Deep Filled Lemon TartCourse: Cakes, Bakes and PastriesCuisine: FrenchDifficulty: Medium
A deep filled Lemon Tart made with real lemon juice to give a tangy creamy dessert delight.
23 cm flan ring/or 23cm loose-bottomed flan tin
- For the sweet pastry:
300 g plain flour
150 g cold butter cut into cubes
60 g icing sugar
2 egg yolks
Pinch of salt
- For the filling:
300 g caster sugar
Finely grated zest of 3 lemons
250 ml strained lemon juice
250 ml thickened cream
Pure icing sugar for dusting
- Preheat the oven to 180ºC/Gas mark 4.
- Grate the lemon zest into the sugar mix and set aside ( This will infuse the sugar with the oils of the Lemon).
- While you ……
- Line a baking tray with baking paper and place the flan ring on top.
- For the Pastry
- Sieve the flour and sugar together into a large bowl.
- Cut the very cold butter into small cubes and add to the flour, rub the flour and butter together using your thumbs and forefingers until it resembles bread crumbs. It’s important to try and get this part done as quickly as possible without the butter starting to melt. (Quick tip, run your hands under cold water before you start)
- Mix the egg and milk together and add to the flour mix.
- Gently but quickly combine the mixture until it forms a ball of dough
- Turn the dough out onto a very lightly floured work surface and shape into a ball, gently pat it down to get a flat disc shape
- Wrap in cling film and place in the refrigerator for at least 1 hour before using.
- Once the pastry has chilled, you need to roll it out as quickly as possible so as to keep it as cold as possible.
- Turn the pastry at 45° every couple of rolls to maintain the round shape, and roll to a thickness of about 5mm.
- Line the ring by rolling the pastry up onto the rolling pin and gently unroll over the ring.
- Now gently lift the outer edge of the pastry, and ease it down into the ring/tin keeping it as smooth as possible, any creases can be smoothed out with your fingertips.
- You should find that the pastry lining overlaps the top of the ring/tin, do not trim the excess pastry but leave it overhanging. (You will be trimming this of later after baking.)
- This will keep the pastry flush with the top of the ring after baking. (In case of Shrinkage during baking)
- Keep some of the pastry to one side for filling any cracks later.
- Place the shell into the fridge to firm up.
- The Filling
- Whisk the eggs together with the lemon zest and sugar mixture until foamy. Stir in the lemon juice, then the cream, and set aside.
- Blind Bake Pastry Case
- Heat oven to 200° C Gas mark 4
- Line the flan or pie tin with the pastry making sure the pastry sits snugly in all corners and crevices. Prick the bottom all over with a fork
- Take some greaseproof paper somewhat larger than the case you are baking and fold in half, in half again and in half again, so you end up with a pointed dart shape.
- Measure from the centre of the tin to about 1-inch (2 inches for deeper tins) overlap and cut or tear the paper at that point. (You are looking to cover the bottom and sides of the flan tin you are using, completely)
- Unfold the paper you should have something resembling a round piece of paper and carefully insert the paper into the flan tin and add Ceramic Baking Beans.
- The beans should cover the whole of the bottom of the flan case and around the edges, make sure they are placed well into the edges. ( In this case, the pastry shell should be filled right to the top with the beans (or uncooked rice will do just as well) so as not to have the sides collapse.)
- Place into the oven on a baking tray and bake for around 15/20 minutes or until the edges of the case are golden brown.
- Remove from the oven and fully remove the paper and beans.
- Return the empty case to the oven for another 6/7 minutes until the base has turned a light golden brown.
- Set aside and leave to cool before using.
- Once baked check for any cracks and fill with a smidgin of leftover pastry sealing with a little beaten egg while the pastry is still hot.
- Turn the oven temperature down to 130° C Gas Mark 1
- Give the Lemon filling a final whisk and remove any big bubbles.
- Place the shell back on the oven rack (to save spillage) and pour the filling into the shell right to the top. Gently push the oven rack back into the oven,
- Close the oven door and bake for 40 minutes.
- Check the tart by very gently moving the tray. If the filling still seems liquid, give the tart another five to ten minutes.
- When the tart is cooked, leave to cool for 10 minutes and then trim off the excess pastry with a sharp knife, running the blade around the edge of the ring, and allow the tart to cool completely before removing from the tart ring.
- Sprinkle with icing sugar and serve.