Victory Online Recipes – Lemon Tart
Written by Victory Online Chef on May 23, 2021
175g Plain Flour
1 Heaped tablespoon sugar
a little cold water
160gr Castor Sugar
Single or double cream
Tip all of the flour into a big bowl and add the cubed butter pieces.
Using a knife, chop the butter into the flour until it is in really small pieces.
Next add the sugar and get stuck in with your hands – you need to rub the flour into the butter and sugar until you’re left with something that looks rather like breadcrumbs. The last thing for the pastry is to add a little cold water, just a tiny bit at a time until everything comes together into a ball.
Allow the pastry to chill ready to use as the base of the lemon tart.
After chilling, roll the pastry out on a floured surface into a rough circle about as thick as a 1 coin and big enough to cover a tart case. Grease and flour your tart tin.
Drape the pastry over the rolling pin and carefully transfer it into the tart tin. Carefully easing the pastry into the edges. If you get any breaks or tears just piece it all together. Then trim off anything that’s hanging over the top of my tart dish so you have nice neat edges.
Then put it into the freezer for 5 -10 minutes to firm up.
Preheat the oven to 180° and remove pastry from freezer. Put it into the oven for 15 minutes.
Mix the eggs and sugar together in a bowl.
Add 180ml of double cream,
Then add the zest and juice from about 6 lemons, being careful to avoid the pips when you squeeze them. Make sure you use organic, unwaxed lemons when you are doing any recipe which involves eating the zest – and don’t be tempted to skip using the zest because that’s what gives this tart it’s really intense citrusy flavour.
Now the pastry has been in the oven for 15 minutes, you can retrieve it. It’s not completely cooked yet but it will finish off with the filling
First we need to just seal the base so that it doesn’t go soggy,
Whisk an egg and brush the bottom of the pastry case to cover it all and then pop it back in the oven for 5 minutes to create a seal across the bottom of the pastry so that it won’t go soggy when you pour in the filling.
After 5 minutes, we can add the filling. Without taking the pastry case right out of the oven, but just pulling the shelf out a little, pour the luscious lemon filling into the pastry case and put it back into the oven for 30 minutes
It should be just set in the middle and the pastry should be golden.
Place onto a cooling rack
Serve just warm with another dollop of thick cream, but it’s fabulous cold as well and keeps well for a few days in the fridge.