Caramelised Lemon Tarte
With Laurent Loudeac
Tarte Au Citron Caramelisee, Compote De Fruits Rouge Et Crème Fraiche (Caramelised Lemon Tarte with Berry Compote and Crème Fraiche)
100g icing sugar
In a blender put all ingredients and butter then mix until crumbly then add egg to obtain a smooth pastry. Let rest for at least 30 minutes.
Roll the pastry evenly on the bench top with flour so it doesn't stick.
Then put into mould and blind bake at 180C.
When you blind bake, line the inside pastry with baking paper and fill with rice, beans or ceramic balls, (to avoid the pastry rising).
5 minutes before the end of cooking take baking paper and weight off and finish cooking the pastry all the way through.
1 lemon zest
150 ml lemon juice
150g crème fraiche
In a bowl mix the eggs and sugar then add the lemon juice and zest and then the crème fraiche.
Pour into the pastry case and bake at 150C until the middle is just set when you gently shake it.
Red Fruit Compote
50g frozen red fruit mix, (per person)
20 gr sugar/50 gr fruit. Let marinate for a few hours or until fruits are defrosted.
Sprinkle castor sugar on top of each tarte then caramelise with a blow torch, don't burn it!!!
On the side serve a dollop of crème fraiche and a spoon full of berry compote. In the heart of summer you can use fresh berries, just use icing sugar to sweeten them.
(Broadcast 6 November 2012)