8 Lemons (juice & zest)
600ml Double Cream
750 g Caster Sugar
1 lb Sweet pastry – made beforehand
icing sugar needed for the top of the tart
8oz Soft English plain goats cheese
2oz Crème fraiche
- Caramelized lemon tart with a sweet goas cheese cream
- Difficulty: medium
Pre heat an oven to 180c
To make the filling, break the eggs into a bowl and whisk gently to break up the yolks. Add the sugar and continue to mix then adding the cream and the juice of the lemon, but not the zest. Pass the mixture through a sieve and leave to one side.
Butter well and line the tart ring, leaving the edges of the pastry uncut and allowing it to fall over the edges. Line the pastry with greaseproof paper then fill with baking beans and bake until golden brown. Remove from the oven and remove the beans and greaseproof paper and place back in the oven to colour the bottom of the tart. It should only take 3 to 4 minutes.
Turn the oven down to 100°C and pour in the lemon mix to the top of the tart. Cook for about 1 to 1½ hours until the tart is only just set. Remove from the oven and trim off the edges of the pastry and leave to cool for about 2 hours. Remove from the ring cut it into nice wedges and dust well over the surface with icing sugar. Using a blow torch caramelise the top well. Mix together the crème fraiche and goats cheese in a bowl until firm and serve along side the tart