tart shell from the refrigerator and place a piece of parchment paper on the top of the dough and fill the shell with pie weights or rice to pre bake the tart shell
  12. Pre bake the shell for 10 minutes 
  13. If the dough still seems to be undercooked remove the pie weights from the tart shell and continue baking for 4 minutes)
  14. Remove the pre baked tart shell from the oven and allow it to cool completely while you are making the filling 

Prepare the Filling:

15. In a large bowl, whisk together the all the ingredients for the Lemon Buttermilk Cheese Tart

  1. Once the tart shell is pre baked, pour the filling into the tart shell and bake for 15-16 minutes or until the filling has puffed up and has a very light golden color around the edge 
  2. Remove the tart from the oven and allow it to cool completely before removing it from the tart pan
  3. The Lemon Buttermilk Chess Tart is best refrigerated before serving to allow the filling to set 
  4. Dust the top of the tart with powdered sugar, slice into desired size and serve!