SERVES 6–8 SUPER EASY
This tart is one of Paul’s favorite desserts when properly executed. The tartness, which could just as easily be lime, or even passionfruit, keeps the creamy filling tangy rather than cloying. All it needs is a dollop of whipped cream.
250 g. sweet shortcrust pastry
1 egg yolk, mixed lightly
350 g. caster sugar
Grated zest of 4 lemons
250 ml. whipping cream
Juice of 10 – 12 lemons
Preheat the oven to 180’C. Grease a 23 – 25 cm. flan ring.
Roll out the pastry to 3 mm. Thickness, and use it to line the prepared ring. Place in the fridge to chill for 30 minutes.
Whisk the eggs , sugar and zest until light in colour and the mixture trails off the whisk in ribbons. Slowly whisk in the cream. Add ¾ of the lemon juice, taste, and as the remaining just if needed. Set aside.
Cover the pastry with greaseproof paper and fill with baking beans. Bake blind in the preheated oven for about 15 – 20 minutes. Remove the greaseproof, and brush the base with the egg yolk to seal the pastry, and prevent the custard filling from leaking.
Reduce the oven temperature to 160’C. Fill the pastry case with the lemon filling to just below the rim of the pastry. Bake in a preheated oven for 25 – 30 minutes, until only the centre jiggles slightly. The filling will continue to cook out even when removed from the oven. Leave to cool.
To serve, cut wedges of the tart, and serve as desired, with whipped cream, fruit, etc.