Classic yet so delicious, zesty set lemon custard with a crisp pastry, crème fraîche and confit lemon. Perfect for any occasion, a great way to end a meal on a high. Super tasty and thecrème fraîche cuts through the richness of the tart. Not only does it taste incredible, but it looks the part!
Recipe:
Ingredients:
150g of unsalted butter
250g of plain flour
2 egg yolks
100g of icing sugar, plus extra for glazing
7 lemons
140g of unsalted butter
500g of caster sugar
8 eggs
Crème fraîche
Mint
Method:
1. Combine the flour and butter by hand until you get fine bread crumbs.
2. Add the eggs and icing sugar and bring together until smooth.
3. Wrap in clingfilm and allow to rest in the fridge for 45 minutes.
4. Juice and zest 6 lemons, add the caster sugar.
5. Flour your surface and roll the pastry to a 3mm thickness.
6. Line and grease a tart tin and place the pastry inside, making sure not to make any holes.
7. Add baking beans and blind bake for 15 minutes on 180 degrees. Remove beans. Reduce oven temp to 140 degrees.
8. Gentally bring the lemon and sugar to the boil. Remove from the heat and add the eggs one at a time whiles whisking. Pass through a sieve and add to the pastry case.
9. Place in the oven and bake for 30-40 minutes, it should have a very slight wobble when ready. Remove, cool and place in the fridge.
10. Peal and juice 1 lemon, removing any pith, boil 5 times in water. Add half the amount of sugar to juice. For example, If the juice weighed 30g, add 15g sugar. Bring to the boil, add the semi cooked peal and simmer very gently, once soft, remove from the heat and allow to cool.
11. Cut a perfect slice of the tart with a hot knife and sprinkle with icing sugar. Carefully caramelise with a blow torch.
12. Place on a plate, add a spoonful of crème fraîche, thinly sliced confit lemon and a sprig of mint.
Key tip, make sure the pastry is golden brown before adding the egg mix. This will insure you won't get a soggy base!
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Sam
