| Prep: 35 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 455 | 29g | 16g | 37g |
| sugars | fibre | protein | salt |
| 19g | 2g | 10g | 0.4g |
As the sun sets on Miami’s crystalline shores, imagine sinking your teeth into a taste of coastal paradise. Picture this: a Sea Grapes Tart with Lemon Cream. As a native of Miami with Cuban and Spanish roots, the allure of the Caribbean calls to me through this wonderful handcrafted recipe, merging the stunning aquatic bounty and the sun-kissed citrus groves of my homeland into a single, mouthwatering creation.
A Fusion of Flavours
When I think of recipes that embody my roots and bear the signature of Miami’s diverse culinary palette, this beautiful tart comes to mind. Sea grapes, a delicacy of the oceans, mingle with a densely rich lemon cream that incorporates the exciting zest of bold Spanish influences. It takes me back to those family gatherings where the air was thick with laughter and the scent of my abuela’s traditional Spanish pastries. Yet, its aquatic twist is such a wonderful nod to the vibrant Cuban spirit, reminding me of the smooth salsa rhythms that fuel my dance lessons.
Nutritional Wonders of the Ocean
Additionally, the health benefits associated with this recipe are incredible. Sea grapes, aside from their unique salty-sweet goodness, are known to be a rich source of minerals and antioxidants, potentially helping to improve digestion and boost heart health. They can be found in specialized markets or online (like Asia Market). And, don’t let the lemon cream fool you. Its luscious silkiness carries the power of essential Vitamin C and the eggs tossed into the mix are an excellent source of protein and Vitamin B12. Experts say that such a potent composition could support your overall immunity and cognition. However, as always, moderation is key when it comes to sweet indulgences.
Falling somewhere between a traditional Lemon Tart and a unique Fruit Flan, the Sea Grapes Tart with Lemon Cream can be a fitting end to a meal of savory tapas or a standalone delight with a tropical cocktail. It is an ode to the dance between land and sea, a harmony of flavors that reflects the cultural mosaic of Miami.
Each time I prepare this tart, I’m transported to idyllic days on the beach, and the dance between the warm sand and cool ocean waves. The Sea Grapes Tart with Lemon Cream is more than just a recipe, it’s a rich and flavorful journey across the vast culinary landscape that is my beautiful Miami.
What You’ll Need
- For the Tart:
- 1.5 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1/2 teaspoon of salt
- 9 tablespoons of unsalted butter, cold and cubed
- 1 egg yolk
- 2 tablespoons of cold water
- 1 cup of Sea Grapes, fresh or canned
- For the Lemon Cream:
- 1 cup of heavy cream
- 1/2 cup of granulated sugar
- 3 tablespoons of lemon juice
- 1 tablespoon of lemon zest
- 4 egg yolks
- 2 tablespoons of cornstarch
- 4 tablespoons of unsalted butter
Method
Step One:
To begin with, preheat your oven to 375°F (190°C). Then, in a large bowl, combine 1.5 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1/2 teaspoon of salt. Add 9 tablespoons of cold, cubed unsalted butter to the bowl. Using your fingers, rub the butter into the flour mixture until it resembles breadcrumbs.
Step Two:
In a small bowl, beat together 1 egg yolk with 2 tablespoons of cold water. Gradually add this to the flour mixture, stirring until the dough comes together. Press this dough into a tart pan and prick the base with a fork. Bake for 20 minutes, or until golden. Allow it to cool.
Step Three:
While the tart crust is cooling, start making the lemon cream. In a saucepan over medium heat, combine 1 cup of heavy cream, 1/2 cup of granulated sugar, 3 tablespoons of lemon juice, 1 tablespoon of lemon zest. Stir until the sugar is completely dissolved.
Step Four:
In a separate bowl, whisk together 4 egg yolks with 2 tablespoons of cornstarch. Gradually whisk in some of the hot milk mixture to temper the eggs. Pour the egg mixture back into the saucepan with the remaining milk mixture. Continue to cook, stirring constantly, until it thickens to a pudding-like consistency.
Step Five:
Remove the cream mixture from the heat and stir in 4 tablespoons of unsalted butter until it melts and blends into the cream. Allow it to cool slightly.
Step Six:
Once the tart crust and cream have cooled, spread the lemon cream over the tart crust. Arrange 1 cup of Sea Grapes on top of the cream. You can serve the tart as it is, or refrigerate for a few hours for a firmer texture.
