Served with praline, gooseberry sauce and a spicy crème fraiche

Ingredients

  • 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
  • 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

Method

  • 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.

Method

  • 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

Method

  • 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.