Tarte au Citron by David Hetherington, head chef at Loch Lomond Arms Hotel & Luss Seafood Bar
“Thin crisp pastry, shiny, zingy deep and silky lemon filling, what is better than a lemon tart?
“This is my most preferred pudding and a wonderful way to finish a meal. Any chef worthy of his name will have a lemon tart on his menu.”
A quote said by one of my food heroes, Marco Pierre White and who can argue with that?
Here at the Loch Lomond Arms Hotel we always have a Tarte au Citron on our menu, and we serve it with our Katy Rodger natural yogurt ice-cream.
For more information visit www.lochlomondarmshotel.com
INGREDIENTS
Pastry:
480g plain flour
180g icing sugar
250g unsalted butter
1 ½ eggs, beaten
1 egg yolk
Lemon filling:
8 eggs
400g caster sugar
Juice of 5 lemons
250ml double cream
Method
For the pastry:
1 Mix together the flour and icing sugar and rub in the butter to make a biscuity texture. Make a well in the centre, add the beaten eggs.
2 Knead the pastry, until combined in a smooth dough.
3 Wrap in the dough in cling film and rest in the fridge for around
1 hour.
4 Pre-heat the oven to 180°C.
5 Prepare a 20cm tart tin with a removable base, or some individual tart tins.
6 Roll out the pastry and line the tin allowing an overhang of no less than 1cm.
7 Line the pastry case with greaseproof paper and fill with baking beans to ensure the sides are weighed down.
8 Bake for 8 minutes, then remove the paper and the beans, brush lightly with egg yolk and bake for a further 10 minutes.
9 Remove then brush once more and the residual heat will cook that last layer.
For the filling:
1 Whisk the eggs with the caster sugar in a large bowl until smooth.
2 Stir in the lemon juice then add the cream. Whisk all of the ingredients until combined.
3 Allow the mix to stand for five minutes to allow the froth on top to settle, then skim any excess away.
4 Reduce the oven temperature to 120°C.
5 Pour the filling into the pastry case.
6 Bake for 35 minutes. Take it out of the oven and leave to cool and set for about an hour.
Serve with a quenelle of ice cream.
In association with Taste Communications.
www.tastecommunications.co.uk
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