Lemon Tart | French -Style | Tarte au Citron | with Lemon Custard Creme

#lemontart #tart #lemoncustardcreme #french

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INGREDIENTS

Lemon Custard Creme
150ml double cream
85ml fresh lemon juice
150 gms caster sugar
10 gms of corn flour( optional)
2 whole eggs
2 egg yolk
1tsp vanilla extract
1 tbsp lemon zest
35 gms soften butter

Method
In a mixing bowl, add eggs, egg yolk, caster sugar, whisk all three together. Add the corn flour, vanilla extract, lemon juice, double cream and lemon zest.

Combine well for uniform mixing of the ingredients. Don’t over beat the mix. Pour the liquid mix through a sieve for any bits & lumps. Place the custard bowl on a saucepan with boiling water.

It will take around 15mins to get to lemon custard consistency. Add soften butter to lemon custard at room temperature & Beat together . In few minutes the creamy silky custard is done. Cool and use it to fill the pastry shells.


Sweet Shortcrust Pastry
250 grams of plain flour
100 grams of icing sugar
150 of plain unsalted butter
1 pinch of salt
1 whole egg

Method

1. This recipe is made in a food processor using a dough blade. Add in the plain flour & icing sugar / confectionery sugar . Give it a whizz, a pulse to mix everything.
2. Now incorporate little cubes of the plain cold butter . Now like previous one, do a few pulse for to get a sandy type crumbs.The mix looks yellow colour due to the added butter . Now pulse for few more seconds , 10-20 secs. Sanding process is done.
3. Now pour in the mix of egg, water and a pinch of salt. Run food processor continues until ,combine together until you get one mix dough. Now stop the mixing.
4. The dough is very fragile & soft as butter is melted. This needs to transferred & wrapped up in cling film, needs to cooled down in the fridge for minimum 2hours , before using it.

Blind Bake
Using two 5inch removable bottomed tart tins. Preheat the oven at 200 degree C.
Take the dough from the fridge. It will be hard in the beginning & will soften the more you work with it.

Place the dough on a flour dusted surface. Roll out the dough, Small gentle motions, while you roll out the pastry dough, rotating it as you roll as well. It has to be 4cm more than the diameter of the tart tin.

Dust the tins with flour. Roll the dough to the rolling pin and place it on the tart tin. Lift the excess dough, that’s hanging outside the tin. And press it firmly both sides and to the bottom of the tin.
Repeat the same with the other tin.

Using the rolling pin, remove the excess dough. Prick the dough with a fork in both the tins. Using a parchment paper cover the dough , fill in dried beans and blind bake for 25-30 mins, until the outer layer of the pastry shell is golden. Then after baking, remove from the oven & cool it.

Fill the shells with lemon custard creme. Chill them for 20mins before serving.

Enjoy making!!!

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