Lemon Tart
Lemon
Tart
Ingredients
Pastry – pâte sucré
·
240 grams plain flour
·
¼ teaspoon salt
·
30 grams icing sugar
·
180 grams butter, diced and chilled
·
1 egg yolk mixed with cold water to equal 60 ml
Filling
·
Finely grated zest of 2 lemons
·
150 ml lemon juice
·
½ cup cream
·
200 grams caster sugar
·
6 eggs, lightly beaten
To finish
·
Caster sugar
·
Brulée torch or iron
Recipe
Pastry:
1. Place the flour, salt and icing sugar in a food processor and pulse
to combine. Add the butter and process until the mixture resembles coarse
crumbs. Add the egg yolk and water and pulse to just bring the dough together.
Tip onto the bench and gently bring together. Form into a disc, cover in
plastic wrap and refrigerate until firm.
2. Roll the pastry out on a lightly floured bench and line a 30 cm
loose-based tart tin. Lightly prick the base with a fork and place in the
freezer for at least 15 minutes prior to baking.
3. Preheat the oven to 200˚C.
4. Bake blind for 20 minutes then remove the paper and beans. Reduce
the oven to 170˚C and bake for a further 5-8 minutes until golden. A lower
temperature is required due to the high butter content in the pastry, which
burns easily.
5. Reduce the oven to 150˚C.
6. Whisk the lemon juice, cream, caster sugar and eggs together. Strain
into a jug and stir in the lemon zest. Pour into the tart shell and bake for 30
minutes or until the filling is just set but still has a slight wobble.
7. Leave to cool before removing from the tin.
8. Sprinkle the surface with a thin layer of caster sugar and
caramelise with a brulée torch.
To serve:
Dust with icing sugar and serve with softly whipped cream.
