Caramelised lemon tart
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Caramelised lemon tart
Dessert recipes
Pastry
French recipes




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INGREDIENTS
6 whole Whole egg(s)
10 whole Egg yolk(s)
350 g Caster sugar
7 whole Lemon(s)
475 g Unsalted butter
330 g Plain flour
90 g Icing sugar
1 whole Vanilla pod(s)
1 pinch(es) Fine salt
1 whole Egg(s) for glazing
 

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DIRECTIONS
01
For the pastry : Preheat the oven to 180'C

02
Scrape the seeds from the vanilla pod, cut the butter into small cubes and place in a bowl

03
Add the flour and the sugar and rub together with the tips of your fingers until the mixture resembles breadcrumbs

04
Add the egg yolk and bring the mix together until it forms a ball

05
Knead with the palm of your hand until smooth, wrap in cling film and rest in the fridge for at least 30 minutes

06
Roll the pastry out between 2 sheets of baking paper to 5mm thick

07
Grease the inside of the tart cases with soft butter and dust with plain flour

08
Transfer the pastry to the tart case and trim the edges

09
Line the inside of the tart with baking parchment and cover with baking beans

10
Transfer to the oven and blind bake for 20 minutes until golden brown

11
Once cooked, check the pastry case for any small cracks and fill with any left over pastry if necessary

12
Brush the pastry with a little beaten egg and return to the oven for 10 minutes

13
For the filling : Zest and juice the lemons

14
Cut the butter into small cubes and allow to come to room temperature

15
Place the juice and zest into a wide bottomed pan with the whole eggs, egg yolks and sugar

16
Whisk over a very low heat until the sugar has dissolved

17
Add half of the butter cubes and continue whisking

18
As the eggs begin to cook the mixture will thicken

19
Cook and whisk until the mixture coats the back of a spoon

20
Once you reach this stage, whisk in the remaining butter one piece at a time and then pour the mixture through a sieve into a cold bowl

21
Whisk until it is lukewarm

22
Spoon the mixture into the tart cases and then refrigerate for 10-15 minutes or until the mixture is set

23
Dust the tart with icing sugar once it is set and caramelise with a blow torch or under a very hot grill.

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