Glazed lemon tart
I have been cooking this dish for so many years and I haven't altered it once as it is perfect as it is. Don't be put off by the amount of lemon juice - it will be balanced by the sugar and cream.
500g (16oz) plain flour
200g (8oz) butter
140g (5oz) caster sugar
With the fingertips, in a large bowl, rub in the butter and the flour until the mixture is fine and resembles breadcrumbs. Mix in the sugar. Break in the egg and using a blunt knife quickly work the egg into the mixture. As it comes together use your hands to form it into a ball. Wrap it in cling film and cool and rest in the fridge for at least two hours but one hour will do.
line individual tart cases with the pastry and blind bake them. If you want to save time line a large tart case and cut the final tart into slices.
For more explaination on blind baking check out the cooking course.
16 whole eggs
400ml (2 cups)whipping cream
Squeeze the juice from the lemons and place with the remaining ingredients into a glass bowl. Place over a pan of boiling water and whisk until the mixture thickens. The mixture should be the consistency of a thick custard.
Pour the lemon mixture into the trimmed cases and bake very lightly for about 10 to 15 minutes in a medium oven. The filling should just set. Do not let it brown or rise up because what will rise will most definately come back down but a bit further than where it started from.
To serve cut a slice and sprinkle a lttle caster sugar over the surface of the tart. Blast with a blow torch or brulee torch to caramelise the sugar. Serve with cream.