SAVOUR & S I P
ZINGY CITRUS, CREAMY CUSTARD AND DELICATE PASTRY MAKE THIS DESSERT A SURE-FIRE WINNER Lemon tart
FOR THE SWEET PASTRY •250g plain flour •100g unsalted butter •100g icing sugar •2 medium eggs •Small pinch of salt •2 egg yolks for brushing STEP-BY-STEP GUIDE 1. Rub the flour and butter together with your fingers until you get breadcrumbs. 2. Sieve the icing sugar and mix into the flour and butter. 3. Beat eggs and salt together, then, with a wooden spoon or spatula, mix the eggs with the breadcrumb mixture to bind it. 4. Tip the bowl out onto a lightly floured surface and knead the dough for 30 seconds – being careful not to overwork it. 5. Flatten the dough slightly – this way, when you come to roll it out, it won’t crack and will be easier to work with. Place in cling film and refrigerate for one hour, leaving to rest. FOR THE LEMON TART MIX •7 medium eggs •275g caster sugar •230ml double cream •4 lemons, juice and zest STEP-BY-STEP GUIDE 1. Whisk everything together and leave for two minutes. Then, with a small ladle or spoon, skim the pale layer of the mixture off the top. 2. Place in the fridge: this is best left for at least 12 hours before using. BAKING THE TART 1. Preheat the oven to 170°C. 2. Roll out your sweet pastry
dough on a lightly floured surface, to roughly the thickness of a pound coin. 3. Place into your desired tart case, making sure to press into all the corners. 4. Lay a sheet of greaseproof paper into your tart case and add baking beans, then bake for ten to 12 minutes. 5. In a pan, gently heat the lemon tart mixture to no more than ‘blood temperature’ (37°C), while your case is baking. Strain the mixture through a sieve into a pouring jug, to remove the lemon zest and any bits that remain in the mix. 6. Remove the case from the oven, then take out the baking beans and parchment paper, and place back in the oven. Cook the bottom of the base for a further three minutes. This will prevent a soggy bottom! 7. Turn the oven to 110°C. 8. Beat your egg yolks, take the tart case out of the oven again and egg wash it. This will help to seal it and prevent any spillage in the oven. Place it back in for another two minutes. Then, repeat this process one further time. 9. Pour your strained, warm lemon tart mixture into the baked tart case. 10. Make sure the oven is on a low temperature and there’s no residual heat left in the oven. Gently close the door and bake your tart for around 35-45 minutes, or until – when you shake the tart – it’s no longer liquid. 11. Leave to cool down and set to one side. Trim the tart so it will come away from the case (for this, I like to use a vegetable peeler).
SWEET AND SOUR Wafer-thin pastry and a smooth custard filling make for a delightfully dainty dessert option – it’s elegant and totally tasty
46 FEBRUARY 2022 CAMBSEDITION.CO.UK
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