TART AU CITRON
Difficulty level: MEDIUM
Prepping time: 30 minutes
Baking time: ±1 hour and 15 minutes
(Makes one 24 cm tart)
250 g flour
150 g cold butter
30 ml ICING SUGAR
Zest of 1 lemon
1 egg mixed with ±40 ml cold water
350 g eggs (about 8)
250 g CASTOR SUGAR
200 g crème fraiche
200 ml lemon juice
1 egg white, lightly beaten
- TO MAKE THE PASTRY: Place the flour, butter, icing sugar and zest in a food processor and pulse to mix well (coarse crumbs)
- Add the egg mixture slowly while pulsing slowly – until the pastry forms a ball. Form pastry into a disc of about 15 cm in diameter, cover and place in fridge for 30 minutes before use.
- Preheat the oven to 170° Roll out the pastry between two sheets of baking paper or on a floured worktop to about 4mm thick.
- Lightly prick pastry with a fork (not too much)
- Place pastry in a 24 cm-diameter, greased, loose bottomed pie dish, leaving pastry hanging over the edges. Press pastry into the edges of the tin (use a ball of excess pastry). Place in fridge for 30 minutes.
- Line pastry case with foil, fill with baking beads, and blind-bake until pastry is cooked through (about 30 minutes). Remove baking beads and foil, reduce oven to 150°C and bake until golden brown and crisp.
- Patch any holes with left over pastry and brush with the whisked egg white inside the tart (will prevent filling seeping into pastry). Return to the oven for about 2 minutes. Cool.
- START WITH YOUR FILLING: Whisk eggs lightly to break up. Add castor sugar and stir with a whisk (do not beat – you do not want to incorporate air bubbles) until sugar starts to dissolve and mixture is glossy and syrup-like. Set aside, stirring occasionally, until sugar is completely dissolved (about 30 minutes). Whisk crème fraîche in another bowl with a little of the egg mixture to just loosen. Add lemon juice to egg mixture, then add crème fraîche a little at a time. Keep aside.
- Leave oven at 150°C
- Skim foam off the filling, pour into a jug and fill the tart case.
- Bake until the tart is set (about 30 minutes)
- Cool tart for 5 minutes, then trim the overhanging crust with a sharp knife.
- Cool tart for at least one hour before removing from the tin. Dust with some more CASTOR SUGAR and use a blowtorch to scorch the sugar to make a thin, crispy crust.
- Serve with whipped cream on the side.