Two things make this recipe a phenomenal success:
1. Use of ‘00’ flour for the pastry (not only does it produce a superbly-textured pastry, but the flavour of the baked tart shell is distinct and delicious – not unlike a particularly good digestive biscuit); and
2. The filled tart should be baked in an oven set at only around 130 degrees C, so that the filling ‘sets’ rather than ‘cooks’; this gives it a wonderfully velvety quality.
Over the years, I’ve tried many different methods for making Lemon Tart. This one is as good as it gets!
For an 8” diameter tart.
Ingredients: Short-crust pastry made with 5 oz ‘00’ Flour, 4 oz Butter and water; 4 Eggs; 2 oz Sugar (or equivalent volume Splenda); zest from 2 Lemons, and the juice from 1; half a cup of cream. Icing Sugar, to dust the surface of the finished tart.
1. Roll out pastry and use it to line a greased (or Trennwaxed) 8” false-bottomed tart tin. Leave to rest in the fridge for half an hour, then bake blind for twenty minutes in a 200 degree C oven. (The shell needs to be fully baked at this stage).
2. Reduce the oven temperature to 130 degrees C.
3. Whisk the Eggs in a bowl with the Sugar (or Splenda); whisk in the Cream, along with the Lemon zest and juice (and if you have any Boyajian Lemon Oil, then add a couple of drops of this also – it raises the lemon ‘hit’ significantly).
4. Pour the filling into the tart shell, and bake for approximately 45 minutes; remove from the oven as soon as the filling is clearly no longer liquid when you gently shake the tart tin to test for done-ness.
Allow to cool, and sprinkle with Icing Sugar. Serve.