lord roxy – can U believe it…

For the Pastry

• 175g plain flour
• 100g cold butter,cut into small cubes
• 25g sifted icing sugar
• 1 lge free-range egg yolk
• 1 tbspn cold water
• 1*23cm fluted, deep, loose bottomed tart tin

1. Butter the tart tin
2. Sieve the dry ingredients into a food processor
3. Add the butter, then pulse until the mix has a consistency of breadcrumbs
4. Mix the yolk with the water, add to the dry mix then pulse until the mix comes together
5. Empty onto a lightly floured board then bring together into a ball.  Wrap in cling-film and pop into the fridge for 15 mins
6. After resting, roll out the pastry into a large circle and line the tart tin.  Raise the edges up above the edge of the tin and blind bake (I use a circle of baking parchment with blind baking beans) the base for about 15 mins in an oven preheated to 200C
7. Remove the blind baking beans, trim the pastry along the edge of the tin to give a nice neat edge then pop the case back in the oven for  further 10 mins or until light sandy in colour.
8. Leave to cool, turn the oven down to 160C & crack on with the filling.

For the filling

• 5 lge Free-range eggs
• 125ml double cream
• finely grated zest & juice of 4 lemons (only 150ml of the juice)

1.  Put all the ingredients into a bowl & whisk to incorporate
2. Pour into a jug then transfer the contents to the pastry case.  Best to do this whilst the pastry case is the the oven, so as not to spill the contents!
3. Bake for about 30-35 mins.  You are done when the have a jelly like wobble in the centre of the tart.
4. Leave to cool

Wrapping up…

Lemon Tart

1. Generously dust the top of the tart, when cool, with icing sugar.
2. Using  a blowtorch, caramelise the top of the tart.
3. Serve either warm or at room temp accompanied with some Creme Freche or double cream.  Yum Yum…..