I love the flavour this tangy, irresistible tart leaves in my mouth
Lemons are such versatile fruits, you can add them to salads, curries, pasta, drinks, they just make everything taste better adding a certain 'zing'.
This lemon butter tart is no exception. The strong lemon flavour, mixed with the soft, creamy consistency of the lemon butter and the addition of finger limes brings this tart to a higher level.
If you are short of time, you can make this dessert with bought good quality short crust pastry, but give this ' pâte sablée ' a try, you will see it is not that much more work but so well worth it!
- Ingredients
- For the 'pâte sablée' :
- butter a 24 cm spring form
- 250 gr plain flour
- 150 gr unsalted butter at room temperature
- 70 gr caster sugar
- 1 whole organic egg plus 1 egg yolk
- 60 gr ground almonds
- grates skin of 1 organic lemon
- 1 pinch of salt
- For the lemon butter:
- 250 ml lemon juice ( 3-4 lemons)
- 250 gr caster sugar
- 185 gr unsalted, melted butter
- 4-5 organic egg yolks
- 1 pinch of salt
- 2 gelatine sheets, optional (soften them in some cold water)
in your mixer, mix all the pastry ingredients together, then refrigerate for at least 30 minutes
make the lemon butter by beating the egg yolks and sugar until light and fluffy
still beating, add the lemon juice and melted butter
gently cook this mixture in a double boiler stirring constantly until it thickens, do not let it boil
if the mixture seems too liquid, add 3-4 gelatine leaves, while the mixture is still hot
let it cool
pre heat oven to 210 ˚
roll out the pastry and bake in pre heated oven for about 10-15 minutes, until golden
with a pastry brush, brush some egg white over the hot pastry, this will keep it crunchy
once pastry is cool, pour in the lemon butter and let it cool completely before serving
add some finger limes on top
