When it comes to puddings and afternoon treats, forget decadent chocolatey things, I’m all about the citrus. So this sharp lemon tart by Martin Sherriff, Head Chef at The Black Horse in Standlake, has me salivating straight from the get-go. – Jacqui
How to make Martin’s Sharp Lemon Tart
Will make one large 8 x 4 inch tart, or two smaller 6 inch tarts.
For the pastry:
- 100g icing sugar
- 100g caster sugar
- 200g butter soft
- 1 egg yolk
- 2 whole eggs
- 500g plain flour
Preheat your oven to 170℃.
Rub all of the ingredients together to form a paste, then set aside for at least 20 minutes to rest, before rolling out to the thickness of a pound coin.
Roll the pastry into a greased and flowered pastry tin, then blind bake at 170℃ for around 15 minutes until cooked.
For the sharp lemon filling:
- 500ml double cream
- 380g caster sugar
- 10 free range eggs
- 8 lemons – zest and juice
Slowly beat the eggs with the lemon zest and juice, add the sugar and fold in the cream.
Pour the mix into the tartlet case and slowly bake at 160℃ until set, for around 25/30 minutes.
Once cooked leave to cool, then cut and enjoy!
Martin Sherriff is the Head Chef at The Black Horse in Standlake, 81 High St, Standlake, Witney OX29 7RH.
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