Recipe – Lemon Tart – by guest blogger Chef Tristan

Lemon Tart Recipe

As promised I have a new guest blogger joining my team. Tristan has been a chef for many years working in some of the country’s most prestigious restaurants. His recipe repertoire knows no bounds, so if there is something in particular you would like a recipe for just let us know in the comments box below. In the meantime, here is his first blog for a deliciously wicked Lemon Tart.

lemon tart

For the Pastry:
8 oz plain flour
4 oz butter
2 oz caster sugar
1 whole egg
For the Filling:
6 whole eggs
6 oz caster sugar
3 lemons and zest
1/2 pint double cream
Method: Pastry

Mix flour, butter and sugar in a bowl until a paste. Add the egg and mix until smooth.
Remove pastry from the bowl and cover in cling film.  Chill for 1/2 an hour. Roll out in to a circular shape, roughly 5mm in thickness. Place the pastry  in a baking flan tray, leaving some pastry hanging over the sides
Cover the pastry with tin foil and firmly press, smooth the tinfoil and wrap over the edges
Place in a preheated oven about 180 degs and cook for 10 mins, check and cook for a further 10 mins. Remove the tin foil and cook for further 5 mins. Look for any holes and fill if needed, take an egg yolk and brush on to seal the pastry.
Place back in oven and cook for 5 mins making the pastry slightly crisp.
Method: Filling
 Whisk the eggs and caster sugar together. Zest and juice the lemons. Add to the egg mix.
Half whip the double cream and pour into the egg mix.
Once all the mix has been combined pass through a sieve to remove the zest.
Placing the tart case in the oven, pour in the filling.
Bake at 160 degs for 10 mins, turn the oven down to 130 degs and bake for a further 10 mins. Check and bake for a further 10 mins. The centre of the tart should have a slight wobble in the middle, if not, bake for additional time at 5 min intervals.
Place in a cool area.  When the tart is cold discard overhanging pastry by using a sharp knife and cutting the edges. Place the knife level on top of the edge and cut away from the tart to prevent any crumbs falling into the tart.
Place in the fridge until cold. Serve with raspberries and vanilla ice cream.
If you give it a go please let us know what you think (or send a photo), we love to hear from you!
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