Caramelised lemon tart
Published: March 25, 2015 at 3:05 PM
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Serves 8
A little effort
Total time: 1 hr and 30 mins
+ chilling
0 reviews
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Lemon tart is an absolute classic and this recipe for caramelised lemon tart is a great version. You can make this ahead, so it's great for a dinner party.
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Make this caramelised lemon tart, then check out our classic lemon tart, lemon meringue pie, lemon and lime tart and more lemon dessert recipes.
Ingredients
Nutrition
pastry
-
150g
plus extra for rolling out
-
75g unsalted butter
cold and diced
-
1 tbsp caster sugar
-
1 yolk mixed with 2 tbsp cold water egg
filling
-
6 eggs
-
225g caster sugar
-
4 unwaxed lemons
zested and juiced
-
250ml double cream
-
1-2 tbsp icing sugar
Nutrition: per serving
- kcal499
- fat30.6g
- saturates15.9g
- carbs50.3g
- fibre0.7g
- protein8.6g
- salt0.19g
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Method
-
step 1
To make the pastry, put the flour, butter, caster sugar and a pinch of salt into the food processor and pulse to breadcrumbs. Add the egg mix and pulse again until the pastry begins to come together. Flatten the pastry into a disc, cover with clingfilm and chill for 1 hour.
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step 2
Roll the pastry out and use to line a 20cm × 4cm tart tin. Prick the pastry base with a fork and chill for 20 minutes.
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step 3
Heat the oven to 180c/fan 160c/gas 4 and put in a baking sheet. Line the tart shell with baking parchment and beans and blind bake on the baking sheet for 15-20 minutes or until pale golden. Take out the paper and beans and cook for 4-5 minutes. Cool. Turn the oven down to 150c/fan 130c/gas 2.
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step 4
To make the filling, whisk the eggs, sugar and lemon juice until smooth. Strain through a sieve then add the lemon zest and cream and whisk again. Pour the mixture into the case, slide back in the oven and cook for 30-35 minutes or until the filling is set. Cool completely in the tin.
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step 5
Just before serving, dust the top of the tart with icing sugar and caramelise using a blowtorch. Serve with extra crème fraîche or cream.
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