These are the best lemon tarts ever! The Washer Up is a bit of a pastry star & these are my favourite thing at the moment. Currently available at Santiago’s Restaurant Alhaurin where the Washer Up makes all the desserts & they are fabulous.
Lemon Tarts Recipe
Makes 8/10 individual or a 9 inch big tart
For the Sweet Pastry (Pate Sablee)
- 200gr plain flour
- 120gr butter cold
- 60gr icing sugar
- 2 egg yolks
- egg white for brushing
- Put the butter, sugar & egg yolks into a food processor & work together quickly
- Then blend in the sifted flour & work into a paste
- A soon as it forms a ball wrap it in clingfilm & refrigerate it for at least an hour ( The longer the better it will be easier to work with )
- When the pastry is really well chilled cut it into 8 equal portions keep 1 portion out & put the rest back in the fridge.
- Get 2 big pieces of clingfilm & lay one on your work surface & dust liberally with icing sugar.
- Put the piece of pastry on the cling film, dust it with more icing sugar then top with the 2nd piece of clingfilm. Push it down into a flat round shape.
- Roll out the pastry (in between the 2 bits of clingfilm to stop it sticking to the rolling pin)to a size a bit bigger than the tart tins
- Peel off the cling film carefully & push the pastry into the tart tin(Push it in don’t stretch it)
- Trim off the edges & use the excess to fill any holes.
- Now put the tart in the fridge & take out the next piece of pastry. Continue until all the tarts are in the fridge.
- If you make a big tart you only have to do it once obviously(much less work!!)
- Preheat the oven to 190 degrees.
- Line the tarts with baking paper & fill with dry baking beans or uncooked rice.
- Cook in the middle of the oven for 6mins for individual tarts. 10 mins for the large tart.
- Remove the baking paper & beans, prick all over the pastry bases with a fork.
- Put them back in the oven for another 6 mins. 10 mins for the large until it is starting to dry.
- Brush with pastry bases with egg white & put back in the oven on the bottom shelf for 2 mins to harden slightly
- Take out & leave on a rack to cool slightly while you make the filling.
- Turn the oven down to 170 degrees
For the lemon filling
- 170gr caster sugar
- 185ml double cream
- 4 egg yolks
- 125ml fresh squeezed lemon juice
- 1 tbsp grated lemon zest
- Whisk the sugar, cream & egg yolks in a bowl to blend well.
- Mix in lemon juice & zest. Transfer to a jug.
- Put the tart cases on the bottom shelf of the oven & pull the shelf out slightly
- Pour the filling into the tart cases & carefully slide the shelf back in.
- Bake for 15 -18 mins until set round the edges & a slight wobble in the centre.(About 30 mins for a large tart)
- Leave to cool completely on a wire rack before taking out of the tart tins.
- Serve with vanilla ice cream
- If you want to brulee the top you can sprinkle it with brown sugar, shake off the excess, then blowtorch it or put it under a hot grill until browned.
It may seem like a lot of work but if you make one big tart it is a lot less work & totally gorgeous!! This sweet pastry recipe is a fantastic buttery shortbread type pastry which can be used for fresh strawberry custard tarts in the spring or apple custard tarts in the winter it really is lovely….