Walnut Lemon Butter Tart
 
  for the crust:
1 cup  shelled walnuts
1-1/2 cup  all-purpose flour
1 cup  (1 stick) butter, softened
1/4 cup  sugar
1 small  egg
1 small  egg yolk
 
  for the filling:
1-1/4 cup  sugar
4 large  eggs
4 large  egg yolks
  the grated zest of 2 large lemons
1/2 cup  freshly squeezed lemon juice (from about 2 large lemons)
2 tsp  vanilla extract
20 Tbsp  (2 1/2 sticks) butter, melted
  confectioners sugar and finely chopped walnuts for dusting
 
preheat the oven to 350 degrees. for the crust: place the walnuts and 1/2 
cup of the flour in a food processor and grind them together until fine. 
add the butter and sugar to the walnut mixture and pulse together until 
well blended. add the remaining cup of flour, the egg and egg yolk, and 
pulse until the dough forms a ball. press the dough into an 11-inch flan 
ring or tart pan and chill for 30 minutes. bake for 20 to 30 minutes, or 
until lightly browned. transfer to a wire rack to cool completely. 
 
for the filling: whisk together the sugar, eggs, egg yolks, lemon zest, 
lemon juice and vanilla in a saucepan until well-blended. whisk in the 
melted butter and cook over medium-low heat, whisking constantly, until 
the mixture thickens, about 5 minutes. do not boil or the eggs will 
curdle. reduce the heat to low and cook 1 to 2 more minutes. pour or spoon 
into the pre-baked crust. chill before serving. dust the top of the tart 
with confectioner's sugar and finely chopped walnuts before serving. 
 
per serving: 565 calories (67 percent from fat), 43 grams total fat (23 
grams saturated), 206 milligrams cholesterol, 40 grams carbohydrates, 7 
grams protein, 376 milligrams sodium, 1 gram dietary fiber. 
 
12   servings
 
http://groups.yahoo.com/group/cook-books 
 
-- 
(ID: 13386) Mirror: rec.food.recipes: Thu, Apr 10, 2003


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