Lemon tart
Serving size: 4
Preparation time: 35 minutes
Cooking time: 15 minutes
Ingredients:
Featured in:
July 2012
Preparation time: 35 minutes
Cooking time: 15 minutes
Ingredients:
For the tart base:
200g plain flour
150g butter at room temperature
100g caster sugar
1 whole egg
A pinch of salt
The zest of 1 lemon
For the filling:
100g butter
80g caster sugar
The juice and zest of 3 unwaxed lemons
2 whole eggs
4 egg yolks
Ingredients:
250g fresh strawberries
200ml balsamic vinegar
100g Demerara sugar
2 star anise
5 whole cloves
150g mascarpone cheese
70g icing sugar
¼ teaspoon of grated tonka beans
Featured in:
July 2012
Method
To make the pastry, whisk the butter and sugar, add the lemon zest, salt and egg and mix well. Add the sifted flour and work quickly. Wrap in cling film and refrigerate for 20 minutes.
Butter and flour 4 tartlet cases. Roll out the pastry and blind bake the four tartlets at 180C for 5-7 minutes.
Place all the ingredients for the lemon filling in a deep base pan and heat gently. Stir continuously until mixture thickens like custard. Pour into the tartlet cases and chill until needed.
To make the balsamic glaze, put the balsamic vinegar, Demerara sugar, star anise and cloves in a pan and cook gently until reduced to one third the original volume. Strain and serve with the strawberries.
Whisk the mascarpone, icing sugar and grated tonka beans until light and fluffy and refrigerate before serving.
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