This tart was really delicious and, I think, fancy enough to impress at the end of a dinner party too. Which makes it ideal because it shouldn’t be served hot so aught to be made the night before. I served it with my strawberry ice-cream which also should be made at least one day in advance meaning that on the night of your dinner party you can have dessert made completely in advance! I liked it so much, it has made me consider upgrading my 8″ tart dish to the 12″ so it can feed more people, or better yet, the same number of people with more leftovers.
One important piece of advice I have for you which I touched on in the video below is to fill the tart with the filling while in the oven if you can. The filling is not very viscous so it is likely to spill a little over the edges when transferring into the oven and because of the sugar and egg content of the filling, it will cause the pastry to stick to the tin. This did happen to me and it resulted in the pastry case breaking apart on the side of the spill. As I’ve said, it still tasted incredible but the pastry looked a bit mangled on one side.
- 500 g plain flour
- 140 g caster sugar
- 250 g unsalted butter, chilled and cubed
- 4 egg yolks
- Zest of 3 lemons
- Juice of 4 lemons
- 5 eggs
- 150 ml double cream
- 140 g caster sugar
- To make the pastry, gently whisk together the flour and the caster sugar in a large bowl and add your butter. Squeeze the butter together between your fingers until the mixture looks crumbly like damp sand.
- Mix in the yolks with a fork before bringing the dough together with your hands. It should form one ball that is firm but pliable. If your dough is too dry you can add a tablespoon or two of ice-cold water.
- Half the dough. Pat one half into a disk shape and wrap it in cling and let it chill in the fridge for half an hour. Wrap the other half in cling and freeze until the next time you're making a tart.
- Make the filling while the pastry is chilling by combining the juice, eggs, cream and sugar and whisk lightly until combined and the sugar has dissolved.
- Pass through a sieve, add the zest, mix and set aside until later.
- Turn out your now chilled disk of pastry on a lightly floured surface a roll out so it is about a quarter of an inch thick.
- Transfer it to a loose-based 8" fluted tart dish. press it into the sides and prepare and cracks or breaks with the excess pastry. Leave the overhanging excess pastry attached until later. Return the pastry to the fridge for another half and hour.
- Remove from the fridge and line the pastry with tin foil and fill it with baking beads, dried beans or rice. Blind bake at 170 degrees celsius for 10 minutes.
- 10 minutes later, remove the foil and beads and bake for another 20 minutes until lightly coloured and biscuity looking.
- Fill the pastry case with the filling carefully. Bake for another 30-35 minutes until the filling has set.
- Allow to cool completely before serving.