brûléed LEMON TART

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Servings: 8-10


150g chilled butter
300g cake flour
100g caster sugar
1 egg

7 egg yolks
7 whole eggs
350g caster sugar
250ml lemon juice,
freshly squeezed
1 pump of NOMU Vanilla Paste
320g butter, unsalted
Zest of 1 lemon


To make the pastry, place the butter, the flour and the sugar in a food processor and process until the consistency resembles crumbs. Add the egg and blend until it forms a smooth dough ball. Wrap the dough in cling wrap and place in the fridge for half an hour.

Roll out to fit a 28cm loose-bottomed cake tin. Line the base and sides of the tin. Loosely place greaseproof paper over the pastry and fill with baking beans. Blind bake the pastry case for 15 minutes. Remove the baking beans and bake for a further 15 minutes.

To make the filling, place the yolks, the whole eggs, the sugar, the vanilla paste, the lemon juice and the zest into a heavy-bottomed pan and whisk together over a low heat. Once the mixture has thickened, add the butter. Continue stirring with a wooden spoon.

Once the mixture coats the back of a spoon, pass through a sieve and whilst still warm, pour into the prepared tart case. Leave to set and cool in the fridge until ready to serve. Sprinkle generously with caster sugar and brûlée with a blowtorch until caramelized.

Allow to cool and harden before serving.

Tags: dessert

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