Amalfi lemon tart
By: Theo Randall
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Ingredients
For the pastry filling
- 6 Amalfi Lemons, zest of 6, juice of 4
- 200g Sugar
- 200g Butter
- 4 Eggs
- 9 egg yolks
- Crème fraîche, to serve
For the pastry
- 250g plain flour
- 75g icing sugar
- 180g Butter
- 2 egg yolks
Method
1. For the pastry filling: place the lemon zest, lemon juice, sugar and butter into a Bain Marie and heat over a medium heat, whisking until the butter has melted and the mixture is well combined. (Do not allow the mixture to boil, or the eggs will curdle when you add them to the pan.)2. Whisk the eggs and egg yolks together until well combined, then slowly pour into the pan, whisking continually. Stir over a medium heat for 15-20 minutes, or until the mixture thickens enough to coat the back of a wooden spoon. Set aside to cool.
3. For the pastry: place the flour, icing sugar and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the yolks and pulse until the mixture just comes together to form a dough.
4. Turn the dough out into a bowl and lightly knead to form a smooth dough. Cover with cling film and chill in the fridge for one hour.
5. Preheat the oven to 150C/gas mark 2.
6. Roll out the pastry on a floured work surface until 2-3mm thick, then use to line a 24cm/9in tart tin. Trim off the excess pastry, then put in fridge to cool for 30 minutes.
7. Fill the pastry tart with baking beans and blind bake in the oven for 15 minutes, removing the beans during the last five minutes of baking, until the pastry is golden-brown. A good tip is to brush the base with egg yolk to stop the pastry becoming soggy.
8. Preheat the grill to high.
9. Sieve the pastry filling into tart, and place under the grill for 6-8 minutes, or until bubbling and golden-brown. Remove from the grill and set aside to cool, then serve in slices with a dollop of crème fraiche. You can also dust with ice flour for better presentation.
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Latest Comment
View all comments (7)Thanks for bringing this to our attention. The recipe has now been amended so it maches with what Theo cooked on Market Kitchen. Happy Cooking! Mike
are you sure this only serves two?
A bain marie is not the same as non-reactive. A non-reactive pan is one that does not react with the acid in the lemon. Glass, for example, is non-reactive. Aluminium is reactive and may spoil the colour of the lemon juice.
Theo also passed the filling through a sieve into the pastry case, which is not in the recipe here. The recipe writer must have had an off-day!
i watched and thought i,d get the recipe ,which version is correct and thanks for pointing out the bain marie i did wonder what non reactive was .
Guys , get the recipe correct.
On the tv Theo stated 4 whole eggs and 9 yolks, the recipe says 5whole and 6 yolks????
Also why not say use a bain marie to mix eggs and lemon rather than saying " a non reactive pan". I know better as a cook, but others will just get curdled .
mush.