
Amalfi Lemon Tart
Fragrant lemons from the Amalfi coast make for a zesty tart – an unforgettable dessert
08 October, 2012
ingredients
Butter
300 g
sugar
300 g
Eggs
6 each
Egg yolk
9 each
Lemon juice
130 ml
Lemon zest
6 each
Flour
250 g, plain
sugar
75 g, Icing variety
Butter
180 g
Egg yolk
2 each
Preparation
Step 01
- Mix lemon zest, juice, sugar and butter in a saucepan.
- Put on the stove until butter is melted.
- Slightly, make sure it doesn’t boil as the eggs will curdle.
- Whisk the eggs and add to the saucepan.
- Stir over a medium heat until it thickens. Whisking and stirring, pour into a prepared tart shell.
- Pre heat the grill and place the tart with custard under the grill until black dots appear.
- Remove and cool down.
(Placing the tart under the grill will set the custard)
Step 02
For Pastry
- Place the flour, icing sugar and butter in a food processor and mix until it resembles fine breadcrumbs.
- Add the yolks and pulse for 10 seconds.
- Pour into a bowl and bind it together by hand.
- Leave it to rest in the fridge for one hour.
- Roll out the pastry and press into a tort shell.
- Leave to rest again for another half hour. Blind bake at 150 o C until golden in colour.
- Remove baking beans and return to the oven for an extra 5 min. Seal with an egg wash.
Wine paring: Marsala Superirore
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