Another lovely tart with a crisp sweet pastry case and a sharp lemon filling.
SERVES 8
For the pâte sucrée
175g (6oz) plain flour, plus extra for dusting
75g (3oz) butter, softened
75g (3oz) caster sugar
3 large egg yolks
For the filling
5 large eggs
225g (8oz) caster sugar
125ml (4fl oz) pouring double cream
3 large lemons
To finish
6 tablespoons lemon curd
2 passion fruits
First make the pâte sucrée (sweet pastry). Measure the flour and butter into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, then add the egg yolks. Mix until the ingredients come together to form a firm dough. Roll out the pastry on a lightly floured work surface and use to line a 23cm (9in) loose-bottomed flan tin. Prick the pastry all over with a fork. Chill in the fridge for 30 minutes.
Preheat the oven to 200°C/Fan 180°C/Gas 6.
Line the flan tin with non-stick baking paper and baking beans. Bake blind in the preheated oven for 15 minutes, then remove the paper and beans and bake for another 5 minutes until golden and crisp.
Reduce the oven temperature to 160°C/Fan 140°C/Gas 2.
To make the filling, mix the eggs, sugar and cream together in a large bowl. Zest the lemons and add to the mixture. Squeeze the juice from the lemons and add 150ml (¼ pint) to the bowl.
Pour the mixture into the tin and carefully slide back into the oven. Bake for about 30–35 minutes until the filling is set, but with a slight wobble. Leave to cool.
Meanwhile, mix the lemon curd and passion fruit pulp together in a bowl. Serve alongside the tart, or drizzle over the top.
Cook more from this book
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Read the review
Coming soon
Buy this book: Mary Berry’s Baking Bible
£28, BBC Books
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