On TV Tonight
- 20:00 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 1
- 20:30 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 2
- 21:00 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 3
- Prep time:
- 30 min
- Cook time:
- 50 min
This zesty lemon tart from Rachel Allen contrasts rich buttery pastry with a zingy filling
Method1. For the pastry: Put the flour, butter and a pinch of salt in a food processor and process briefly.
2. Add half the beaten egg and continue to process. (You might add a little more egg, but not too much as the mixture should be just moist enough to come together.) If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together.
3. With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap it in cling film or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes, before using.
4. Preheat the oven to 180C/gas 4.
5. Line a 23cm tart tin with the shortcrust pastry and cover the base with baking parchment. Fill the tin with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment for the last five minutes of baking for a golden crust.
5. For the filling: Place the eggs, lemon zest and sugar in a bowl and whisk for a couple of minutes until the egg is all broken up.
6. Add the cream, orange and lemon juice. Mix well, skimming off any froth from the top of the mixture. Carefully pour the filling into the cooked pastry case.
7. Reduce the oven temperature to 160C/gas 3 and bake the tart for 30-35 minutes or until the filling has just set in the centre – it should only wobble very slightly when you take it out of the oven.
8. Remove from the oven and allow to cool for about 15 minutes before removing the tart from the tin and transferring to a plate or cake stand. When it is cool, dredge a little icing sugar over the top and cut into slices to serve.
Cook's tip: Rachel suggests rolling out the pastry between two sheets of clingfilm to help keep it together, then removing the top layer of film and flipping it into the tin. She also keeps the top layer of clingfilm in whilst the pastry shell is baking blind.
Adapted from Rachel Allen, Bake (Collins)
For the sweet shortcrust pastry
For the filling