Another one of my favorites (I have lots of them) this one is dear to me as my grandmother used to make them often back when I was a boy, I was always excited when she would present me with a plate of small pastries she had made, there was lemon tart, jam tart, coconut cakes and all sorts but I would always pick out my favorite the lemon one and eat it in front of the fireplace all cosy. She is so proud of me and what I do so I would like to dedicate this recipe and post to her, my grandmother Alma Bonser, Love you Gran.
Cook time is approximately 1 hour 30 minutes, prep time 10 minutes, serves 8. Ingredients:
- 500g plain flour plus extra for dusting
- 150g icing /confectioners sugar
- 6 egg yolks
- 4 eggs
- 25ml cold water
- 125g unsalted butter
- The juice and zest of 3 lemons
- 200g caster sugar
- 120ml double cream
First make your sweet pastry case, begin by creaming together the butter and icing sugar in a mixer on the highest speed with the beater attachment. Once creamed add in 4 of the egg yolks (the remaining ones are for the filling) and continue beating then reduce the mixers speed to the lowest setting and gently mix in all of the flour, to help the dough form add in the cold water and gently mix to bring the pastry together. With a pastry formed you can knead it on a floured surface to finish it then allow to chill in the fridge for 30 minutes, cold pastry is good pastry.
Once chilled remove the pastry from the fridge and roll out on a floured surface with a rolling pic, roll it out big enough to fit into a 32 inch diameter tart case. Grease the case with butter then add your pastry pressing it into the edges with your fingertips all the way round. Trim off excess pastry from the edges but leave a little bit as we will be trimming after baking as well for presentations sake. If you have trouble maneuvering the pastry just dust it with flour as well as your rolling pin then wrap it around the pin to move it safely, unrolling it into the tin. Prick the bottom of the pastry with a fork then line the case with baking paper, pour in some baking beans or some raw rice if you don’t have baking beans. If you don’t have either of those you can use any other pulse or grain you might have lying around. Blind bake the pastry case in a preheated oven at 180 degrees Celsius for 15 minutes, after that remove the baking beans and parchment then bake again for 5 minutes to finish cooking the bottom of the case. Once cooked reduce the oven to 130 and set aside the tart case whilst you make the filling.
For the filling whisk together the eggs, yolks and caster sugar vigorously then add the lemon juice and zest followed by the double cream whilst still thoroughly whisking. Pour this mixture into your pastry case and bake for 45 minutes at 130. Keep checking the tart and look for a slight wobble remaining in the center, at this stage it is done. Remove from the oven and allow to cool until you can handle it. Remove from the baking tin and cut off the excess pastry around the top of the tin then slice into 8 nice big slices or smaller if you prefer. There are 2 ways you could serve this, either sift on some icing/confectioner sugar or if you have a blowtorch use that with some icing sugar to create a brulee effect on top, this will create a nice little bite from the caramelized sugar. I tried both ways. Wonderful with some ice cream and red fruit.