- 60 g sieved icing sugar
- 2 medium sized egg yolks
- 150 g plain flour
- 75 g unsalted butter
- 0.25 tsp salt
- 0.25 tsp vanilla paste
- zest of half a small orange
Lemon elderflower curd
- 3 lemons (juice and rind)
- 2 medium size eggs
- 2 egg yolks (as well as above)
- 75 g salted butter
- 155 g castor sugar
- 50 ml elderflower cordial
- 50 g crème fraiche
- zest of half a lime
- freshly ground mixed peppercorns
- 55 g mixed nuts (unskinned almonds, pecans and hazelnuts)
- 55 g caster sugar
- butter and flour to line cake tin
- 100 g gooseberries
- 125 g caster sugar
- knob of butter
- 49 g caster sugar
To prepare the pastry
- Using the paddle on a mixer blend together the sieved flour, butter and salt until it resembles fine breadcrumbs.
- Then add the vanilla and orange zest and stir in
- Whisk the eggs yolks with the icing sugar
- Add the egg mixture to the dry ingredients and mix until a soft dough is formed
- Form the dough into a flat circle shape and wrap in cling firm
- Chill for at least an hour before use.
- Pre-heat the oven to 180°C
- Grease the tin and lightly dust with flour
- Place greaseproof paper lightly dusted with flour underneath and on-top of the pastry. Roll the pastry and place in the tin. Place the tin in the freezer for 3 -5 minutes. Cover the pastry with greaseproof paper and cover with baking beans.
- Bake the pastry blind in the oven for 12 - 15 minutes. Remove the greaseproof paper and brush with egg white. Return to the oven for 3 – 5 minutes until golden in colour.
- Set pastry aside to cool.
- Make curd by melting butter in pan. Add the sugar to the melted butter and stir over a low heat. Finely grate the lemons and juice. Add the zest and juice to the pan. Break the eggs into a bowl and whisk together. Add the eggs to the pan and continue to stir until the mixture thickens. The curd is ready when it coats the back of a spoon (approximately 5 – 10 minutes). Place in a bowl and allow to cool.
- Put the lemon curd into the pastry case and return to the oven (at 180 degrees) for 10 – 12 minutes until set with a wobble.
- Make the praline by putting the sugar and mixed nuts in a saucepan over a low heat. Allow the sugar to slowly melt and turn a caramel colour. Move the pan around if necessary and wait for the nuts to pop (approximately 5 - 10 minutes). Pour this mixture onto a parchment-lined tray and allow to cool. Once cool chop these nuts.
- Top and tail the gooseberries. Put these in a saucepan with 100g of the caster sugar and allow to reduce down over a medium heat. Once the sugar has dissolved reduce the temperature and continue to cook until all the fruit has broken down (approximately 5 minutes) Taste and add more sugar if required. Then sieve the mixture and allow to cool.
- Mix the crème fraiche, grated lime zest and pepper together.
- Sprinkle a thin layer of caster sugar onto the tart and using a blow torch gently caramelize the sugar
- Slice the lemon tart and place on the plate. Spoon the gooseberry sauce and crème fraiche onto the plate and cover with the praline mixture.