Tart Au Citron

Danny Coletta

Danny Coletta

24th June 2012
Danny Coletta

Tart Au Citron

my signature dessert: a sweet crunchy pastry base filled with an unctuous filling of Amalfi lemon and cream served with a roasted almond tuille biscuit, creme chantilly , fresh berries, summer fruit compote and raspberry couils


  • 100g SR Flour
  • 25g Golden Caster Sugar
  • Pinch Salt
  • 25g Lard
  • 25g Butter
  • 1-2 tbsp Water
  • 8 eggs
  • 300 Caster sugar
  • 250 double cream
  • 6 Amalfi lemons juiced and zested
  • 150 Pastry


sieve the flour and salt together in a large mixing bowl
add the lemon zest and rub in the fat to the flour to create a breadcrumb like texture
make a well in the centre add sufficient water to make a fairly firm dough
wrap in Cling film and refrigerate for 20-30 mins.
After the pastry has chilled, line a 16cm/8” pie tin, with the pastry
Bake blind for approximately 15 mins
In a mixing bowl whisk together the eggs, sugar, cream, lemon juice and zest when all fully mixed, pour the filling into the baked pastry case,
Bake for 50 minutes at 165°C or Gas mark 3
Remove from oven and allow to cool, dust with icing sugar and glaze under a hot grill for a few seconds or for you more adventurous cooks, use a gas powered blow torch

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.