Lemon Tart

Lemon Tart

Richard Walker's Lemon Tart


Preparation method

For the Pastry:

1. Work together the flour, icing sugar and butter until evenly mixed.

2. Add the eggs and yolks and mix together.

3. Cover and rest in the fridge (minimum 20 minutes).

For the Lemon mix:

1. Grate the zest and mix with lemon juice and sugar and bring to the boil.

2. Boil the cream.

3. Mix the eggs in a bowl.

4. Add the boiled lemon mix to the eggs and then the cream and mix well.

To Assemble:

1. Roll out the pastry and place into a buttered flan ring, work into the sides and rest for 20 minutes in the fridge before cooking.

2. Line the centre with baking paper, fill with baking beans and bake blind for 15 minutes at 150 degrees celsius. Then remove beans and bake for another 15 minutes.

3. Brush the cooked tart base with egg wash and cook for a further 2 minutes and allow to cool.

4. Place the lemon mix into tart case and cook at 100 degrees celsius for about 35 minutes.

5. When cooked, allow to cool and cut into required portions.


Presentation

1. Dust with icing sugar and glaze with a blow torch.

2. Place Lemon Tart on a plate and serve with Raspberry Sorbet.


Serves

Serves up to 6 people.


Ingredients

For the Pastry:

  • 500g soft flour.
  • 200g icing sugar.
  • 250g butter.
  • 1 whole egg.
  • 2 egg yolks.

For the Lemon mix:

  • Juice of 4 lemons.
  • Zest of 2 lemons.
  • 6 eggs.
  • 165g icing sugar.
  • 350ml double cream.

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