Ingredients
-
5 piece
Eggs
(free-range)
Alternative: Flax eggs
- 190 g Caster sugar
- 250 ml Double cream
- 4 piece Lemon (juice and zest)
- 225 g Ready-made sweet shortcrust pastry (ready-made sweet)
- 110 g Goats' cheese (mild) (mild)
-
50 ml
Double cream
Alternative: Heavy cream
- 2 tbsp Icing sugar
Instructions
-
Preheat the oven to 200°C (400°F/Gas 6).
-
Prepare the lemon filling: In a bowl, whisk the 5 eggs gently. Add the caster sugar and mix well. Stir in the 250ml double cream and lemon juice. Pass the mixture through a sieve, then stir in the lemon zest. Set aside.
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Prepare the pastry case: Grease a 20cm (8in) flan ring with butter or margarine. Roll out the shortcrust pastry on a lightly floured surface to fit the ring, allowing it to slightly overhang the edges. Line the pastry with greaseproof paper and fill with rice or baking beans.
-
Blind bake the crust: Transfer the pastry to the preheated oven and bake for 15 minutes. Remove from the oven, remove the beans and paper, and return to the oven for 5 minutes, or until lightly browned.
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Bake the tart: Reduce the oven temperature to 150°C (300°F/Gas 2). Carefully pour the lemon mixture into the tart case. Bake for about 60 minutes, or until the filling is just set and the pastry is golden-brown.
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Cool and chill: Remove the tart from the oven and trim off the overhanging edges of the pastry. Allow it to cool completely, then place in the fridge to chill for about 2 hours.
-
Caramelise the topping: Preheat the grill to medium. Dust the top of the chilled tart generously with icing sugar, then place briefly under the grill until caramelised.
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Prepare the goats' cheese cream: Place the goats' cheese, 50ml double cream, and 2 tbsp icing sugar into a bowl and mix well.
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To serve, cut the tart into wedges and serve with a spoonful of the goats' cheese cream.
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