TARTE AU CITRON WITH CREME CHANTILLY & SUMMER BERRIES
With the better weather upon us its nice to dine outdoors with friends so why not invite them over and wow them with this simple yet delicious dessert?
We’ve made a fast forward video and posted it here and on our youtube channel to help you. We make our own sweet paste for our pastry but if time is tight then just buy a ready made pastry case.
FOR SWEET PASTE- 9oz flour, 3.5 oz icing sugar, 3oz unsalted butter, 0.5 vanilla pod seeds scraped, 1 whole egg, 1 egg yolk
FOR LEMON FILLING- 4 whole free range eggs, 100mls double cream, 180g caster sugar, juice & zest of 4 unwaxed lemons
PASTRY- Set oven temp to 180c. Combine together dry ingredients & crumb together by hand or in a mixer until it is a golden crumb & the butter is mixed through. Next add in the egg & mix to combine. Place the pastry in the fridge for minimum 1 hour but preferably overnight. Roll out & line a large pastry case & blind bake until lightly golden. Brush with extra beaten egg yolk to seal while still warm. This creates a seal to stop the lemon filling seeping into the pastry.
LEMON FILLING-Warm the cream & sugar together. Whisk in the eggs & turn the heat down. Cook whilst stirring all the time until the mixture begins to thicken. Whisk the lemon mixture & pour into the tart case.
Bake in the oven at 140c for approx 25-30 mins until set. Allow to cool then cut & serve with Creme chantilly & seasonal fruit. Scottish raspberries go very well with this dessert.
You can also sprinkle some caster sugar over the top & blow torch it so you have a nice crisp top just prior to serving if you fancy it.