Lemon tart
INGREDIENTS
125g butter, 85g icing sugar, five small eggs, ½ pinch salt, zest of half orange, 250g flour, sieved, Parchment paper, Baking beans, 190 ml lemon juice, 6 egg yolks, 150g caster sugar, 125g butter.
METHOD
1. In a mixing bowl, cream together the butter and the icing sugar until white using a hand blender/ whisk.
2. Add the sieved flour, orange, salt and bring the mix to a sandy crumble. Add little-by-little two of the eggs, then bring the mix together on the first speed and once the mix is firm remove from the machine.
3. Wrap in cling film and refrigerate for at least two hours before using.
4. Butter a tart ring and place onto a flat bottomed tray.
5. Roll out the pastry evenly and line the tart using a piece of pastry to insure that the corners are well pressed into the bottom of the ring. Leave the excess overhanging the edge then line with parchment paper before filling with baking beans to the top. Bake for 10 minutes in a pre heated oven at Gas mark 3, 160°C or 325°F and then remove from the oven, and using a sharp serrated knife cut away the top of the excess pasty and then return to the oven and continue to bake for a further 10 minutes.
6. Remove beans and paper and place back into the oven to ensure the base is dry for a minute. Leave to cool before filling with the hot lemon cream.
7. Bring the lemon juice to the boil in a saucepan. Cream together the egg yolks, remaining eggs and caster sugar, then add a small amount of the hot lemon juice. Whisk together until smooth and add the remaining lemon juice. Bring back to the boil, whisking all the time until smooth. Remove from the heat and place into a blender, add the butter progressively and blend until smooth
8. Pour into the pre- baked tart and leave to set in the fridge.
9. Remove the ring from the tart and cut tart into the required portion size. Dust lightly with icing sugar.
10. Using a blow lamp, caramelise the icing sugar lightly and leave to cool and serve.