Caramelised lemon tart
- Preparation and cooking time
- Total time
- + chilling
- A little effort
- Serves 8
Skip to ingredients
pastry
- 150g plus extra for rolling out
- 75g unsalted buttercold and diced
- 1 tbsp caster sugar
- 1 yolk mixed with 2 tbsp cold water egg
filling
- 6 eggs
- 225g caster sugar
- 4 unwaxed lemonszested and juiced
- 250ml double cream
- 1-2 tbsp icing sugar
Nutrition: per serving
- kcal499
- fat30.6g
- saturates15.9g
- carbs50.3g
- fibre0.7g
- protein8.6g
- salt0.19g
Method
step 1
To make the pastry, put the flour, butter, caster sugar and a pinch of salt into the food processor and pulse to breadcrumbs. Add the egg mix and pulse again until the pastry begins to come together. Flatten the pastry into a disc, cover with clingfilm and chill for 1 hour.
step 2
Roll the pastry out and use to line a 20cm × 4cm tart tin. Prick the pastry base with a fork and chill for 20 minutes.
step 3
Heat the oven to 180c/fan 160c/gas 4 and put in a baking sheet. Line the tart shell with baking parchment and beans and blind bake on the baking sheet for 15-20 minutes or until pale golden. Take out the paper and beans and cook for 4-5 minutes. Cool. Turn the oven down to 150c/fan 130c/gas 2.
step 4
To make the filling, whisk the eggs, sugar and lemon juice until smooth. Strain through a sieve then add the lemon zest and cream and whisk again. Pour the mixture into the case, slide back in the oven and cook for 30-35 minutes or until the filling is set. Cool completely in the tin.
step 5
Just before serving, dust the top of the tart with icing sugar and caramelise using a blowtorch. Serve with extra crème fraîche or cream.
