Caramelised lemon tart with crème chantilly

With its crunchy brulee topping and silky lemon interior, this dessert from Michael Caines is perfect for feeding a crowd
By Michael Caines
Caramelised lemon tart with crème chantilly
  • Rating:
  • Serves: 12
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes plus 3 hrs chilling
  • Effort: easy

Ingredients

For the sweet pastry

  • 250 g unsalted butter
  • 175 g icing sugar, sifted
  • 500 g flour, sifted, plus extra for dusting
  • pinch of salt
  • 1 orange, zest only
  • 3 eggs, lightly beaten

For the lemon cream

  • 400 ml lemon juice
  • 12 egg yolks
  • 6 eggs
  • 300 g caster sugar
  • 250 g butter, cubed

For the crème chantilly

  • 150 g whipping cream
  • 20 g icing sugar, sifted

To serve

  • icing sugar
  • fresh raspberries

Method

1. For the sweet pastry: place the butter and icing sugar in a food processor and pulse until the mixture becomes a paste. Add the flour, orange zest, salt and process again until it resembles a sandy crumble. Pour in the eggs and pulse once more until the mixture comes together to make a dough. Tip the mixture out onto a lightly floured surface, bring together with your hands, wrap in cling film and refrigerate for at least 2 hour before using.

2. After the pastry has chilled, preheat the oven to 160C/gas 3. Butter a 26cm loose-bottomed tart tin and place onto a baking sheet. Roll out the pastry until the thickness of a £1 coin and line the tart, ensuring that the corners are well pressed into the bottom of the ring. Leave the excess pastry hanging over the edge, then line with greaseproof paper and fill with baking beans.

3. Bake the pastry case for 10 minutes, then cut away the top of the excess pastry using a sharp serrated knife. Continue to bake the case for a further 10 minutes. When lightly golden around the sides, remove the beans and paper and place back into the oven for 1 minute to ensure the base is dry. Leave to cool.

4. For the lemon cream: place the lemon juice in a medium saucepan and bring to the boil. In a large bowl, cream together the egg yolks, eggs and sugar. Whisk in a small amount of the hot lemon juice until smooth and then pour over the remaining lemon juice in a thin, steady stream, whisking continuously. Strain back into the saucepan and bring the liquid back to a simmer, whisking all the time until the mixture begins to thicken. Remove the lemon curd from the heat and pour straight into a blender. Whilst the mixture is still hot, add the butter a little bit at a time and blend until smooth. Pour into the tart case and chill for 1 hour, or until set.

5. For the crème chantilly: sift the icing sugar into the cream and whip until it thickens. Leave in the fridge until required.

6. Carefully remove the tart from the tin. Dust lightly with icing sugar, then using a blowtorch, caramelise the icing sugar lightly and leave to cool and harden. Cut into slices and serve with a dollop of the crème chantilly and a few raspberries.

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