Gary Rhodes at Rhodes Twenty Four whips up this deliciously tart lemon tart. See our chat with Gary for Taste of London.
1. To make the dough, sift the flour into a bowl with the salt and add the grated lemon rind. Rub in the butter until the mixture resembles breadcrumbs. Now stir in the sugar. Add the egg yolk with the whole egg.
2. Knead just until the dough is smooth and wrap it in cling-film. Refrigerate for 30-60 minutes before using.
3. Pre-heat the oven to 180ºC and grease a 20-24cm flan tin or flan ring.
4. Roll out the dough and use to line the flan tin or ring. Line the dough with greaseproof or non-stick baking paper. Add some baking beans and place the tin or ring on a baking sheet. Bake blind in the pre-heated oven for 15-20 minutes. Remove the beans and paper and leave to cool. Reduce the oven temperature to 150ºC.
5. To make the filling, mix the eggs and castor sugar together until smooth, then add the cream and mix in the lemon juice and zest. Pour the mixture into the baked flan case. Bake in the pre-heated 150ºC oven for 30-40 minutes or until the filling is just set. Remove from the oven and allow to cool. The tart is now ready to serve.
This quantity makes 350g, but only 225g of sweet pastry is needed for this recipe. Any remaining pastry can be frozen.
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Recipe © courtesy of Gary Rhodes at Rhodes Twenty Four
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