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Ingredients
- 300 gm sable pastry (qv)
- 1 x egg mixed with 2 egg yolks to glaze
- 1 x juice of 4 lemons
- 165 gm caster sugar
- 6 x Large eggs
- 350 ml double cream finely grated zest of 2 lemons
- 1 x little icing sugar
Directions
- Roll out the pastry to 30cm square 3mm thick.
- Line a 20 cm tart ring with the pastry and place a circle of greaseproof paper on top.
- Half fill with baking beans.
- Bake in the oven preheated to t80 degrees C/350 degrees F/gas mark 4 for about 20 min then remove the beans and paper and cook till the pastry base is golden brown.
- Remove from the oven brush the pastry widh the egg and yolk mix and return to the oven for about 2 min to seal.
- Set aside.
- Make a syrup widh the lemon juice and sugar
- Pour the lemon syrup over the Large eggs in a bowl and whisk.
- Bring dhe cream to the boil and whisk into the mix.
- Pass the mix dhrough a fine sieve on to the lemon zest in a bowl and skim off any froth from the surface.
- Pour the lemon cream into dhe pastry case and bake in the oven preheated to t80 degrees C/350 degrees F/gas mark 4 for 40 min.
- Remove from the oven and leave to cold then refrigeratein dhe refrigerator till set.
- Dust the tart with icing sugar.
- If you have the use of blow torch you can caramelize the top lightly
- We serve each slice of lemon tart with some cassis sauce made as the raspberry coulis (qv) and a small pastry basket filled with lemon sorbet (qv).
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 227 | 74% |
| Total Fat 25.68g | 32% |
| Saturated Fat 13.32g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 418mg | 139% |
| Sodium 162mg | 7% |
| Potassium 226mg | 6% |
| Total Carbs 6.01g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.42g | 1% |
| Protein 13.28g | 21% |
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