Lemon Tart Recipe:
A take on the classic Tarte Au Citron, no refined sugar and artificial flavourings.
Did I tell you I have been in love with tarts, sure I have and after all what’s there not to be in love with a generous slice of that wobbly little custard filled crumbly crusty thing. I mean tarts are tricky indeed, but like they say all it takes is practice and we do eventually reach a point when we can dare take our own dig at some classical recipe. Not that I have tweaked the basics here, the lemon custard remains intact and so does the crust, but indeed I chose to use non refined sugar and a part whole wheat flour in the crust, that added an intense brown colour and grainier texture to my crust. Well ofcourse I like a tangy intensity in the custard so I went over the top with the amount of lime juice I, and the idea to brush the shell with a Chocolate was borrowed from the ‘Don’ Gordon’s lemon tart recipe I saw on a TV show recently. A tiny dab of dark chocolate, mellowness of cream, tang of lemon and the crumble of the crust is what you can finally expect in this Lemon Tart recipe here.
Ingredients (Makes a 9inch Tart, serves 8):
For the pastry:
- ¾ cup plain flour
- ½ cup whole wheat flour
- 100 gms butter, cubed and chilled
- 1 medium egg
- ½ cup Soft brown sugar (or castor sugar)
- 1-2 tbsp chilled water
- 35-40 gms Dark chocolate
For the lemon custard filling:
- 2 whole eggs
- 4 egg yolks
- 200 ml thick cream (Amul cream works just fine)
- Juice of 3 large lemons
- Zest of 1 lemon
- ½ cup castor sugar
- In an electric blender mix the sugar and butter together and then add the egg and blend together until well combined.
- Now Mix the two flours together in a mixing bowl and fold in the creamed sugar-butter mixture into the flour. Add a tbsp of water to form dough, knead this dough briefly on a lightly floured surface. Shape it into a round disc and wrap in a plastic cling wrap and chill in the fridge for ½ an hour.
- Roll the disc into a thin round this is tricky, place the dough between two plastic sheets or wrap and roll out into less than ½ inch in thickness.
- Remove the top plastic sheet and pick up the dough round with the help of the bottom plastic sheet and turn it over the tart pin (use loose bottom pin. Gently press down the crust at the base and along the sides of the pin using the thumb. Let the loose ends hang over. Allow to rest in the fridge for 20 mins.
- Preheat the oven to 180OC. Place a foil filled with baking beans or kidney beans and bake for 10 minutes in the preheated oven. Then remove the beans and the foil and bake for another 5-7 minutes at 150OC until the base of the pastry is cooked through and slightly browned.
- Now melt the chocolate and brush it over the inner walls of the crust and leave it to cool.
The Lemon Custard filling:
- Beat the eggs and yolks together along with the sugar until smoothly combined. Then add the cream and beat again to combine.
- Then add the entire lemon juice and mix, this should thicken the mixture. Then stir in the lemon zest.
The Lemon Tart:
- Pour this lemon custard mixture over the tart shell and bake for 50-60 minutes at 110OC or until the custard is just set. Do not overbake, the filling should be woobly. Allow to rest for 10 mins, trim the excess pastry out.
- Then sprinkle a little brown sugar on the top and blwo it out with a kitchen blow torch if you have one for the brulee effect, or try and slightly burn the brown sugar with a cigerrete lighter like i did.
- Then bring the room temperature and chill before serving or warm up lightly to your liking before serving.
Dos and Don’ts:
- Do not overbake , keep the filling woobly, 50-60 mins should be enough.
- To get a creamier filling and less sharper tang, reduce the amount of lemon juice and increase the cream a bit.
- Use only plain flour if you like a smoother pastry, using whole wheat partly is absolutely optional.