Chiswick’s burnt lemon tart
Start this recipe a day ahead for a deep lemony flavour
Recipe by Tom Haynes, head chef, Chiswick Woollahra
INGREDIENTS
For the pastry
1 egg
180g unsalted butter, chilled and diced
300g plain flour, sifted
90g icing sugar, sifted
For the custard
500ml milk
535ml thickened cream
150g lemon leaves, picked from a lemon tree .
1 lemon, zested
130g icing sugar
4 egg yolks
4 eggs
1 extra egg yolk for egg wash
Extra
20g caster sugar
METHOD
1. Using a food processor, combine the flour, icing sugar and butter until the mixture resembles breadcrumbs. Make a small well in the centre and add the egg. Bring the dough together, wrap in cling film and place in the fridge for one hour.
2. Wash and dry the lemon leaves and lightly crush to release the natural oils. In a heavy pot, bring the cream, milk and lemon leaves to a gentle simmer and allow to steep overnight in the fridge.
3. After 24 hours, strain the mix though a fine sieve. Whisk the whole eggs and egg yolks in a bowl with the icing sugar and add the infused dairy mixture. Strain though a fine sieve and place in the fridge until needed.
4. Set the oven at 170.C. Lightly flour your bench and roll out the pastry to approximately 5mm thickness. Place into a 28cm fluted tart tin, and press in the edges. Rest in the fridge for one hour.
5. Using a muslin cloth or baking paper, line the tart shell and add rice or baking beads and place in the oven to bake for 18-20 minutes. Remove the rice and continue baking for 15-18 minutes, or until golden brown.
6. Mix an egg yolk in a small bowl and use wash to gently brush the tart shell evenly. Continue to bake for five minutes to seal the pastry.
7. Remove the tart from the oven and turn the oven temperature down to 135.C. While the oven is cooling, pour your lemon mix into the shell up to the brim.
8. Place into the oven and cook for 25 minutes, then rotate tart and cook for a further 10 minutes. The tart is set when the centre has a wobble, but is not runny.
9. Cool for one hour, then sprinkle with the caster sugar and brûlée with a blow torch or place under a hot grill until lightly browned. Cut the tart into 12 portions and serve with crème fraîche or raspberries.