Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THIS is a nice zingy dessert and is not that complicated once you have the right tools.
You can of course make your own short crust pastry if you prefer, but for some recipes the shop bought ready to roll pastry works just fine. Do not be tempted to use bottled lemon juice here, as you will not get the same result, the lemons must be freshly squeezed. This lemon tart will keep well for up to five days in the fridge, but usually never hangs around that long in our house! Serve with vanilla ice cream.
1 packet of short crust pastry, thawed
2 egg yolks
275g caster sugar
200ml double cream
275ml lemon juice (6 lemons)
Zest of 3 lemons
You will need a 9” fluted loose-bottomed tart tin.
Roll out the pastry to fit the tart dish and place in the fridge to chill for 20 minutes. Then line the pastry with greaseproof paper and baking beads or rice, and bake blind for 10 minutes, in a preheated oven at 190oC. Then remove the baking beads and bake for a further 5 minutes.
Remove from the oven and reduce the temperature to 150oC.
To make the filling, whisk together the whole eggs, egg yolks and sugar until well mixed. Then slowly whisk in the cream, followed by the lemon juice and finally the grated lemon zest.
Place the cooled pastry, still in the tart tin, on a baking sheet and carefully pour in the liquid filling. Carefully lift the tart back to the oven and cook for 40 minutes, or until the filling has set.
Remove and allow to cool completely in the tin before removing.
When cool, sprinkle the top of the tart with a thin layer of caster sugar, and using a cook’s blowtorch, caramelise the top of the tart until golden brown. If you do not have a cook’s blowtorch, then a preheated grill at maximum setting will work, but you will have to protect the pastry sides by covering them with aluminium foil.