-PASTRY-
50 g Caster sugar
100 g Butter
150 g Flour
1/2 Egg
FILLING
4 Lemons; zest and juice
8 Eggs
330 g Caster sugar
270 ml Double cream
-RASPBERRY COULIS-
300 g Frozen raspberries
60 g Caster sugar
To prepare the pastry, place the flour on the work top, mix in the
sugar and add the small dice of butter. Work in the butter to a
crumble stage then add the beaten egg and work it until the pastry is
just holding together, wrap it in a plastic bag and let it rest in
the fridge for 1 hour.
Roll out the pastry to a thickness of 3-4mm, line the cake tin, cut
off any excess and leave to rest for another hour, then lay some
greaseproof paper on to the pastry and fill with some old dried beans
and blind bake the pastry on 180C/gas 4 for 35-40 minutes or until
bakes to a light brown colour.
Remove the beans and paper, mix all the ingredients for the filling
and pour it into the pastry base, put back into the oven and bake at
120C/gas 2 until the lemon mix has firmed up without taking colour.
Cool well before cutting into portions.
For the raspberry coulis bring the raspberries and sugar to the boil
then pass through a fine sieve and cool. Water can be added if the
coulis is too thick. To caramelise the lemon tart sprinkle some brown
sugar evenly on each piece and burn the sugar carefully with a blow
torch. Please note that the caramelising process can only be done
shortly before serving, otherwise the sugar will go soft again.
To serve, place the piece of tart on a plate with 1-2 tablespoons of
raspberry coulis next to it. Put a drop of double cream in the centre
of the coulis and swirl with a cocktail stick to achieve an abstract
motif and dust some icing sugar on to the plate rim.
Yields
10 servings
