Lemon Ginger Tart

This lemon ginger tart has a sweet shortcrust and a very lemony-gingery filling that makes my eyes close and my heart happy.

This wonderful lemon ginger tart has captured my heart and my palette. Ever since I was a child I had a soft spot for lemon desserts. No chocolate for me thank you very much. When I taste this lemony tangy goodness I am at my happiest.

The filling has few simple ingredients. Eggs, fresh lemon juice, lots of ginger, confectioner’s sugar, a little flour and salt.

The base of this tart is an irresistible buttery sweet shortcrust. You need just a three ingredients. Salted butter, flour and one egg. That’s it!

1. Add flour and sugar in the food processor. Add the cold butter. Pulse until mixture has a breadcrumb consistency. 2. Add the egg and pulse until dough is combined completely and is sticky. Don’t over work it.

3. Add the dough in your tart pan and press down with your fingers to evenly spread the dough all over pan and edges. 4. You can use a small flat surface like a the bottom of a meassurring cup to help even out the dough all over pan.

5. Trim edges with a knife and add the extra dough to patch up thin spots. 6. Bake the tart shell until it’s a pale golden brown on the edges and baked through on the bottom for about 15 to 20 minutes.

7. Grate the ginger and juice the lemons. 8. In a medium bowl, whisk together lemon juice, sugar, egg yolks, egg, flour, and salt. Add two tbsp of ginger. Make sure no lumps remain, but be careful not to over-mix.

9. Pass the mixture through a fine mesh strainer to take out any lumpy bits. Add the 1 tbsp of remaining ginger, mix really well. 10. Transfer the filling to the crust and bake until the edges are set and the center no longer jiggles, but does not look dry, 20-25 minutes. Let the tart cool completely before slicing.

You can serve as is. I like to sprinkle some confectioner’s sugar on top right before serving.

Tips & Tricks

Right now it is difficult to get as much fresh produce as we like because most of us we tend to limit our shopping trips to every other week. Certain pantry staples run out, at least in my household. What do I do? Substitute!

• If there are not enough lemons I easily use any other citrus fruit I might have in my fridge. Oranges, grapefruits, tangerines, lemons, and limes are all in the citrus family. Mix and match!
• Run out of confectioner’s sugar but have enough granulated? No problem. Per Betty Crocker, you can can make powdered sugar from granulated sugar by simply blending 1 cup granulated sugar and 1 teaspoon cornstarch until a fine powder. 1 3/4 cup powdered sugar can be substituted for 1 cup granulated sugar.
• No fresh ginger available? If you have powdered ginger use it. Otherwise omit entirely. The tart will be delicious.

You can also try:

• For a quick lunch check this easy breezy yellow squash tart , it is ready in less than 30 minutes and can also be an awesome appetizer.
• If you love coffee, you can learn how to make Greek coffee right here!
• For an easy and scrumptious dessert give my berry mascarpone tart a try. It is fresh with a buttery, crumbly crust that will satisfy you.
• A staple in Greek food is a Greek Flatbread-Pita. Use it to roll up a souvlaki, make a sandwich, or cut it up and serve next to this tomato & olive appetizer, homemade pita bread will definitely be a hit!

If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.

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Lemon Ginger Tart

Deliciously tangy & sweet, this lemon ginger tart will easily become your favorite dessert.

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Course: Dessert

Cuisine: International

Servings: 12

Calories: 331kcal

Author: Jenny

Equipment

• Food processor
• A 11 inch tart pan
• Rimmed baking sheet
• a citrus squeezer
• 2 medium bowls
• A mesh strainer

Ingredients

for the crust

• 2 sticks salted butter cold, cut in 1/2 inch squares
• 2 cups all purpose flour
• 2/3 cup confectioner’s sugar
• 1 egg

for the filling

• 1 cup lemon juice takes about 6 lemons
• 1 1/4 cup confectioner’s sugar
• 4 egg yolks
• 1 whole egg
• 1/4 cup all purpose flour
• 3 tbsp grated ginger divided
• ¼ teaspoon kosher salt

For serving

• confectioners’ sugar optional

Instructions

• Heat the oven to 350 degrees.

Make the crust

• Add flour and sugar in the food processor. Add the cold butter. Pulse until mixture has a breadcrumb consistency.
• Add the egg and pulse until dough is combined completely and is sticky. Don't over work it.
• Add the dough in your tart pan and press down with your fingers to evenly spread the dough all over pan and edges.
• You can use a small flat surface like a the bottom of a meassurring cup to help even out the dough all over pan.
• Trim edges of pastry with a knife and add the extras to patch up thin spots.
• Bake the tart shell until it is a pale golden brown on the edges and baked through on the bottom for about 15 to 20 minutes.

Make the filling & bake

• Grate the ginger and juice the lemons.
• In a bowl, whisk together lemon juice, sugar, egg yolks, egg, flour, and salt. Add two tbsp of ginger. Make sure no lumps remain, but be careful not to overmix.
• Pass the egg mixture through a fine mesh strainer to take out any lumpy bits. Add the remaining 1 tbsp of remaining ginger and mix well.
• Transfer the filling to the crust and bake until the edges are set and the center no longer jiggles, but does not look dry, 20-25 minutes. Let the tart cool completely before slicing.
• You can serve as is or sprinkle some confectioner's sugar on top right before serving.

Notes

• Place the tart pan on a rimmed baking sheet before baking. It is easier to move it in and out of the oven and in case there are spills the baking sheet will catch them.
• You can also roll out your shortcrust pastry, you don’t have to pat it in with your hands. I like this method at jusrol.co.uk

Nutrition

Calories: 331kcal | Carbohydrates: 39g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 133mg | Sodium: 197mg | Potassium: 72mg | Fiber: 1g | Sugar: 19g | Vitamin A: 597IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 1mg

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