Original text: /Yields: 1
Meal type: Pudding
Baking Duration: 60 minutes
Preparation duration: 60 minutes
Ingredients
– For the crust:
– 220g bread flour
– 75g powdered sugar
– hint of salt
– 110g smooth salted butter
– 1 big egg
– For the filling:
– 12 medium-sized eggs
– 400g powdered sugar
– 500ml heavy cream
– 220g juice of lemon
– Zest harvested from 3 lemons
– As for the crust, blend the flour, sugar, and salt together in a mixer. Introduce the pliable butter and stir until it becomes crumb-like. Add an egg and bring it all together till you form a dough, then envelope the dough in clingfilm and allow it a whole night rest in a refrigerator.
– Preheat the oven to a temperature of 180 degrees. Roll out the dough till it’s about 1cm in thickness, cut out a round shape, and meticulously line a tart dish, leaving a bit of surplus at the edges. Let it chill in the cooler for a duration of 20 minutes.
– Cut out a large, approximate circle shape from parchment paper and set it in the tart dish. The next step would be to load the tart dish with baking beans and part-bake it in the oven for the length of 30 minutes. Following this, delicately extract the parchment paper along with the baking beans, then bake the tart shell for another 10-15 minutes, ensuring that it turns an even golden colour.
– With the help of a fine grater, gently shave off the surplus crust till you arrive at the boundary of the tart mould. The tart shell is now primed and ready for the filling.
– To create the filling, combine the eggs, sugar, and cream in a sizeable bowl and whisk it all together until it achieves a smooth consistency with a hand-held blender. Pour in the lemon juice as well as the zest and blend swiftly to make sure the mix doesn’t turn into curds. When the mixture turns smooth, cover it with clingfilm and let it rest in the cooler for a bare minimum of 30 minutes.
– Preheat the oven at a temperature of 110 degrees. Take out the filling from the cooler and, with the use of the spoon, scrape off and dispose of any bubbles that may have formed on the surface of the mixture. After this, drain the mix through a sieve and into a large pitcher.
– Station the tart shell on a tray, and position it on the oven’s middle rack. Patiently and tenderly, pour the filling component into tart shell until it stops just short of the crust’s summit.”
Station the tart in the oven for a duration of 50 to 60 minutes, just until the middle shows slight movement. Permit the tart to cool down at ambient temperature after taking it out of the oven, thereafter, it should be placed in the refrigerator for a minimum of 60 minutes. Cautiously extract the tart from its casing prior to cutting and presenting it.