I too made the lemon tart shown on the English web site.
Video Instructions for this tart:
http://www.youtube.com/v/0Wgvx7CyHj8?version=3It was a great hit on the party buffet that I went to. It has a great lemon zing.
Many thanks for the pastry recipe to Patissiere Sam Joffe, Glasgow; and many thanks for the lemon filling recipe to Chef Toby Gritten, The Pump House, Bristol.
Name of Recipe:
Lemon Tart
Number of People:
12-14
Ingredients:
For the Pastry:
100 g sugar
250 g butter, cut into chunks
350 g plain flour
For the Lemon Filling:
150 g sugar
thinly peeled skin of 3 lemons
150 g freshly squeezed lemon juice (about 5 to 7 lemons)
250 g double cream
9 medium eggs (= 500 g weight without shells)
Preparation:
Pastry is enough for 2 tart pastries:
2 Lemon Filling fills one 28cm round lemon tart. My tart tin is 22cm so I had some lemon filling left over and used it as a base for some desserts with strawberries on top.
3 1. Grind the sugar 5 seconds/Speed 10.
4 2. Add butter and melt 3 minutes/50ºC/Speed 2 or longer until melted.
5 3. Add flour and mix Speed 6 until just clinging together This will only take about 2 to 4 seconds! I find 3 is good. Do not handle the pastry mix but just tip 1/2 of it into your greased tart tin. The other 1/2 can be wrapped and frozen for your next tart. or you can make some shortbread with it.
6 4. Immediately press one half amount of the pastry into a 28cm loose-bottomed tart tin. This is easiest to do when the pastry is still warm. You are pressing it in with your fingers and pushing it up the sides of the tin and then pressing it down on the base making sure that you have no holes or cracks on the casing. You are not rolling it out at all.
7 5. Chill the pastry in the tin for ½ an hour.This will help to reduce/prevent shrinkage during baking.
8 6. Bake for 10 to 15 minutes at 150ºC (without fan) until pale gold. Cool to room temperature.
9 LEMON FILLING
10 1. Grind sugar 5 seconds/Speed 10.
11 3. Add lemon peelings and grind 20 seconds Speed 10.
12 4. Scrape down the lid and sides of the TM bowl with the spatula. Add lemon juice, cream and eggs. Cook 7 minutes/80ºC/Speed 3. Taste and add a little more lemon juice if required to keep the flavour zingy. (Some lemons are sweeter than others.)
13 5. Cook 45 seconds/90ºC/Speed 5. Pour immediately into the cooled pastry shell and leave tart to set in a cool place for at least 3 hours. It sliced very well and the lemon does not drop outside the slice.
14 Janies (of Thermomix UK)tip: This lemon tart will keep well in a cool place for up to 2 days. (Don't chill in the fridge as the filling would weep and the pastry would become soggy.) My tip: I think it best to eat on the day. as the pastry is a shortbread and will lose it's crispness quickly.
Photos:
Tips/Hints:
I found that there was a little lemon mix left over. I used it as a base for 3 desserts that I topped with fresh strawberries...absolutely more-ish
