Classic Lemon Tart with Chantilly cream

 Serves 8-12

Preparation time 2hrs

Ready to eat 3hrs

For the filling;

Egg yolk 12

Castor sugar 300g

Lemon juice 175ml

Lemon zest 5

Cream 300ml

For the pastry; 

Butter 140g

Icing sugar 170g

Egg yolk 2

Flour 250g

Water 2-3 tbsp  

30cm non-stick tart case with removable bottom

Baking tray

Rolling pin 

Sauce pan 

Whisk or hand blender

Cling film

Dried beans or Rice for blind baking 

Start by mixing the dry pastry ingredients in a large mixing bowl, then add cubed butter and rub between your fingers along with the flour, stop when the mixture resembles small bread crumbs, then add the egg yolks and water and bring the mixture together, being carful not to work the pastry to much, wrap the pastry dough in cling film and leave to rest in the fridge for 20 minutes

Pre heat your oven to 180c

Smear the inside of your pastry tin with butter, then dust with some icing sugar covering the bottom and sides evenly, dust your work surface with some icing sugar before rolling out your pastry to a large circle with 3-5ml thickness and at least 12cm larger in circumference than your tart case. Give your pastry another light dusting with icing sugar before carefully transporting it into the tart case by loosely rolling it up with the rolling pin then rolling it back out over the tart case, be sure not to slice the pastry between the edge of the tin and rolling pin, gently ease the pastry into the corners, don’t be tempted to press or stretch the pastry as it will rip, make use of the overhanging excess pastry. Don’t trim the excess pastry off at this point. 

Roll out a few layers of overlapping cling film, make sure the cling film is about twice the size of your pastry tin, layer the bottom of your tin and place your baking beans in, fold over the remaining cling film to create a flat cling film package which fills the entire tart case, this process is called blind baking (the cling film will not melt or burn), and allows you to partially cook the pastry before adding the filling. Place your tart case onto a baking tray and cook in the preheated oven for about 20minutes checking and turning after 10, its ready when you have an even golden colour. Remove from the oven. Keep the baking beans for future use. 

Once the pastry is ready turn your oven down to 110c

While your pastry is cooking place all of the tart filling ingredients into your sauce pan and whisk or blend well until you have a smooth combined mixture, place on a low heat stirring constantly until the mixture is warm. (if the mixture gets to hot or you don’t stir it enough the egg yolks will cook and scramble). 

Using the edge of your tart case as a guide, slice the excess cooked pastry off, then fill the case with the warm filling and cook at 110c for about 35-45 minutes, check after 10, if the tart filling starts to bubble the oven is to hot. The tart is cooked when it looks set and there is a slight wobble in the middle, leave to cool at room temperature for at least 1hr

Remove the tart from the case, portion with a shape knife, wiping the blade after every slice to achieve clean cuts. Serve with a large dollop of cream that has been whipped with icing sugar and the seeds of 1 vanilla pod (Chantilly cream). Enjoy.