Bread and Better

Bread and Better

Monday, 12 May 2014

Breton Lemon Tart

Often the greatest baking triumphs are born out of disaster. I had wanted to make a spectacular lemon curd and meringue tart for a while now, and after waiting patiently for an excuse to tackle it, I couldn't quite master the Italian meringue. After three attempts, and various swear words, all I was left with were some deflated egg whites and copious amounts of spun sugar that had attached itself to the bowl. I needed a desert, but my patience had worn thin.
    As the biscuit base was fine, I just needed something to fill it with. I thought of mixing the lemon curd with some double cream. The problem was I didn't have any, but I did have some creme fresh.
    The creme fresh actually worked better than double cream would have done. Combined with the lemon, it was a refreshing antidote to the rich biscuit base. Even though it was an accident , I would definitely make this tart again.

To make the tart:

Combine 75g soft butter, the zest of one lemon, 75g brown sugar and 2 egg yolks until light and fluffy. Add 100g of plain flour and tsp of baking powder and mix thoroughly. Grease a medium size fluted tart tin and press the biscuit mix on the base and up the sides. Bake at 180 degrees c (150 for fan) for about 15 minutes (check after ten, you want in to be golden and not quite firm).
    Once the base has cooled, combine 100g of creme fresh with 200g of lemon curd (to taste). Add the zest of one lemon and spoon into the tart base. Grate some dark chocolate on top and leave in the fridge until chilled and ready to serve. Easy.