Lemon Brulee Tart
PUBLISHED: 12:33 01 July 2011 | UPDATED: 19:38 20 February 2013
Recipe for a pretty spring-time glazed lemon tart
LEMON BRULEE TART
This quantity of pastry makes double the amount needed for this recipe (enough to line two 11cm x 34cm oblong tart tins or two 24 cm circular tart tins) and I always make a batch this size and freeze the rest as its useful to have to hand. However, if you want to make the exact amount just halve the quantity of pastry ingredients. I also never bother to bake this pastry blind as its so pliable you can roll it out very thinly without it cracking and it cooks through in the time it takes for the filling to cook without becoming soggy.
Ingrediants 3 large or 4 small lemons (enough to yield need about 140ml of juice)
175g cold unsalted butter
125ml double cream
90g caster sugar
250g plain flour
75g icing sugar
5 large eggs
2 tsp vanilla extract
1. Separate two of the eggs, dice the butter and sieve the flour and icing sugar together.
2. Blitz together the butter, flour and icing sugar in the bowl of a food processor until grainy then add the two egg yolks and vanilla extract and process again briefly until the mixture forms into a dough. If it seems a little dry add a dash of cream or milk.
3. Tip out onto a floured surface, form into a ball, wrap in clingfilm and rest in the fridge for 30 minutes.
4. Roll out the pastry to a 2mm thickness and use to line a shallow tart tin. Gently prick the base with a fork, cover in cling film and return to the fridge for at least 30 minutes or until ready to use.
5. Remove the pastry case from the fridge and place on a baking sheet.
6. Zest and juice the lemons and briefly stir or gently whisk together the remaining three eggs and caster sugar. Add the lemon juice, zest and cream and mix gently to combine.
7. Carefully pour into the pastry case and cook for 25-30 minutes or until the pastry is pale golden brown and the filling just springy to the touch. Place on a wire rack then unmould when cool.
8. Just before you serve brule the top by sprinkling with the remaining caster sugar and placing under a very hot grill to caramelise the sugar or by using a kitchen blow torch.