Home Made Lemon Tart
Buttery Crusty Pastry
2 cups cream
1 cup sugar
5 cups flour
2 tsp light brown sugar
4 tsp unsalted butter
1 cup Crème Fraiche
4 eggs yolks
Juice of 8 lemons
1 cup sugar
Rind of 5 lemons
- Preheat the oven to 120 deg f, in a mixing bowl add the flour and the sugar, mix together for 3 minutes on low speed, add the eggs, mix through, add the cream, mix through, once the dough is formed remove from the mixing bowl, form by hand and allow to rest for 20 minutes.
- Roll out the pastry as thinly as possible to line 4 flan rings with a removable base.
Line the pastry with parchment paper and fill with rice or dried beans,
Chill for 30 minutes. Bake blind for 10 minutes. Carefully remove the beans and parchment paper. Sprinkle the pastry case with light brown sugar and return to the oven for a further 5 minutes or until it is a pale golden colour and has quite a dry feel.
- Heat together the butter and Crème Fraiche in a bain-marie. Stir continuously until the mixture is smooth and warm. Set aside.
- In a separate bowl, whisk the egg and yolks. Place this bowl in the bain-marie and continue whisking while adding the crème Fraiche mixture. When this is well combined, add the lemon juice. Mix well and then strain through a fine sieve into a bowl. Place the bowl in the bain-marie. Add the sugar and lemon rind and continue to whisk until the mixture is quite frothy on the surface. At this stage, stop whisking and stir gently with a wooden spoon for about 5 minutes until the foam starts to disappear.
- Pour the filling into the tart or individual tarts. Bake for approximately 120 minutes at 80 degrees F until the filling is just starting to set. Turn the oven off and allow to set in the oven for a further 10-20 minutes. Allow the tart to cool fully, once cooled cover the top with maple crystals and burn gently with a blow troche.
Add citrus confit or serve with chilled raspberries or some citrus Crème Fraiche or pipe Italian meringue on top before a gently toasting in the oven to colour.