Recipes

Recipes

RECIPE OF THE MONTH

September 2017

LEMON TART

 (Serves up to 10)

 

 

Ingredients 

 

5 medium eggs

150g caster sugar

85ml lemon juice

2 lemons zested

150ml double cream

150g clotted crème to serve

Tart pastry base ingredients

225g flour

125g butter

100g sugar

1egg

 


Method

 

Make the base first by mixing flour and butter together until there are no lumps of flour then and the sugar and the egg at the end work the dough and then let it rest in the fridge for up to an hour.

Roll the pastry up to 3-4mm thickness then blind bake it in the oven at 160 degree for 10-15 mins until golden colour, take out of the oven and let it cool down.

In a bowl, wisk the eggs, sugar, lemon juice, and lemon zest together for just a few seconds. Add the cream to the mix, whisk quickly, and leave the mix to rest in the fridge for 20 minutes.

Once the mix is ready, gently heat in a pan until it gets to 60 degrees, then gently pour into your cooked tart base. Bake in the oven at 140 degrees for around 15 min until the tart is set and has an almost jelly like wobble in the middle, put in the fridge and let it cool down for at least an hour, serve it with a dollop of clotted cream.

 

Buon appetito!

                                                  

HEAD CHEF ARTAN HASA