Ambrosia Lemon Tart

Premier Foods

Premier Foods

Standard Supplier 4th March 2015

Ambrosia Lemon Tart

Number of portions: 10 (2 x 8” tarts)
Prep time: 20 minutes
Cooking time: 60 minutes
Cost per portion: XX

The classic Tarte au Citron was made famous in the 1980’s by the Roux brothers but today features as Lemon Tart on a number of British menus. For this recipe we use shortcrust pastry, which can be used in both sweet and savoury dishes. This is a more forgiving pastry than sweet, in terms of its handleability.

Ingredients

  • • 500g McDougalls Pastry Mix (made as per instructions on pack)
  • • 4 Lemons (juice and zest)
  • • 10 Medium eggs
  • • 200g Caster sugar
  • • 350g Ambrosia custard
  • To serve
  • • 5g Icing sugar for dusting
  • • 200g Crème fraiche
  • • Zest of 1 lime

Method

1. Roll out the McDougalls Shortcrust Pastry Mix into 2 rounds, approximately 3mm thick.

2. Line 2 pre-greased tart cases with the pastry and then prick with the base with a fork.

3. Pre-heat the oven to approximately 170°c.

4. Cover the pastry with cling film and rest in the fridge for at least 15 minutes.

5. Remove from the fridge and blind bake (see hints & tips below) and then allow to cool.

6. In a mixing bowl, combine the caster sugar, lemon juice, lemon zest, eggs and custard.

7. Carefully pour the custard mix into the tart cases and place in the oven.

8. Bake at 140°c for approximately 30 - 40 minutes or until the custard has just set.

9. Remove from the oven and allow to cool.

10. Mix the crème fraiche and lime zest.

11. Dust with icing sugar and serve the tart at room temperature with a little of the lime crème fraiche.

Hints & Tips

• There are a number of ways to bake blind; a simple technique is to press foil into the pastry, taking the foil over the edges; the foil then prevents the pastry from moving and shrinking, as it bakes and firms up in the oven. Once firm and par-baked, remove from the oven, remove the foil and allow to cool

• Try caramelising the top of the lemon tart by dusting with icing sugar and then heating with a ‘gas gun’

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.