Matt Kemp from the Underground Cookery School in London makes a very simple and super yummy Lemon Tart with a few tricks he has learnt in his years working in kitchens to make it a whole lot easier!
Lemon Tartlet
Serves 4
120g (12oz) plain flour
A pinch of salt
60g (8oz) unsalted butter
1 egg yolk
For the filling
2 Lemons
120g (12oz) Caster sugar
2 whole eggs
3 Yolks
120g (12oz) unsalted butter, Cubed
Preheat the oven to 160 c/325 F/Gas 4
For the sweet pastry add the flour, salt and cubes of butter to a bowl and work with your fingertips, until you have the consistency of breadcrumbs. Now add the sugar and work until evenly incorporated. Make a well in the middle, add the beaten egg yolks and work until a dough is created; you might need to a little water. You are looking for a thick play dough consistency. If you’ve added too much water simply add flower to counter balance. If you’ve added too much water then add flour. Place in the fridge for 30 mins.
Butter and flour four pastry cases, and grating the pastry, line the tin Now shove the tin in the oven for about 10 minutes or until the pastry is just turning golden. Set aside on a cooling rack.
Now make the filling. Zest the lemons, and set a side in a bowl.
Squeeze the juice of all lemons and again set a side in a separate bowl.
Put eggs and yolks in a pan, add the sugar and mix until combined. Add both the zest and lemon juice.
Heat under a low flame, and add the cubed butted until all has been incorporated into the mix. Continue to stir. Don’t stop otherwise you’ll end up with sweet scrambled eggs! Mix until the eggs set and the custard-like consistency coats the back of a spoon. Immediately pour into the pastry case and cook on 220oC for 8 minutes, or until browned on top.
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