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Bruleed Lemon Tart

Submitted by Daisybob 11 June 2009

Serve with cream or crème fraiche.



Pastry:,,50g (2oz) butter,5ml (1 tsp.) caster sugar,pinch of salt,100g (4oz) plain flour,50g (2oz) icing sugar ,1 egg yolk,15 ml (1 tbsp.) water to mix,,Filling:,,3 large eggs,1 x 325g jar luxury lemon curd,zest & juice of ½ small lemon,1 x 200ml tub crème fraiche,,Topping:,,25g (1oz) icing sugar sifted ,,,,



1.\tIn a food processor cream together the butter, caster sugar and salt then pulse in the flour, icing sugar and egg yolks until the mixture has come together and looks like coarse breadcrumbs. Add enough water to make smooth dough.

3.\tWrap in cling-film and chill for at least an hour.

4.\tRoll out the pastry and carefully line a 22cm (9-inch) diameter flan tin trim off the excess pastry from the rim of the dish.

5. Line with baking parchment and washed copper coins (Yes, really - it's a Gordon Ramsey idea, the coins heat up and help to crisp the pastry base). Part-bake for 15 mins.

6.\tFor the filling, beat the eggs in a bowl, then whisk in the lemon curd, zest and juice from the lemon, followed by the crème fraiche.

7.\tPlace the lined flan dish onto a baking tray and pour in the filling. Bake for 30-35 minutes at 170°C (adjust to 150°C for fan assisted ovens) or until the filling is set but still semi-wobbly in the middle.

8.\tCarefully remove the tart from the oven and allow to cool on a rack for at least an hour, during which time the filling will have firmed up to a lovely smooth creamy consistency. Chill in fridge.

9.\tOnce chilled, sieve the icing sugar over the top of the flan and use a blow torch to brulee the sugar.

Alternatively, cover the pastry edges with strips of foil. Preheat the grill to 200°C. Place the flan on the grill pan and grill until the sugar has caramelized. Allow to cool so that the sugar goes crunchy.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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