COOKING WITH COR: TANGY LEMON TART

If you are like us and love yourself a tangy dessert, this tart is for you! It’s not too sweet but is super indulgent; the perfect treat for sharing! Our lemon tart looks super impressive but is actually SO SIMPLE.

 

Gluten or no gluten?

We mostly make our desserts gluten free but be warned; if you’ve not dabbled in the world of gluten free baking before, the shortness of the flour is extremely disappointing to handle. It doesn’t hold together on the rolling pin like normal pastry and will snap but that’s totally fine; don’t panic, just squish the pastry into the tart tin and the end result will be so buttery and delicate.

This gluten free pastry recipe tastes really shortbready and visually, the end result looks exactly the same as the glutinous recipe!

 

The trick with all pastry is to keep your hands cool and handle it as little as possible. We like to use a food processor to speed things up and also prevent over working the mix. If you don’t have one go old school and rub that butter in by hand. Start with very cold butter and handle it as little as possible.

 

Chilling the pastry is also key. However always be sure to let it come back to room temperature or near enough before trying to work with it. Ever had pastry break or crack on the edges? Generally it’s still too cold, let it warm up a little and try again!

INGREDIENTS

For the Pastry (Glutinous recipe):

• 125g plain flour, sifted

• 100g cold unsalted butter, cut into small cubes

• 100g icing sugar, sifted, plus extra to dust

• Pinch of salt

• 3 medium egg yolks (save the extras for meringue or frittata)

• 1 tsp whole milk

• 1 tsp melted unsalted butter for greasing the tin

 

For the Pastry (GLUTEN FREE recipe):

• 200 grams Gluten Free Plain Flour

• 50 grams Gluten Free Self Raising Flour

• 50 grams Caster Sugar

• ½ tsp Xanthan Gum

• ¼ tsp Salt

• 140 grams cold unsalted butter, cut into small cubes

• 1 Egg

• 1 Tbsp Ice Cold Water

• 1 tsp melted unsalted butter for greasing the tin

 

 

For the filling

• 5 medium free-range eggs

• 180g caster sugar

• 150ml double cream

• Finely grated zest and strained juice of 2 lemons

• 200g of fresh blueberries or raspberries (optional)

 

You’ll also need

• 22cm tart tin, about 2cm deep

 

Pastry Method (Glutinous Pastry)

1. To make the pastry; put the butter, flour, icing sugar and a pinch of salt into your food processor. Mix until the contents resembles breadcrumbs and then add two egg yokes and pulse until the mixture just comes together.

2. Turn onto a lightly floured surface, roll into a ball and chill until ready to use. If you don’t have a food processor, heap the flour in a mound on your work surface, making a well in the centre. Put the salt, icing sugar and cubed butter in the well and rub the butter into the sugar and salt.

3. Next add the two egg yolks, delicately working them into the mix with your fingertips. Bit by bit, bring the flour into the centre, gently working the mixture until you have an even dough.

4. With the palm of your hand, push the dough away from you, kneading 3 or 4 times until the texture is completely smooth. Shape into a ball, cover and chill in the fridge for 15 minutes.

Pastry Method (Gluten Free)

1. In a food processor place the flours, sugar, xanthan gum and salt. Pulse once to mix.

2. Add the cold cubed butter and pulse again until the mixture resembles breadcrumbs.

3. Add the egg yolk and fork into the mixture, before adding the ice cold water and doing the same. DO NOT BLEND WITH THE FOOD PROCESSOR- it will turn into a paste!

4. Now place a large sheet of baking paper over your bench top and tip the mixture out. Using clean hands start working the dough together, simply pull the crumbs together and knead gently until it is a solid smooth ball of dough. Now wrap tightly in cling wrap and place in the fridge for 15 minutes.

 

Assembly and Filling (the same for glutinous and gluten free)

 

1.    Using the TSP extra melted butter, use a pastry brush to grease the inside of your 22cm tin well, making sure you get into every crevice.

2.    Remove your dough from the fridge and allow it to come to room temperature for a moment. Sprinkle a little flour over your sheet of baking paper and place your ball of dough in the middle.

3.    Roll the dough into a circle that is larger than the size of your tin. The dough should be 3-4mm thick.

4.    Use your rolling pin to help line your tart tin with the pastry, gently tapping it into place with a knob of the pastry. Trim off the excess pastry, then, using your index finger and thumb, gently press the pastry edges up the side of the tin to form a lip that extends about 2mm. Chill for 20 minutes until firm

5.    Heat the oven to 170°C fan/gas 5. Line the base of the chilled pastry case with baking paper, fill with baking beans (dried chickpeas worwell here) and bake blind for 15 minutes. Remove the beans and paper. Mix the remaining egg yolk with the milk, and then brush the base and sides of the pastry with the egg glaze. Bake for a further 5 minutes or until the pastry is light golden. Take out and lower the temperature to 110°C fan/gas ¾.

6. For the filling, lightly whisk the eggs and sugar in a bowl until combined, without letting the mixture turn pale or become too aerated. Add the cream, lemon zest and juice, stir briefly to combine, then cover and chill until ready to use.

7. Lightly whisk the chilled lemon filling, and then pour it into your tart case up to the level of the lip. Here, if you are using berries, place them evenly in the lemon mixture. Immediately bake the tart for 50-60 minutes until set. The tart should be fully set before you remove from the oven. Give the tin a wobble when you think it’s done- if the middle of the lemon curd wobbles; continue cooking for a few more minutes. Try to catch it at the point where it is cooked all the way through but not overcooked which can cause the tart to crack. The secret here is to keep checking as every oven is different!

8. Once cooked, remove from the oven and leave for about 5 minutes. Then carefully remove the tart from the tin and cool on a wire rack for at least 4 hours before serving. For serving, dust the tart generously with icing sugar.

 

ENJOY,

Jaz X