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Name: Caramelised Lemon Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 Egg white for brushing; 250 g Old Vic shortcrust pastry;

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INGREDIENTS

1 Egg white for brushing
250 g Old Vic shortcrust pastry;

Servings

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 6 Free range eggs 340 g Caster sugar 6 Lemons 320 ml Double cream Icing sugar; for dredging Preheat oven to 190C/375F/gas 5. Roll out pastry on a lightly floured surface and use to line an 18cm deep fluted flan tin. Bake blind. Reduce oven temperature to 140C/275F/gas 1. Brush inside of pastry case with beaten egg white whilst it is still warm. Allow to cool completely. This will seal pastry and keep it crisp when filled. Prepare filling. Whisk together eggs and sugar in a bowl until blended. Grate zests from lemons and squeeze juice. Add both to egg mixture, straining lemon juice through a fine sieve. Lightly whisk cream and fold into lemon mixture. Chill for 30 minutes. Pour lemon mixture into pastry case, filling right to top of crust. Bake in centre of preheated oven for 60-75 minutes, until custard is just about set. It will still be slightly wobbly and will continue to set as it cools. Allow to cool completely on a wire rack. Transfer lemon tart to a flat serving platter and dredge thickly with icing sugar. Using a blow torch apply direct heat to sugar until it melts and caramelises to a dark golden crust. When cold, this will be a crispy caramel. The same effect may be achieved by caramelising under a preheated grill, but protect pastry from burning with foil as the heat is not so concentrated and direct.

NOTES

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Caramelised Lemon Tart

1 Egg white for brushing
250 g Old Vic shortcrust pastry;

MMMMM--------------------------FILLING-------------------------------      6    Free range eggs    340 g  Caster sugar      6    Lemons    320 ml Double cream           Icing sugar; for dredging   Preheat oven to 190C/375F/gas 5.    Roll out pastry on a lightly floured surface and use to line an 18cm  deep fluted flan tin. Bake blind. Reduce oven temperature to  140C/275F/gas 1.    Brush inside of pastry case with beaten egg white whilst it is still  warm. Allow to cool completely. This will seal pastry and keep it  crisp when filled.    Prepare filling. Whisk together eggs and sugar in a bowl until  blended. Grate zests from lemons and squeeze juice. Add both to egg  mixture, straining lemon juice through a fine sieve. Lightly whisk  cream and fold into lemon mixture. Chill for 30 minutes.    Pour lemon mixture into pastry case, filling right to top of crust.  Bake in centre of preheated oven for 60-75 minutes, until custard is  just about set. It will still be slightly wobbly and will continue to  set as it cools.    Allow to cool completely on a wire rack.    Transfer lemon tart to a flat serving platter and dredge thickly with  icing sugar. Using a blow torch apply direct heat to sugar until it  melts and caramelises to a dark golden crust.    When cold, this will be a crispy caramel. The same effect may be  achieved by caramelising under a preheated grill, but protect pastry  from burning with foil as the heat is not so concentrated and direct.

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Nutrition

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Serving Size: 1 Serving (250g)
Recipe Makes: 1 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.