230 g plain flour
1 pinch sea salt
100 g butter
50 g icing sugar
3 egg yolks
250 g white sugar
3 lemons, zest only
200 g cream, whipping
110 g lemon juice
100 g icing sugar to dust or caramelise
- Place flour, salt, butter and icing sugar into mixing bowl and blend 10 sec/speed 6, or until mixture resembles breadcrumbs.
- Add 3 egg yolks through the hole in the lid while mixing 30 sec/knead.
- Transfer dough onto a piece of plastic wrap or a silicone bread mat and gently form pastry into a flat disc. Cover with plastic wrap before placing into refrigerator to chill (approx 15 minutes). Clean and dry mixing bowl.
- Preheat oven to 180°C. Grease a round loose-bottom tart tin (25 cm) and set aside.
- Flour a silicone bread mat or work surface and a rolling pin. Roll pastry out or between 2 sheets of plastic wrap or baking paper until just large enough to cover the prepared tart tin. Line tart tin with pastry, cut off any excess pastry from around the edges and place back into refrigerator to rest for 15 minutes.
- Prick the base with a fork to prevent air bubbles and rising. Line pastry base with baking paper and fill with rice, dried beans or pie weights (this will prevent the pastry from rising during baking). Bake 10 – 15 minutes. Remove baking paper and weights. Place back into the oven for a further 5 minutes until golden brown. Leave to cool. Reduce oven to 160°C.
- Place sugar into mixing bowl and mill 5 sec/sped 9.
- Add lemon zest and grate 20 sec/speed 9. Scrape down sides of mixing bowl with spatula.
- Add eggs and cream and mix 10 sec/speed 4. Scrape down sides and bottom of mixing bowl with spatula, ensuring no sugar is left on the bottom of the bowl.
- Add lemon juice and mix 10 sec/speed 2. Transfer mixture into cooled pastry case and bake for 30 – 40 minutes (160°C), or until just set. Ideally, at this point, switch the oven off, leaving the tart in the oven until completely cooled. This gives a perfect setting consistency. Place in refrigerator until required. Dust with caster sugar and using a blow torch, caramelize the sugar to give a lovely golden crunchy topping.
- Slice and plate with a scoop of home-made vanilla ice-cream and a pomegranate molasses chocolate truffle (look forward to next week’s recipe).
- Peel the lemon zest with a good vegetable peeler. This is an efficient way to get the zest off the lemon, leaving the bitter pith behind.
- With the MC in position, pour the lemon juice onto the TM lid. The lemon juice will drip down into the bowl, leaving the pips behind on the lid. Remove the pips.
- The TM 31 and TM 5 spatula is a perfect lemon squeezer. Cut the lemon in half and holding the lemon over the TM mixing bowl lid, with the MC inserted, push the paddle side of the spatula into the lemon and turn gently. The juice will run out of the lemon.