- 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
Tart Au Citron
Danny Coletta
24th June 2012
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
Ingredients
Method
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
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