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Meyer lemon tart
Serves MAKES 1 X 23CM TART
Ingredients
- 1 portion pâte sucrée, flavoured with lemon zest (see recipe,below)
- strawberries, to decorate (optional)
- 23cm tart tin
For the raspberry sauce
- 200g raspberries
- 2tbsp caster sugar
- ½tsp cornflour
For the lemon cream
- 3 large eggs, plus 1 large egg yolk (reserving the egg white)
- 80g golden caster sugar
- juice of 4 Meyer lemons (makes about 165ml juice), plus the finely grated zest of 1 lemon
- 90g chilled unsalted butter, diced
Pâte sucrée MAKES 4 x 10CM TARTLETS OR 1 x 2CM TART
- 60g white rice flour
- 40g quinoa flour
- 40g cornflour
- 1½tsp xanthan gum
- 40g icing sugar
- finely grated zest of 1 lemon
- 100g chilled unsalted butter, diced
- 1 small egg
Method
First, prepare the raspberry sauce. In a blender purée the raspberries with the sugar.
Sieve the raspberry purée to remove the seeds. Put the purée in a pan and bring to a simmer. Stir in the cornflour and cook for 1 minute. Remove from the heat and allow to cool.
Next, prepare the lemon cream. In a bowl, beat the eggs, egg yolk, sugar and lemon juice and zest to combine. Transfer the mixture to a pan and add the butter. Warm over a low heat until the butter melts, stirring constantly. Continue stirring until it thickens, making sure it doesn’t boil. It will be ready when it becomes denser and coats the back of a spoon well.
Preheat the oven to 180ºC/350ºF/Gas 4. Roll out the pâte sucrée and use to line your tart tin. Using a fork, prick small holes into the base of the case. Refrigerate for 30 minutes, then line the pastry case with baking parchment and fill with baking beans. Bake for 15 minutes.
Remove the parchment and beans and brush the bottom of the crust with the reserved egg white. Bake again for 5 minutes. Remove from the oven and allow to cool slightly.
Pour the lemon cream into the crust and drizzle with the raspberry sauce, using a fork to create a pattern on the surface of the tart. Bake the tart again for 15 minutes. Remove from the oven and allow to cool completely before serving.
As an an alternative, decorate with strawberries fanned out and brushed with a sugar glaze.
Instructions for the Pâte sucrée :
In the bowl of a blender fitted with the paddle blade, combine the flours, cornflour, xanthan gum, icing sugar and lemon zest. Mix on a medium speed into a fine mixture. Add the butter and mix again until a crumble forms. Add the egg and mix until the dough forms a ball. Wrap in cling film and place in the fridge for a minimum of 3 hours (or overnight). Bring to room temperature before using (about 30 minutes, when the crust doesn’t feel hard).