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Bruleed Lemon Tart

This is a collaborative creation by DEVELOPED: NaChef, Max Savage, Graham, and Folkart.
MaxSavage suggested this profile based on a dessert created by master pastry chefs while he worked in the service industry. This profile takes a lemon tart and makes it a bit more interesting by caramelizing the top to a golden brown. Full flavor notes on DEVELOPED Episode 37 at https://youtu.be/oZKXD5yRJ1c .

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%VendorFlavor
1FACookie
2.5VTCreme Brulee
2FELemon
3VTLemon Meringue Tart
1TPARy4 Double
1.5WFShortbread Cookies SC
0.25CAPSuper Sweet

3 thoughts on “Bruleed Lemon Tart”

  1. Hi, your Bruleed Lemon Tart looks delicious. Unfortunately I can’t get VTA and FE in my country (our online sales ban makes ordering almost impossible – most vendors refuse to deliver to Austria).
    Can you tell me how the VT Creme Brûlée compares to INW Creme Brûlée? Could I use Cap Lemon Meringue Pie or INW Lemon Cake instead of the VT Lemon Meringue Tart? And finally I would have to sub FE Lemon with FA Lemon Sicily or one of the Cap or TFA Lemons.
    I’ve heard that VT Creme Brûlée and FE Lemon both are delicious flavors. However the people used to say the same about these flavors from INW and FA. That’s why I thought about substituting them. What do you think?
    Cheers guys and have a good one.

    1. Hi Sonja, It is very discouraging to not be able to get the flavors needed for certain recipes. But I think you’re on the right track with the subs. Inw Crème Brulee could work but it will be a bit darker with more of a burnt note in there. As far as the Lemon Meringue, CAP Lemon Meringue Pie should sub just fine. And FA Lemon Sicily would work as well. Now will it be exactly like our version,…No, but I’m sure it will be close. Thanks for watching!

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