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Рецепт Lemon Tart With Cassis Sauce
by Global Cookbook

Lemon Tart With Cassis Sauce
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  Порций: 4

Ингредиенты

  • 300 gm sable pastry (qv)
  • 1 x egg mixed with 2 egg yolks to glaze
  • 1 x juice of 4 lemons
  • 165 gm caster sugar
  • 6 x Large eggs
  • 350 ml double cream finely grated zest of 2 lemons
  • 1 x little icing sugar

Инструкции

  1. Roll out the pastry to 30cm square 3mm thick.
  2. Line a 20 cm tart ring with the pastry and place a circle of greaseproof paper on top.
  3. Half fill with baking beans.
  4. Bake in the oven preheated to t80 degrees C/350 degrees F/gas mark 4 for about 20 min then remove the beans and paper and cook till the pastry base is golden brown.
  5. Remove from the oven brush the pastry widh the egg and yolk mix and return to the oven for about 2 min to seal.
  6. Set aside.
  7. Make a syrup widh the lemon juice and sugar
  8. Pour the lemon syrup over the Large eggs in a bowl and whisk.
  9. Bring dhe cream to the boil and whisk into the mix.
  10. Pass the mix dhrough a fine sieve on to the lemon zest in a bowl and skim off any froth from the surface.
  11. Pour the lemon cream into dhe pastry case and bake in the oven preheated to t80 degrees C/350 degrees F/gas mark 4 for 40 min.
  12. Remove from the oven and leave to cold then refrigeratein dhe refrigerator till set.
  13. Dust the tart with icing sugar.
  14. If you have the use of blow torch you can caramelize the top lightly
  15. We serve each slice of lemon tart with some cassis sauce made as the raspberry coulis (qv) and a small pastry basket filled with lemon sorbet (qv).
  16. Serves 4