This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe – now to try it!
Tarte Au citron/Lemon tart
Ingredients
For the pastry:
- 150g plain flour
- Pinch of salt
- 100g unsalted butter
- 50g caster sugar
- 1 medium egg
- Few drops of vanilla extract
For the filling:
- 3 medium eggs
- 100g caster sugar
- 142ml carton double cream
- Finely zested rind and juice of 3 lemons
- Icing sugar, for dusting
- (9in) flan tin
Method
- To make the pastry: Place all the ingredients into the bowl of a food processor and whizz until the mixture starts to bind together. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar and then add the egg and vanilla extract, and mix to bind the ingredients together. If not binding together then use a little double cream for that extra opulent touch.
- Tip the dough out on to a floured worktop and knead it very lightly to give a smooth surface, then roll it out and use it to line the flan tin. Chill the pastry case for at least 15 minutes.
- Set the oven to Gas Mark 5 or 190°C and place a baking sheet in the oven to heat up. Line pastry case with a sheet of baking parchment and fill with baking beans (Or use rice or split peas). Bake for 12 minutes, then carefully lift out the parchment paper with the baking beans and return the case to the oven for a further 3-5 minutes, or until light golden. Remove from oven. Reduce oven temperature to Gas Mark 4 or 180°C.
- To make the filling: Beat the eggs, then add sugar, cream and lemon rind and juice, and mix well. Pour mixture into the pastry case, filling it almost to the top. (Note this can be made and left for 3-4hrs for the flavours to intensify). Bake the tart in the centre of the oven for 20-30 minutes, or until the edges of the filling have set and it is just slightly wobbly in the centre.
- Remove from the oven, slide the flan tin on to a wire rack and leave the tart to cool in the tin for about 20-30 minutes. Remove from the tin and leave to cool completely. Chill the tart well, slice with a hot knife, dust with icing sugar then glaze with a blow torch. Serve with clotted cream, redcurrants and some pistachio brittle for texture.
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793