This is a very simple recipe to make and made with very few ingredients
This recipe uses shop bought pastry for those who are not comfortable making your own. alternatively you can make your own.
These simple ingredients will make a beautiful Tart
Ingredients
Method
- 5 unwaxed lemons
- 6 eggs250g
- golden caster sugar
- 200ml double
- cream250g
- fresh Blueberries
- icing sugar , for dusting and decorating
- 375g block dessert pastry
STEP 1 Finely grate the zest of 3 of the lemons into a bowl. Halve all the lemons, then use a fork to squeeze out all the juice and pulp into the bowl with the zest – don’t worry about the seeds. Crack the eggs into a separate bowl, then whisk in the caster sugar until completely combined. Whisk in the cream and lemon juice mix, then set aside for later, in a separate bowl break down the blueberries slightly but leaving some whole
STEP 2 Place a 23cm tart ring or loose-bottom flan tin on a baking sheet lined with greaseproof paper. On a surface dusted with icing sugar, roll out the pastry to the thickness of a £1 coin. Lift onto a rolling pin, then drape over the tart ring or flan tin, leaving the excess hanging over the edge. Carefully press the pastry into the sides with a small ball of pastry. Put in fridge or freezer for 20 mins to allow pastry to chill
.STEP 3 While the pastry is chilling, heat oven to 200C/fan 180C/gas 6. Prick the base of the pastry case, line with greaseproof paper and baking beans, then bake for 15 mins. Remove the paper and beans, then bake the case for 5-8 mins more until it is biscuity brown and crisp. Lower oven to 150C/fan 130C/gas 2.
STEP 4 Push the lemon custard through a sieve into a bowl, pressing down on the pulp to extract as much juice as possible. Skim the bubbles from the surface of the custard, then pour the custard into a jug. Pull the tart out of the oven slightly, then pour in the custard so it comes to the top, now you can stir in the blueberries evenly around the tart. Push the tart back in, then bake for 35-40 mins until the top forms a light crust and the custard is just set. Leave to cool, then chill.
STEP 5 Use a serrated knife to trim away the pastry and make a neat edge. Dust the tart lightly with icing sugar, then use a blowtorch to caramelise the top. Leave the top to set.
This dessert is beautiful on a summers day
Nicola Aftanas
