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Tarte au Citron Brûlée (Cream-Set)
Serves 8 Prep 35 min Cook 1 hr 35 min Total 2 hr 10 min Type Dessert Origin French

Tarte au Citron Brûlée (Cream-Set)

This classic tart tastes even better if you make it in advance, and caramelise the surface using a cook's blowtorch.

Serves 8 Prep 35 minutes Cook 1 hour 35 minutes Units Rate

Overview

A bright lemon tart with a crisp sweet shortcrust shell and a creamy lemon filling, finished with a caramelised sugar top. It is best served chilled or at room temperature with a glossy brûléed surface and light whipped cream.

Ingredients

Pastry

Lemon filling

  • 5 unwaxed lemons (washed)
  • 9 eggs
  • 375 grams caster sugar
  • 300 ml double cream (lightly whipped)

Finish

  • 30 grams icing sugar (to glaze)

Method

Prepare the pastry

  1. Roll out the pastry to a round, 3 mm thick, and use to line a lightly greased 20 cm diameter (4 cm deep) flan ring.
  2. Chill the pastry in the refrigerator for 20 minutes.

Blind bake the pastry

  1. Preheat the oven to 180°C.
  2. Prick the pastry base with a fork.
  3. Line the pastry case with greaseproof paper, and fill with a layer of baking beans.
  4. Bake the pastry case blind in the oven for 20 minutes.
  5. Remove the paper and the beans and return the pastry case to the oven for 15 minutes.
  6. Lower the oven temperature to 170°C.
  7. Set the pastry case aside to cool, and then brush the inside of the case with eggwash and return to the oven for 5 minutes.
  8. Lower the oven temperature to 150°C.

Make the filling

  1. Finely grate the zest from the lemons and set aside.
  2. Squeeze the juice from the lemons and strain through a chinois or fine-meshed conical sieve to eliminate the pulp and pips.
  3. Combine the eggs and sugar together in a bowl, stirring with a whisk until thoroughly amalgamated.
  4. Pour on the lemon juice and add the zest, stirring all the time.
  5. Finally, delicately fold in the whipped cream, making sure not to overwork the mixture.
  6. Cover the bowl and chill in the refrigerator for 30 minutes.

Assemble the tart

  1. Lightly beat the cold lemon cream with a spatula before pouring into the pastry case.
  2. Immediately bake the tart for 1 hour and 20 minutes.
  3. Leave to cool and firm up before removing the ring.
  4. Set aside until cold.

Serve

  1. Dust the surface with half of the icing sugar and caramelise it with a cook's blowtorch.
  2. Repeat with the remaining icing sugar and serve immediately.
  3. Cut the tart carefully with a very sharp knife, as the caramelised surface is very delicate.

Notes

  • Chill the lemon filling before baking to help it set and prevent cracking.
  • Blind bake and eggwash the pastry case to ensure a crisp, golden shell.
  • Use unwaxed lemons for the best zest and juice quality.
  • Caramelise the surface just before serving to keep the crust crisp.

Serving

Serve the lemon tart chilled or at room temperature, with a small spoonful of softly whipped cream if desired. It makes a refreshing finale to a dinner party.

Storage

Store the tart in the refrigerator for up to 3 days. Keep it covered to protect the caramelised surface; do not freeze once brûléed.

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Clafoutis

Clafoutis

A round baking dish (or shallow gratin dish, or 9-inch pie plate) butters and dusts with sugar. Ripe cherries (washed; traditionally stones in, see Notes) scatter in a single layer. A simple batter of eggs, sugar, salt, vanilla, plain flour, whole milk, double cream and a touch of melted butter whisks together (or blender'd) to a smooth thin consistency. Poured over the cherries; sprinkled with a little extra sugar. Baked at 180°C for 35-40 minutes until risen, golden, slightly cracked on the surface, just-set in the centre. Dusted with icing sugar; served warm with a glug of cream.

Desserts 55 minutes Serves6