Serving size: Serves 8
Cuisine type: Modern Australian, Portuguese
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Cakes/baking

Tarte au citron

INGREDIENTS

filling
400ml pure cream
150g caster sugar
juice of 4 lemons (1 cup)
zest of 3 lemons
4 eggs

sweet pastry
180g plain flour
50g caster sugar
½ teaspoon baking powder
100g unsalted butter
1 egg, beaten

glaze
1 teaspoon gelatine
1 tablespoon water
¼ cup lemon butter
40g dark chocolate, melted for writing

METHOD

Preheat oven to 180°C/160°C (fan forced).

Grease a 22cm loose base, fluted flan tin. Set aside.

Place cream, sugar, lemon juice and zest in a large bowl and mix. Add eggs one at a time, stirring, until well combined. Set aside for 40 minutes to let the froth separate and then skim the froth from the top using a small ladle.

Meanwhile, sift flour, sugar and baking powder into a large bowl. Rub in butter with your finger tips so that the mixture resembles fine breadcrumbs. Add egg and knead until smooth. Cover with cling wrap and rest in the refrigerator for a minimum of 15 minutes.

Roll dough out between two pieces of baking paper, about 5mm thick, making sure you have at least a 5cm over hang. Line tin and trim off excess pastry. Place in freezer for 15 minutes. Blind bake in oven for 10 minutes or until the edges are a very light brown. Remove the baking paper and weights and cook for a further 10 minutes. Reduce oven temperature to 150°C/130°C (fan forced).

Pour lemon filling into pastry shell, bake for 30-40 minutes or until just set. Cool in tart tin for 30 minutes or until cooled and set.

Combine water and gelatine in a small bowl and microwave on full for 30 seconds to dissolve gelatine. Place into a small pan with lemon butter and melt over a medium heat. Pour over tart and spread evenly with a pastry brush. Place melted chocolate into a piping bag with a very small nozzle and write “citron” across the tart.