Lemon Creme Brulee Tart

I made this tart for the Staff Appreciation Luncheon at my son's school. This is the stylized version that appeared in the April 2004 issue of BON APPÉTIT . Needless to say, mine doesn't look exactly like this, the crust shrunk in the tart pan and I haven't yet carmelized the sugar on top. Delicious none the less. It's pretty simple to make. I didn't have the will for it at midnight, although I managed to get the crust prepared. It takes two hours to chill, you know, the butter and fats thing. Get the recipe here.