Here I try to talk little: First time making Lemon Tart. And it is not the easiest. I made 2, just in case one goes wrong and guess what it did! The first one was over cooked , and the second one as you can see is slightly under cooked in the centre! But that is my fault not the recipe.
Umm …Lets not ignore the pink elephant in the room! Why does it look like a Brûlé?
Well ask Michel Roux. He likes to caramelise the surface of his lemon tart. But don’t think its like a creme Brûlé surface…no, it’s much thinner. Basically it is the same ice dusting but caramelised by blowtorch. It works very very well indeed. Flavor wise the slight burnt sugar taste just balances the creaminess, and the lemon tangy-ness, gives it an edge, an extra tasty flavor…mmm perfect. Texture wise it just makes a very subtle crunch when you bite.
So here is the Lemon tart recipe :
- 280g Pâté Sucree ( see my prev post: http://oiyoufood.com/2012/04/01/following-french-chefs-pate-sucree/ )
- 5 unwaxed lemons
- 9 eggs + 1 yolk for eggwash
- 375g Caster Sugar
- 300 ml lightly whipped double cream
- 30g icing for glaze
- Roll out the pastry to 3mm thick and line a flan ring (20cm x4 cm). Chill for atleast 20 min
- Preheat the oven to 180C. Prick lightly with fork. Blind bake for 20mins.
- Remove the beans and bake for 15 mins. Take out , lower the oven temperature to 170, eggwash inside the pastry and put back in the oven for another 5 mins.
- Finely zest the lemons, set aside.
- Squeeze the lemon juice and strain to have no pulp and pip.
- Combine eggs, sugar until amalgamated.
- Add the juice, zest stirring as you go.
- Delicately fold the whipped cream in. Don’t over work it.
- Leave to chill for at least 30mins.
- To cook the Lemon Tart, heat the oven to 150C, pour the mixture in, and bake immediately for 1,20 mins (Keep watching it after 1hr).
- Set aside until completely cold.
- Dust with icing sugar and caramelise using blowtorch.
Thanks for looking and come back soon.