An incredibly gooey and incredibly sour dessert, not to forget incredibly delicious.
LEMON TART WITH WHITE CHOCOLATE
10-12 SERVINGS
TART SHELL:
200 G FLOUR
100 G COLD BUTTER, CUBED
80 G ICING SUGAR
40 G EGG YOLKS
1/4 VANILLA POD
1/4 TSP SALT
JUICE AND ZEST OF 1/2 LEMON
Blend the cold butter, icing sugar, salt and flour to a bread crumb like texture. Blitz in short pulses so the butter does not melt.
Add egg yolks, vanilla seeds, lemon juice and zest and blitz until the mixture begins to assemble to a soft dough.
Shape the dough into a rectangle, wrap it cling film and put the dough in the fridge for 1 hour.
Roll out the dough to a thickness of approx. 3-4 mm and line a rectangular tart tin with it. Cut away excess dough, pierce the bottom with a fork and place the tin in the fridge for another 1 hour … or 30 minutes in the freezer.
Heat the oven to 190 degrees celsius.
Put a piece of baking paper on top of the dough and fill with rice or baking beans.
Bake the tart shell for 15 minutes.
Remove the tin from the oven and remove beans and baking paper.
Turn the heat down to 175 degrees celsius.
Place the base back in the oven for another 5 minutes.
FILLING:
3 M/L EGGS
240 G SUGAR
JUICE OF 3 ORGANIC LEMONS ( ABOUT 1,25 DL)
ZEST OF 3 ORGANIC LEMONS
45 G FLOUR
1/2 TSP SALT
Make the filling while the tart shell is baking.
Whisk the eggs to foam and mix in sugar, lemon juice and zest.
Sift the flour into the juice together with salt and mix well.
Pull the baking sheet with the tin slightly out of the oven and pour the filling over the bottom. Slowly push the baking sheet back into the oven, so the filling won’t spill over the sides.
Bake the tart for 20-25 min. or until the filling has set. The edges must begin to brown and the top should not wobble.
Remove the tin and allow the tart to cool in the tin for 1 hour before placing it in the refrigerator
DECORATION:
100 G WHITE CHOCOLATE
10 G FLAVOUR NEUTRAL OIL (EX. RAPESEED)
SPRINKLES IN VARIOUS COLOURS
Melt the white chocolate, either over a bain marie or in the microwave at 80% power for 20 seconds at a time, stirring between the turns.
Mix chocolate with oil and spread most of chocolate over the cold tart with a spoon in a thin layer. Save some for decoration.
Put the remaining chocolate in a piping bag, cut a tiny hole at the tip and pipe lines and squiggled on top of the tart
Decorate with sprinkles in different colours. Push them lightly into the chocolate squiggles, so they stick.
Have a happy, sour summer!