Lemon Tart

This classic dessert is the staple of many great chefs. From Marco Pierre White to Albert Roux, everyone has their own take on this wonderful dessert. It is a perfect, refreshing end to a meal. But be careful, one slice is never enough!

If you want the recipe click the link below...

Ingredients

For the pastry: makes enough for two  12inch tarts.

500g plain flour

250g unsalted butter

1/2 teaspoon salt

zest from 1 lemon

1 vanilla pod

175g caster sugar

1 egg and 1 egg yolk

For the filling:

Juice of 4 lemons and zest of 2

9 eggs

300g sugar

300ml double cream

Equipment:

12 inch flan ring

Baking beans

Whisk

Rolling pin

First make the pastry. Put the sugar, zest from one lemon, the seeds from the vanilla pod and butter into a food mixer and mix on high speed until homogenous.

Add the flour and mix for a further 2 minutes. With the mixer still running add the egg and egg yolk. Mix for one further minute until the pastry comes together. Tip the pastry onto a board and shape into a ball. Cut the pastry in two and freeze one piece for another tart. It will keep well in the freezer for 3 months if well wrapped.

Roll the party between two pieces of floured cling film until it is the thickness of a 2p coin. Butter and flour the flan ring. Remove the cling film from one side of the pastry and carefully roll the pastry into the tin, leaving the cling film on top. Press the pastry into the sides of the tin and leave it to overhang the sides. Put the case in the fridge for 30 minutes to rest. Pre heat the oven to 180 degrees C while the pastry is resting.

Place your baking beads into the tin and put the pastry into the oven. The beans stop the bottom of the case from rising up and cracking. Cook for ten minutes then remove the bean and cook for a further 10 minutes.

While the tart is cooking make the filling. Whisk the lemon zest, lemon juice, sugar eggs and cream together. and reserve. One the tart case is cooked keep it in the oven. Turn the oven down to 120 degrees C. Putting the filling into a hot tart case will help prevent and filling from seeping out of the tart.

Pull the shelf with the tart case on it out half way. Carefully pour the filling into the tart case until it reached the rim on the tart. Slowly push the tart back into the oven and bake for 35minutes. The tart is ready when there is a slight wobble in the centre.

Trim the excess pastry from the sides and cut the tart into 10-12 pieces. Serve with fresh raspberries and whipped cream.