Classic Lemon Tart
Recipe of the Month May 2014
200g Plain White Flour Sifted
100g Chilled Salted Butter
3 tabs Icing Sugar
1 Egg Beaten
¼ tsp Salt
400g Castor Sugar
Chef’s Top Tip:
For a lovely garnish zest the lemons with a LEMON ZESTER which is not a grater, this will result in long threads of lemon zest. Pop these in a pot with some sugar and a little water and reduce to a sweet and sticky consistency. Pop this in the middle of your tart.
A simple & classical sunny weather tart and if it is on the menu I will never pass it by. You will need a 10” Flan tin but it must be 1” deep. Start by making the pastry. A lot of people do not like making pastry but this recipe is great and creates a brilliant end result if you follow the method
Sift the flour and icing sugar and salt into a mixing bowl and cut the cold butter in small pieces. Using the tip of your fingers crumb the butter into the flour lifting your hands on each pass to instil as much air as you can into the mixture. When you have nice soft crumb lightly mix in as much of the beaten egg as you need to bring the dough together. Wrap it in cling film and rest in the fridge for 30 minutes. When chilled roll the pastry out to an even layer, not too thick and drape over your flan tin. Then rest in your fridge for a further 30 minutes. Blind bake the tart at 200 degrees for 20 minutes, egg wash the base and bake for a further 3 minutes.
The filling is simple heat the cream and the juice of 6 lemons together reserving the zest for a garnish. Mix the eggs and sugar together and when the cream mixture is just at boiling mix together. You should be gentle as you do not want foam or bubbles. Pour the mix into the tart shell. It is important that the surface of the mixture is completely smooth so skim off any froth /Foam and remove any bubbles. I use a blow torch which you might not have but is great for the job. Bake in a oven @ 140 degrees until the mixture has a slight wobble. Do not overcook the tart as it must be just set to be really good.
Finally if you have a blow torch dust the tart with a generous layer if icing sugar and gratinate the top for a caramelised finish.