Actiuni document
Lemon Tart
The wonderful tang of lemon combines with eggs and cream to give a delicious lemon custard set in a crisp pastry case. As its name suggests this tart is for those with a love of the tang only lemons can give. The recipe is for 40mls of lemon juice for every egg, reduce the quantity by 10mls for less tang to the finished tart. Serve with lemon compote for even more zing to the finished dish. A cream of your choice, Crème Fraîche or for fewer calories Fromage Frais will finish of the dish to perfection.
Ingredients
Filling
Setting: Fan Shelf: 2 Temperature: 150ºc Time: 30 minutes | Confit of Lemons
Use a stainless steel pan (not aluminium) | Equipment Temperature:
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Method
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1. Rub the fat into the sieved flour, sugar and salt until it resembles fine breadcrumbs.
2. Add nearly all the egg and bring to a firm but soft dough, add a little more egg if required. Do not knead.
3. Allow to rest covered in cling film in the refrigerator for 30 minutes.
4. Roll out to line the flan ring. Overlap the ring and leave over the ring until baked (it can be trimmed after baking whilst still warm).
5. Do not prick the base and line with silver foil to hold the pastry in shape. Place the pastry in the freezer for 30 minutes to set the butter and help to hold the pastry in place whilst baking.
6 Bake until crisp but still pale in colour, check after 15 minutes, if the pastry is set remove the foil lining. Turn the heat down and turn to fan only to dry out.
7. Trim the pastry to the rim of the dish whilst still warm.
Filling
1. Cream the eggs and the sugar together until the eggs are not stringy.
2. Add the lemon zest and lemon juice; reduce the amount of juice for a less tangy taste.
3. Whip the cream very lightly to even up its texture and add to the lemon mixture, do not beat.
4. Pour the mixture into the cooled pastry case and bake for approx 30 minutes. The tart should be removed from the oven when set to within 5cm / 2” of the centre when shaken.
The filling will continue to set once removed from the oven. It is better to undercook than overcook as this can result in the tart cracking once cold.
To finish serve with a confit of lemons.
Confit of Lemons
1. Slice the lemons 3mm, 1/8” thick discarding the ends.
2. Place in a saucepan and cover with cold water. Simmer without a lid for approx 45 minutes until the skins are tender, discard the water.
3. Pour the measured water into a pan and add the sugar. Bring to the boil dissolving the sugar.
4. Add the sliced lemons and bring to the simmer.
5. Cover with baking parchment or greaseproof paper, cook for approx 45 minutes. Remove lemons when tender.
6. Reduce juice to approx 150ml. Pour juice over the lemons and store in the refrigerator.
To Serve the Tart
Dredge with icing sugar and arrange lemons on top or serve separately.