Tart Au Citron

Danny Coletta

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

  • 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

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