Serves 8 people
Make the shortcrust pastry and leave it to rest in the refrigerator.
Preheat the oven to 360F/180C/gas 4. Line an 8” tin with pastry and bake it blind for 15-20 minutes until it is just golden. The tart should be 3/4 cooked. Remove beans, paint base with a little egg white and replace in oven for 2-3 minutes. When it is cooked, let it cool while the filling is prepared. Lower the oven temperature to 150C/300F/gas 3.
Whisk all the ingredients for the tart filling together - the eggs, orange and lemon juice, lemon zest, cream and sugar.
Strain the mixture through a nylon sieve. skim off any froth and pour most of it into the tart shell. the mixture needs to come right to the top but to avoid spilling it, put the pastry filled tart into the oven (with the temperature now reduced) and finish filling it with a spoon.
Bake the tart with the oven door ajar, and wait until the filling has just set. This should take 25-30 minutes. Check the firmness of the filling by giving the tin a little shake.
Take the tart out of the tin when it is lukewarm and leave it on a cake rack to cool. If you like, decorate it with a julienne of candied lemon rind.
Julienne of Lemon
Peel 2 lemons very thinly with a swivel top peeler, be careful not to include the white pith. Cut the strips into a fine julienne. Put in a saucepan with 2 cups of cold water and simmer for 5 minutes. Remove from pot and refresh in cold water. put the julienne in a saucepan with the syrup and cook gently for 5 minutes or until the lemon julienne looks transparent or opaque. Remove with a slotted spoon and allow to cool on bakewell paper on a cake rack. When cold sprinkle with castor sugar.
Can be stored in a jar or airtight tin for weeks or sometimes months.
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