To follow on from my shortcrust sweet pastry and to stick with the Jamie Oliver theme this is the tart I made with it my pastry last weekend. Lemon is one of my all time favorite flavours (along with almond and cardamom) and this tart is creamy and luscious but sharp and tangy at the same time.
So you'll need
- 1 tart shell, baked blind and cooled
- 340g/12 oz caster sugar
- 6 large eggs
- 350ml/12fl oz double cream
- 200ml/ 7 1/2 fl oz lime juice
- 100ml/3 3/4 fl oz lemon juice
With this tart you need to remember as it has a very wet filling that the pastry will need to be brushed with beaten egg before you add the filling (egg washed) to keep the tart shell crisp. I normally do this at the very end of the blind baking but Jamie doesn't specify so whichever you want to do is fine.
Dust with icing sugar and serve with strawberries or raspberries. DIVINE!!!!
- Whisk together the sugar and eggs.
- When they are mixed slowly stir in the cream and the juices. Put the cooled tart shell int0 the oven and pour the filling into it. If you pour it in while it's on the oven tray you shouldn't spill any of the cream mixture. Bake for 40-45 mins at 180/gas 4 or until the filling is set but still a bit wobbly in the middle. Let that tart cool for an hour before serving because if you don't then the filling will pour out and be gooey.
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