Recipe

Caramelised Lemon Tart With Raspberry Coulis Recipe

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Ingredients

1 Egg white for brushing
250 g Old Vic shortcrust pastry;

Directions

Step #1 --FILLING----- 6 Free range eggs 340 g Caster sugar 6 Lemons 320 ml Double cream Icing sugar; for dredging preheat your trusty oven to 190C/375F/gas 5.
Step #2 Roll out pastry on a lightly floured surface & use to line an 18cm deep fluted flan tin.
Step #3 Bake blind.
Step #4 Reduce oven temperature to 140C/275F/gas 1.
Step #5 Brush inside of pastry case with beaten egg white whilst it is still warm.
Step #6 allow this to cool completely.
Step #7 This will seal pastry & keep it crisp when filled.
Step #8 Prepare filling.
Step #9 Whisk together eggs & sugar in a bowl until mixed.
Step #10 Grate zests from lemons & squeeze juice.
Step #11 Add both to egg mixture, straining lemon juice through a fine sieve.
Step #12 Lightly whisk cream & fold into lemon mixture.
Step #13 Chill for 30 mins.
Step #14 Pour lemon mixture into pastry case, filling right to top of crust.
Step #15 Bake in centre of preheated oven for 60-75 mins, until custard is just about set.
Step #16 It will still be slightly wobbly & will continue to set as it cools.
Step #17 allow this to cool completely on a wire rack.
Step #18 Transfer lemon tart to a flat serving platter & dredge thickly with icing sugar.
Step #19 Using a blow torch apply direct heat to sugar until it melts & caramelises to a dark golden crust.
Step #20 When cold, this will be a crispy caramel.
Step #21 The same effect may be achieved by caramelising under a preheated grill, but protect pastry from burning with foil as the heat is not so concentrated & direct.
Step #22 --.
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Caramelised Lemon Tart With Raspberry Coulis Recipe

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