Baking | Tangy Lemon Tart
As many of you have probably already worked out, I’m a lover of all things food. I mean, who isn’t? I’ve decided to share with you a recipe for Lemon Tart, which will be part of the ‘Inghams‘ Foodie Finds’ campaign. I thought it was a great opportunity to master some French recipes as I’m heading over to Cannes in June with my other half, and lemon tart is one of my faves so this recipe was a must!
Time: 2 hours (approx)
You Will Need:
23cm/9inch loose bottom tart tin
Baking beans (or you could just use rice)
For the pastry:
175g plain flour
100g unsalted butter (cut into small cubes)
1 egg yolk
25g icing sugar
1/2 tbsp milk or water
For the filling:
5 large free range eggs
125ml double cream
225g caster sugar
4 lemons (juice and zest)
Icing sugar, sliced lemon, melted dark chocolate
1 . For the pastry, start by putting your flour, butter and icing sugar into a large mixing bowl. Mix this together with your hands until it resembles bread crumbs. Then add the egg yolk and milk (or water) into your bowl and knead the mixture and form it into a ball.
2. Grease your tart tin with butter and sprinkle some flour onto the base. Roll out the pastry and drop it into the tin, gently pushing it into the sides and edges. Poke some holes into the base with a fork, cover with cling film and place in the fridge for around 30 minutes. At this point preheat your oven to 200c/170c fan.
3. Remove the cling film and line with baking parchment or foil and fill with baking beans. Blind bake for 10-12 minutes. Remove from the oven, take out the baking beans and baking parchment/foil. Return to the oven, and bake for another 10 minutes or until the pastry is golden. Remove from the oven and set aside to cool.
4. For the filling, in a large bowl whisk the eggs and then add in the rest of the filling ingredients and whisk until they are well combined. Put the mixture into a jug and pour into the tart, filling to almost the top. Bake in the oven for approximately 30-35 mins. The filling should be set but still have a slight wobbly centre.
5. Leave to cool and decorate however you like! I dusted mine with a little icing sugar but do this before serving as you will find it disappears into the filling. Or go the classic French way and pipe cirton in melted dark chocolate onto the tart.
And that is it! You will now have a really yummy lemon tart which you can serve either with a lovely hot drink or after a main meal. I had 2 slices in 1 day which is really bad, but it’s that good!
What is your favourite French dish?