Amalfi lemon tart with blood orange
- Sweet pastry – 200g
- Eggs – 6
- Sugar – 150g
- Lemon zest – 20g
- Lemon juice – 100g
- Double cream – 100g
- Stock syrup – 1L
- Buddha’s hand – 1
- Lime leaves – 50g
- Blood oranges – 2
- Navel oranges – 2
- Crème fraîche – 100g
Amalfi lemon tart with blood orange
Ingredients
Method
Amalfi lemon tart with blood orange
Mix the eggs, sugar, lemon zest, lemon juice, and double cream. Leave overnight, then pass through a chinois in the morning.
Roll out the sweet pastry and blind bake at 160°C until golden brown and fully cooked (approximately 30 minutes).
Trim the tart case, then fill with the custard. Bake at 120°C until just set (approximately 20 minutes). Leave to cool.
Thinly slice the Buddha’s hand on a meat slicer. Drop into stock syrup with half the lime leaves and leave to cool overnight.
Zest both oranges and mix with the crème fraîche. Hang in muslin overnight. Segment the oranges and squeeze out the juice.
To assemble, place small piles of the zested crème fraîche on the plate. Drizzle with orange juice and scatter the orange segments. Lay over the Buddha’s hand slices and thinly chiffonade the remaining lime leaves on top.
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