Plentiful eggs from our chickens, and lemons from Mum and Dad's tree are motivation to try this recipe from Summer on @fat_pig_farm by Matthew Evans.
It's drizzling welcome spring rain, but Lemon Brulee Tart is the sun itself in our kitchen. I am getting to know our electric oven again because we need to cut wood for the Rayburn. This mild spring means we are still using the wood stove in November, mind you after a second attempt at the tart in the wood fired oven the result from the electric oven was a little easier to control.
Such a generous sized tart is ideal for taking to a gathering in the warmer months or cooking for your favourite people and bringing them together around a table. The pastry, with icing sugar, lemon zest, butter, flour and iced water is easy to roll out and shape in the tart tin. Just make sure you allow the time for the pastry and the lemon curd to rest. Once cooked the pastry and lemon filling are deliciously sweet with a refreshing citrus zing. Using a tart tin with a removable base helps reduce your anxiety when easing the cooked tart onto a platter for serving.
What you need
Filling: 6 eggs, 300 g caster sugar, juice of 5 lemons, not strained, 250 ml thick cream, finely grated zest of three lemons, icing sugar for dusting
Shortcrust pastry: 180 g butter, softened, finely grated zest of two lemons, 120 g icing sugar, 300 g (2 cups) plain flour, 1-2 tablespoons iced water
What to do
Grease and line a 24 cm fluted tart tin with a removable base (I used a larger tart tin and the recipe was forgiving). For the shortcrust, mix the butter, lemon zest and icing sugar until just combined. Add the flour and mix until it just comes together. Add iced water and knead until you form a smooth dough. Refrigerate for one hour.
Preheat the oven to 180 C. Roll out the pastry between two sheets of baking paper until it's large enough for the tin. Lay the pastry in the tin, press to fit and roughly trim the edge. Refrigerate for 30 minutes. To blind bake, line the shortcrust with baking paper and weigh it down with pie weights or similar. Bake for 10-15 minutes until just colouring and cooked through. Remove the paper and weights and bake for another 5-10 minutes at 160 C to crisp the base.
Remove the shortcrust from the oven and turn down the oven to 120 C. To make the filling, whisk the eggs with the sugar and lemon juice until combined. Whisk in the cream and allow the mixture to rest for an hour before removing any froth with a spoon. Pour through a sieve, removing any froth again, then adding the lemon zest. Pour filling into hot tart case and bake for 25-35 minutes. To check it is set, give it a bump and watch if it wobbles in the centre. When it's not wobbling, remove from the oven and cool completely before removing from the tin. Dust with icing sugar before serving.
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