Make This Bourbon and Meyer Lemon Flip Tart

Custard desserts resonate with the soul, free of the fuss or frills of an elaborate dessert. Like whiskey, custard, whether nestled in a chess pie, poured out as a crème anglaise, or stirred into a classic pudding is comforting and straightforward. The strong vanilla notes with a tinge of spice found in a mid-shelf bourbon like Maker’s Mark work well in this spring-forward tart by complementing the mellow toastiness of the almond crust and the sweet but bright notes of the Meyer lemon in the custard. Canadian whiskies with a smooth sweet finish such as Crown Royal would also work well here. Avoid using high-proof, bold, or peated whiskies as the strong flavors might overwhelm the sweetness of the custard.

What’s a Flip?

This recipe pays homage to the creamy cocktail known as a Flip. A frothy sip with a rich mouthfeel, a whiskey version typically includes beaten eggs, sugar, and spices. Composed of these basic elements with the addition of Meyer lemon, this tart has a tangy edge while mimicking the cocktail’s signature creamy texture. An added plus: This simple tart comes together in three parts, each requiring only one bowl for each step, making for an easy clean-up.

Bourbon and Meyer Lemon Flip Tart

Almond Tart Crust

• 1 cup all-purpose flour
• ½ cup almond flour
• 1 tsp. salt
• 2 egg yolks
• ½ cup unsalted butter, cold, cubed.
• 1 ½ Tbsp. cold bourbon

Freeze bourbon for at least 24 hours.

Preheat oven to 350º F.

Whisk together dry ingredients in a medium bowl.

Add cold cubed butter and press the flour with your hands or a pastry cutter until a cohesive dough forms.

Add the egg yolks and the cold bourbon. Mix until just combined and the dough is moist, with no dry bits remaining.

Dump onto a clean flat work surface and knead 3-4 times until cohesive and slightly sticky.

Press the dough evenly into a 9” tart or pie dish using the back of a measuring cup. Prick the bottom and sides of the dough all over with a fork. Freeze for at least 30 minutes and up to one hour.

Bake the tart shell for 15 minutes until firm and slightly golden. Let cool while you prepare the custard filling.

Custard filling

• 3 Tbsp. Meyer lemon zest, grated, from roughly five Meyer lemons
• ¼ cup + 1 Tbsp. sugar
• 2 eggs
• 2 egg yolks
• 1/2 cup blanched almond flour
• 1 cup plain whole milk yogurt
• ¼ cup heavy cream
• ¼ cup Meyer lemon juice
• ¼ tsp. salt
• 2 Tbsp. bourbon

Preheat oven to 325º F.

Combine all ingredients in a large bowl or a standing mixer fitted with the whisk attachment.

Whisk until thoroughly combined and homogenous. Pour mixture into slightly cooled tart shell.

Tightly cover the filled tart with tin foil. Bake for 25-30 until the custard is set. Remove from the oven and cool completely. Chill in the refrigerator.

Ginger Mascarpone Whipped Cream

• 1 cup heavy cream
• 2 inches fresh ginger root, grated
• ¼ cup powdered sugar
• 4 oz. mascarpone

Whisk together the heavy cream and ginger root. Heat in a saucepan over medium heat until steaming. Remove from heat, cover, and let sit for 30 minutes.

Strain cream through a sieve into a clean container to remove the ginger, seal tightly, and refrigerate for at least 2 hours or overnight. Discard ginger.

Once chilled, whip the cream and powdered sugar with a standing mixer or a whisk until soft peaks form and slightly hold their shape. Set aside.

Whip mascarpone with an electric or stand mixer with a paddle attachment on high for 2-3 minutes until smooth and aerated.

Gently fold together the mascarpone and ginger whipped cream.

Dollop onto the chilled tart and serve immediately.

Refrigerate, tightly covered, for up to three days.

TIPS

Short on time? Substitute regular whipped cream tinged with a teaspoon of vanilla extract. It makes an equally delicious and impressive topping for the tart.

Bourbon in the crust? The bourbon in the crust may seem unusual but it helps maintain an incredibly flakey foundation for the pie. A 40% ABV alcohol is the secret to this, as the ethanol helps to inhibit gluten development, which can lead to a tough crust if overworked.

Go Crustless. The custard can be baked on its own in oven-proof ramekins for a crustless version. Fill six four-ounce ramekins ¾ of the way up with custard. Set dishes in a larger oven-proof dish filled with half an inch of water. This acts as a steam bath and keeps the custard from cracking. Bake at 325º F for 30-40 minutes. Cool completely. Top with whipped cream and serve immediately. [A steam bath is needed here to keep the custard from cracking, which the tin foil helps to do in the crusted version.]