brûlée lemon tarts

donna hay - - BRÛLÉE -

1 cup (250ml) sin­gle (pour­ing) cream

2 eggs

3 egg yolks, ex­tra

½ cup (110g) caster (su­perfine) sugar

½ cup (125ml) lemon juice

14 x 9cm store-bought short­crust pas­try cases

(2-ta­ble­spoon-ca­pac­ity)

2 ta­ble­spoons white (gran­u­lated) sugar

Pre­heat oven to 140°C (275°F). Place the cream, eggs, ex­tra yolks, caster sugar and lemon juice in a large bowl and whisk un­til smooth. Strain the mix­ture into a jug. Place the pas­try cases on a large bak­ing tray. Di­vide the lemon mix­ture be­tween the pas­try cases and cook for 12 min­utes or un­til the fill­ing is just set. Set aside to cool com­pletely.

Sprin­kle the tops of each tart with white sugar and use a kitchen blow­torch to brûlée. Set aside to cool be­fore serv­ing. MAKES 14.

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