By now you probably know that I totally love all things with lemon and this is another great example. This tart is so delicious and fantastically easy to make! You can go all the way, making the pastry as well, but if you need a quick dessert I’ll indicate where you can cheat your way through it and still get a great result in the end! This is a recipe by Gregg Wallace, masterchefs number one sweet tooth, for GoodFood magazine where he made a series called “Gregg’s perfect pud” and this really is just that! Here’s how to make it:
First, make the pastry. If you don’t have enough time, just skip this step and go for shop-bought short crust pastry instead. This recipe makes a double amount of pastry, so you can freeze half. Next time, just defrost it and continue with the next steps! Mix 500 g plain flour and 140 g icing sugar in a bowl. Rub 250 g cubed butter into the flour with your fingers until crumbly. Mix in 4 egg yolks (you can freeze the egg whites and use them for meringues later). If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze the other half at this stage). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins.
While the pastry is chilling, make the filling. Beat 5 eggs, 140 g caster sugar, 150 ml double cream and the juice of 2-3 lemons (about 100 ml) together. Sieve the mixture, then stir in 2 tbsp lemon zest (if you don’t like zest in your tart, you can just leave it out and add a bit more lemon juice instead).
Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23 cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 min.
Heat oven to 140 C. Line the tart with foil and fill with rice or dried beans. Bake for 10 min, then remove the tart tin from the oven, discard the foil, and bake for another 20 min until biscuity. When the pastry is ready, remove it from the oven and pour in the lemon mixture. Tip: make sure the distance to your oven is not too large: the filling is very liquid so it spills easily. I tend to just partially slide the tin out of the oven and pour the filling in and slide it back. The less I need to walk around with it, the less I can spill (otherwise half is on the floor for sure). Bake again for 30-35 min until just set. Leave to cool (do this in the oven if you are worried it is still a bit too wobbly), then remove the tart from the tin and serve at room temperature or chilled.
So if you are a beginner: just buy the pastry, no one will know! The filling couldn’t be easier, just beating everything together, so nothing can go wrong. Enjoy and use up left-over lemons and cream in lemon pudding.