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Tuesday, 12 March 2013

Tarte au Citron / Lemon Tart

So easy to make yet the results are fantastic.  I first made this using Michel Roux's recipe, so this recipe is very close to his - but why alter something that works so well?  I have made this as individual tarts in the past, similar to the chocolate and raspberry tarts on this site, but for the following recipe I have made it as one tart in a 25cm flan/quiche mould.

Here's what you need;  one quantity  Sweet Pastry, 5 eggs, 180 g sugar, 150 ml double cream, juice and zest of 2 lemons.

1)  pre heat your oven to 190C.  Roll out your pastry to about 3mm thick and line your flan case.  Trim off the excess pastry around the top.  Using either baking parchment or foil line the pastry and weigh down with baking beans and bake in the oven for 10 minutes.

2)  turn the oven down to 150C.  In a bowl whisk together the sugar and eggs.  Do not over-whisk.

3)  in a seperate bowl lightly whisk the cream.  This only needs about 30 seconds of whisking - again do not over-whisk.

4)  add the cream to the egg mixture along with the zest and juice of the lemons.  Stir together to incorporate, and put in the fridge for 20 minutes.  I find whisking at this stage adds too much air resulting in air bubbles in the finished tart.

5)  pour the lemon mix into the pastry case and bake for about 40 minutes until the mix has set.

6)  allow to cool, slice and serve sprinkled with icing sugar and a little fresh cream.