Lemon tart with blackberries and cultured cream
250g plain flour
50g sieved icing sugar
125g cold diced salted butter
1 large free-range egg
Crumb the flour, icing sugar and butter, add the egg and milk and mix well.
Knead until smooth, wrap and rest in the fridge for at least two hours.
After two hours roll the pastry out 2mm thick big enough to cover your tart case, with about 3 inches overlap.
Line the case and press into tall the sides well, rest for 30 minutes in the fridge, line with a double layer of cling film and pack tightly with flour.
Bake at 175C until the pasty is golden, take out the flour package and bake until the base is golden brown.
Brush with an egg yolk and re bake for 2 minutes – leave to cool.
250g lemon juice
2 lemons, zested
250g double cream
10 free range eggs
Boil the lemon juice, zest and sugar.
Boil the cream.
Mix both liquid mixes onto the eggs and whisk well.
Leave to sit for 5 minutes then scrape off any foam.
Put the blind baked tart case into the oven set at 115C and gently pour the filling right up to the edge.
Cook for one hour – check every 5 minutes after, it should have a very gentle wobble in the middle.
Leave to cool.
Serve with blackberries and cultured cream although any seasonal berry works well.
Recipe kindly supplied by Seaham Hall