salted lemon tart

a lovely summer dessert to impress your guests

Fruity tart is one of my favorite desserts in the summer - homemade pastry cream with brightness from the lemon is the perfect combination for a sweet bite in the summer heat. I’ve tried a few versions of this recipe out on friends, and this one is the winner! My husband and I have even eaten just the filling with fruit and whipped cream and it hit the spot. If you make this for your next summer gathering let me know on socials! Tag @thepurpleplate_ on Instagram or @thepurpleplate on TikTok. Excited to hear how you guys like this one!

salted lemon tart

serves 8

ingredients

shortbread crust

• 1 7/8 cups (270g) all-purpose flour (2 cups minus 2 tbsp)

• 1/2 cup (69g) powdered sugar

• 1 egg yolk

• 2 tsp (7g) salt

salted lemon pastry cream

• 4 egg yolks

• 1/2 cup + 2 tbsp (124g) granulated sugar

• 1/4 cup (34g) cornstarch

• 2 cups milk

• 1 tsp vanilla bean paste (vanilla extract works too)

• 3 tbsp unsalted butter

• Zest of 3 large lemons, plus more for topping

• 2 large pinches flaky salt, plus more for topping

instructions

• Preheat oven to 350 degrees. Lightly butter the bottom of a springform or tart pan. Combine all crust ingredients in a medium bowl; it should resemble Play-Doh. Press into the prepared pan with a small glass, moving the bottom of the glass in a circular motion to evenly distribute the dough. Once the dough is even, use the glass to press the excess dough into a wall around the edge. Prick all over with a fork (be sure to really cover it with holes to keep it from puffing during baking). Bake for 20–25 minutes. Oven heat varies, so keep an eye on it. The crust is ready when the edges are perfectly golden. Set aside to cool in the pan.

• While the crust is cooling, make the cream. In a small pot, heat the milk over medium heat. Do not boil—just heat until you see some steam wisping over the pot and small bubbles forming around the sides.

• Wipe out the bowl you used to make the dough and combine the yolks, sugar, and cornstarch until the mixture resembles wet sand. Slowly pour the hot milk into the egg mixture to temper, whisking constantly as you pour. It will be foamy!

• Transfer everything back to the pot over medium heat and continually whisk for 4–5 minutes. It will feel like it’s not going to thicken, but I promise around minute 4 or 5 it will transform into a cream, so keep whisking and be patient. Remove from the heat right when it thickens and whisk in the vanilla bean paste, butter, lemon zest, and flaky salt until smooth.

• Allow the cream to cool slightly in the pot, then press plastic wrap directly onto the surface, making sure the wrap adheres to the cream. Place in the fridge until the crust is completely cool.

• Once cool, remove the crust from the pan and transfer to a plate or serving dish of your choice. Spoon the cooled pastry cream into the tart shell and smooth evenly. Top with more lemon zest and another sprinkle of flaky salt. Slice and enjoy!