Lemon tart
SERVES 8
For the pastry
70g icing sugar
100g unsalted butter, cold and cubed
2g lemon zest
50g free-range egg yolks
200g plain flour, plus a pinch of sea salt
For the filling
350g free-range eggs
220g granulated/caster sugar
260g heavy/double cream
4g lemon zest
105g fresh lemon juice
Crème fraîche, to serve
1 To make the pastry, into the bowl of a stand mixer fitted with the paddle attachment, sift in the sugar. Add the butter and the lemon zest, beating for two-three minutes, or until the mixture forms a smooth paste, pausing to scrape down the sides as needed.
2 Add the egg yolks, then scrape down the sides and beat for 30 seconds, or until incorporated. Scrape down the bowl once again to ensure no butter is stuck to the sides. Add the flour and salt and mix on low speed for about 20-30 seconds, or until the mixture pulls together into a dough.
3 Remove the dough from the bowl and gently work it into a disk shape. Wrap the dough in clingfilm and refrigerate for 30 minutes.
4 Take the dough out of the fridge and gently squeeze it, using your hands to test the firmness. You want the dough to be slightly pliable but still cold. If the dough is too soft it will get sticky as you roll, but if it is too cold it will crack. It might need a minute or two at room temperature to get it to the right consistency.
5 Lightly flour the dough and your rolling pin and, working quickly, roll the dough into a rough circle until the pastry is relatively thin. Lift the dough up occasionally and lightly to prevent it from sticking. If the dough is tearing or feels too warm, place it on a baking tray and refrigerate for 10-15 minutes, then try again.
6 Place your rolling pin at the top of the circle and fold the top edge of the dough over the rolling pin. Pull the rolling pin back towards you, which will wrap the dough around the rolling pin.
7 Starting at the bottom edge of a 23cm (9in) fluted tart tin, carefully unroll the dough from the rolling pin, covering the entire tin.
8 Use your fingers to gently press the dough into the edges of the fluted indents. If the dough is tearing, simply take any excess pastry and patch the holes.
9 Take the rolling pin, and, pressing firmly against the top of the tin, roll it over the entire tin to trim away the excess dough. Place the pan on a tray and pop it into the freezer for 30 minutes. Preheat the oven to 180°C/gas Mark 4.
10 For the filling, combine the eggs, sugar and cream in a tall measuring jug/cup. Blend until smooth using a hand blender.
11 Add the lemon zest and juice and blend immediately (avoid adding too much air into the mixture and don’t let the lemon juice sit in the mixture without blending, or it could curdle). Once smooth, cover with plastic cling¬film and refrigerate.
12 Blind-bake and egg wash the pastry until golden, then set it aside while you ¬finish the ¬filling. Lower the oven temperature to 110°C/gas Mark ¼.
13 Remove the lemon ¬filling from the fridge and use a spoon to skim off all the foamy bubbles on the top.
14 To a saucepan on the hob over a medium-low heat, add the ¬filling and heat until it reaches about 40°C/105°F. By heating it just slightly, we can lower the overall cooking time in the oven.
15 Immediately remove the pan from the heat and scoop off any air bubbles/ foam that might appear. Pour the ¬filling through a sieve and back into a tall measuring jug.
16 Place the tart shell onto a baking tray. Place the tray in the centre of the oven and very carefully pour the filling into the tart shell just until it reaches the top of the pastry. Use a blowtorch to very gently torch the top of the filling where any bubbles appear.
17 Bake the tart for 50-55 minutes, or until there is a very small wobble in the centre of the tart. Immediately remove the tray from the oven and allow the tart to cool at room temperature for an hour. Place the tart in the fridge, uncovered, for three-four hours.
18 Remove the tart from the tart tin and use a very hot knife to cut the tart into individual slices before serving. It is best served on the same day with crème fraîche.