Making the French Lemon Cream Tart is a straightforward process. Follow these simple steps for success:

For the Tart Crust

1. Prepare the Tart Pan: Preheat your oven to 350°F (175°C). Grease a tart pan with removable bottom.
2. Mix Dry Ingredients: In a bowl, combine the flour, sugar, and salt.
3. Cut in Butter: Add the softened butter and mix until crumbly and well combined.
4. Add Wet Ingredients: Add the egg yolk and cold water, mixing until a dough forms.
5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 15-20 minutes.
6. Roll Out the Dough: On a lightly floured surface, roll out the dough to fit your tart pan.
7. Shape the Crust: Press the dough into the pan, trimming excess from the edges.
8. Blind Bake: Use parchment paper and pie weights (or dried beans) to blind bake the crust for 15-20 minutes until lightly golden. Remove weights and bake for an additional 5 minutes.
9. Cool the Crust: Allow the crust to cool completely before filling.

For the Lemon Cream Filling

10. Prepare the Filling: In a saucepan, combine sugar, eggs, lemon juice, zest, and cornstarch (if using). Whisk until smooth.
11. Cook the Filling: Over medium heat, cook mixture while whisking constantly until it starts to thicken and bubbles. Remove from heat.
12. Add Butter: Stir in the cut butter until completely melted and smooth.
13. Cool Slightly: Allow the mixture to cool slightly before pouring it into the cooled tart crust.

Final Steps

14. Chill the Tart: Cover the tart with plastic and refrigerate for at least 30-60 minutes, or until set.
15. Serve: Once set, remove from the refrigerator, garnish with fresh berries, mint leaves, and a dusting of powdered sugar as desired.

Follow these steps carefully, and you’ll create an incredible French Lemon Cream Tart that will impress your guests!