Very Special Lemon Tart

This recipe was inspired by  Marco Pierre White  famous  lemon tart – I have changed a few things as I found the quantity of the original recipe was enough for 2 tarts and still some left over.  I found these quantities worked well for me

The original recipe also calls for hand mixing of the pastry however it’s just easier to put it all in the food processor. It’s very delicate and minimal handling is required – or use frozen shortcrust pastry

INGREDIENTS

185g plain flour

80g icing sugar

125g cold unsalted butter, diced

1 egg

grains from 1 vanilla pod

 

 

FOR THE LEMON FILLING:
4eggs
200g caster sugar
3 lemons (zest of 2 and juice of all 3)
125ml double cream

METHOD

To make the flan case:
Pre-heat the oven to 200C.

Process the flour icing sugar and butter in a food processor until mixture resembles breadcrumbs. Add the lemon zest vanilla bean seeds and egg. Process until mixture just comes together – you may need to add a tablespoon of chilled water to help it come together. Wrap in clingfilm and refrigerate for an hour.

 

Roll out the pastry on a lightly-floured surface to a size just large enough to fill the flan tin. Grease a flan tin with a removable base that is 20 cm in diameter and 3.75 cm deep – you can use one of those rectangular flan dishes for a different look.

Fold the dough into a greased flan tin with a removable base. Prick the base and sides with a fork. Gently ease the dough into the corners of the tin, leaving a small overhang

 

Now line the flan with greaseproof paper and fill with enough dry baking beans or rice to ensure the sides as well as the base are weighted. Bake in the oven for 15 minutes.

After 15 minutes, remove the beans and greaseproof paper and trim the overhang from the flan. Return the flan to the oven for a further 5minutes. Reduce oven temperature to 150 C

To make the lemon filling:
Whisk the eggs with the sugar and lemon zest. Stir in the lemon juice and then fold in the cream. Remove any froth from the top of the mixture.

To make the flan:
Pour the cold filling into the hot pastry (this seals the case and holds the filling). Bake for 30 minutes in oven.

To serve:  Sieve icing sugar over the tart when it comes out of the oven. Cut into slices

Related Posts Plugin for WordPress, Blogger...
Share
You can leave a response, or trackback from your own site.
1 comments
LauLau81
LauLau81

This looks really delicious!!Thanks for letting us know about the recipe then...

Latest blog post: Alpe d\'Huez