LEMON CURD TART WITH SMOKED SALT SHORTBREAD CRUST
This classic dessert is lifted by the smoky edge in the crust. Life doesn’t get much better than a slice of this, served with a spoonful of seasonal berries.
Preparation 25 minutes, plus chilling Cooking 1 hour Serves 8
FOR THE PASTRY
250G PLAIN FLOUR 125G BUTTER, CHILLED AND CUBED, PLUS EXTRA FOR GREASING
70G ICING SUGAR, SIFTED 1½ TSP SMOKED SEA SALT 1 MEDIUM EGG, PLUS 1 YOLK
FOR THE FILLING
225G CASTER SUGAR
¼ TSP FINER FLAKED SEA SALT ZEST OF 4 UNWAXED LEMONS, PLUS 115ML JUICE
4 MEDIUM EGGS
125ML DOUBLE CREAM 100G BUTTER, CUBED
20G ICING SUGAR
1 For the pastry, pulse the flour, butter, sugar and salt in a food processor until it resembles breadcrumbs. Add the whole egg (not the extra yolk) and pulse to combine. Pour in 1-2 tbsp water until the mixture comes together. Bring it together into a disc, roughly 12cm in diameter. Cover in clingfilm and chill in the fridge for 1 hour.
2 Meanwhile, measure the caster sugar and salt into a heatproof bowl. Add the zest and rub the mixture together until the sugar begins to form clumps. Cover and set aside.
3 Preheat the oven to 180°C (160°C fan oven) gas mark 4. Grease a 23cm loose-bottomed tart tin with butter.
4 Remove the pastry from the fridge and push into the base and sides of the prepared tin, coming up to 1cm above the rim. Prick the base with a fork, line with baking paper, fill with baking beans and blind bake for 10 minutes. Remove the beans and paper and bake for another 10 minutes or until golden brown.
5 Remove from the oven, lightly beat the remaining egg yolk in a small bowl and brush the base with it. Return to the oven for another minute. Remove and reduce the temperature to 150°C (130°C fan oven) gas mark 2.
6 Crack the eggs into the bowl with the lemon sugar mixture and pour in the cream and the lemon juice. Whisk to combine. Set the bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the surface of the water. Cook, stirring, for 12-14 minutes until the custard has thickened to coat the back of a wooden spoon. Remove from the heat and leave to cool for 2 minutes before whisking in the cubed butter, two pieces at a time, until melted and combined.
7 Pour the custard into the pie crust and bake for 22-25 minutes until just set. Cool completely for 1 hour, then transfer to the fridge for 4 hours or overnight. Sprinkle with icing sugar. It will keep in the fridge for up to three days.