Heavenly Tarte au Citron

Since I went to France a few weeks ago, and devouring my way through most artisan patisseries, it has been the tarte au citron which has stuck in my mind.   I made my own pastry, but I wouldn't blame you if you just went and got the shop-bought stuff for ease. So here we have it, a heavenly, silky, creamy dessert, perfect for sharing and impressing dinner guests. Enjoy...

Pastry:

125g plain flour

60g cold cubed butter

80g icing sugar

2-3 tbsp cold water

 

Filling:

200g Mascarpone

14oz Tin Condensed Milk

5 Lemons, Zested, 3 Juiced

2 Whole Eggs

2 Egg Yolks

 

 

Preheat your oven to 200 degrees.  With  your (preferably cold) fingers, rub together all of the pastry ingredients, then form a ball (is it just me or is this beginning to sound like an exert from 50 shades of Grey.......).  On a well floured surface, roll out into a 30X30cm (roughly) circle, and line it into a well greased quiche dish.  Bake blind for 10-15 minutes (until golden), remove, and turn down to about 150 degrees.

 

Whisk together your filling ingredients.  Pour onto your baked pastry and bake for about 10-15 minutes, until it looks wobbly when you give it a shake (it shouldn't go brown).

 

Let it cool, refrigerate and bask in the glory of its deliciousness....

 

;-)

 

Hx

 



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