Crème Fraîche Tart
- For the shortcrust dough
- 200 grams Pastry flour
- 1 pinch salt
- 125 grams butter
- 1 egg yolk
- 2 Tbsps cold water
- Parchment paper (and dried beans for blind baking)
For the shortcrust dough: Combine the flour and salt, make a well in the center, sprinkle the chopped butter around the edges and add the egg yolk and water to the well. Chop all ingredients together with a knife until crumbly then quickly knead with your hands until smooth. Shape into a ball, wrap in plastic wrap and chill for 30 minutes.
Grease a 26 cm (approximately 10-inch) fluted tart pan with removable bottom. Roll out the dough on a lightly floured work surface and use to line the prepared pan. Prick the base several times with a fork, line with parchment paper and fill with dried beans. Blind bake in a preheated oven at 200°C (approximately 400°F) for 15 minutes. Remove the baking beans and parchment paper. Reduce the heat to 175°C (approximately 350°F).
For the filling: Whisk the crème fraîche, lemon zest, sugar, vanilla sugar, eggs and rum together, pour into the tart base and sprinkle with brown sugar. Bake for 30-40 minutes, until just set.