Lemon Tart

This is a recipe for the classic French Tarte au Citron or lemon tart with a fun twist. We are using CBL Munchee Lemon Puff biscuits for this tart, making it much easier and requires no baking.

The CBL Munchee Lemon Puff biscuits were provided to us by one of our partners, Pyramid. These yummy biscuits are nothing new to us Maldivians as we’ve been enjoying them for decades. They are not too sweet with a rich lemon-flavored cream, bringing a sweet lemon flavor to the tart as well.

Serving size: 10

Ingredients:

For the tart base

• 1 CBL Munchee Lemon Puff packet (200g) (only the biscuit part)
• ¼ cup melted unsalted butter

For the filling

• Zest of half a lemon
• 2 tbsp lemon juice
• 1 egg
• 2 egg yolks
• ½ cup sugar
• 1/8 tsp salt
• ¼ cup unsalted butter
• ½ cup heavy cream
• Cream fillings of CBL Munchee Lemon Puff (15 biscuits)

Instructions:

1. First separate the cream filling from the biscuits of the CBL Munchee Lemon Puffs (keep the filling to use in the lemon cream later). Then add in the biscuits to a blender and blend until they become fine crumbs. Add it to a bowl.
2. Add in ¼ cup melted butter into the blended biscuits and using a spoon mix until it is well combined.
3. Next, start making the tart shell by pressing in the crumbs to the base and sides of a tart tray. We have used an 8-inch tart tray for this recipe. With a spoon or a glass, press and smooth the surface of the base and keep in the refrigerator for 30 minutes.
4. After that, zest half of a lemon and juice one whole lemon or enough to get 2 tbsp lemon juice. Before zesting make sure you wash the lemons properly. 
5. In a bowl, mix an egg with 2 egg yolks and set aside.
6. Add the zest, lemon juice, sugar, salt and butter in to a small pot. On medium heat, stir and cook for 2 minutes or until the butter is melted and it starts bubbling.
7. Next, we have to add the eggs. However, to make sure not to scramble any eggs, first add a small amount of the lemon mixture in to the eggs while whisking it continuously. Then add it to the pot and keep whisking until it is well combined.
8. Add in ½ cup heavy cream and the extracted cream filling of the CBL Munchee Lemon Puffs into the pot. Continue string and cooking for 6 minutes on medium heat or until the mixture becomes thick enough to coat the back of a spoon.
9. After that, strain the lemon cream so that it is extra smooth and does not have pieces of lemon zest in it.
10. Lastly, pour the lemon cream to the tart shell you made earlier. Refrigerate for at least 3 hours, to set and cool down. Before serving take it out of the fridge and wait 10 minutes before cutting in so that it will be easier to slice.