Lemon tart with summer berries

Name: Lemon tart with summer berries
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 5 unwaxed lemons; 6 eggs; 250 grams golden caster sugar; 200 milliliters double cream; 375 grams block dessert pastry; 4 Tbsps icing sugar; 300 grams strawberry, hulled, halved or quartered; 350 grams raspberry; 150 grams blueberry; 1 teaspoon sherry vinegar; 1 handful mint, leaves, finely shredded

Lemon tart with summer berries could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 10 servings with 379 calories, 8g of protein, and 13g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up blueberry, raspberry, golden caster sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Finely grate the zest of 3 of the lemons into a bowl. Halve all the lemons, then use a fork to squeeze out all the juice and pulp into the bowl with the zest dont worry about the seeds. Crack the eggs into a separate bowl, then whisk in the caster sugar until completely combined.

Ingredients you will need

Caster Sugar

Lemon

Juice

Seeds

Egg

Equipment you will use

Whisk

Bowl

Whisk in the cream and lemon juice mix, then set aside.

Ingredients you will need

Lemon Juice

Cream

Equipment you will use

Whisk

Place a 23cm tart ring or loose-bottom flan tin on a baking sheet lined with greaseproof paper. On a surface dusted with icing sugar, roll out the pastry to the thickness of a 1 coin. Lift onto a rolling pin, then drape over the tart ring or flan tin, leaving the excess hanging over the edge. Carefully press the pastry into the sides with a small ball of pastry. Put in fridge or freezer for 20 mins to allow pastry to chill.

Ingredients you will need

Powdered Sugar

Roll

Equipment you will use

Baking Sheet

Rolling Pin

While the pastry is chilling, heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

Prick the base of the pastry case, line with greaseproof paper and baking beans, then bake for 15 mins.

Ingredients you will need

Beans

Base

Equipment you will use

Oven

Remove the paper and beans, then bake the case for 5-10 mins more until it is biscuity brown and crisp. Lower oven to 150C/fan 130C/gas

Ingredients you will need

Beans

Equipment you will use

Oven

Use a ladle to push the lemon custard through a sieve into a bowl, pressing down on the pulp to extract as much juice as possible. Skim the bubbles from the surface of the custard, then pour the custard into a jug. Pull the tart out of the oven slightly, then pour in the custard so it comes to the top. You may have some left over. Push tart back in, then bake for 35-40 mins until the top forms a light crust and the custard is just set. Leave to cool, then chill.

Ingredients you will need

Custard

Crust

Juice

Lemon

Equipment you will use

Oven

Ladle

Sieve

Bowl

While the tart is cooling, make the berry salad.

Ingredients you will need

Berries

Place a large non-stick frying pan over a medium heat and scatter the icing sugar over the base.

Ingredients you will need

Powdered Sugar

Base

Equipment you will use

Frying Pan

Heat until the sugar dissolves and caramelises. Throw in the berries, toss with the sugar, then splash in the sherry vinegar. Bubble for a min until everything is just starting to soften, then tip onto a plate and leave to cool slightly.

Ingredients you will need

Sherry Vinegar

Berries

Sugar

Use a serrated knife to trim away the pastry and make a neat edge. Dust the tart lightly with icing sugar, then use a blowtorch to caramelise the top. Leave the top to set, then repeat the process so that you get an extra-thick layer of caramel. Stir the mint through the berries.

Ingredients you will need

Powdered Sugar

Berries

Caramel

Mint

Equipment you will use

Serrated Knife

Blow Torch

Serve the tart in slices with a bowl of the berry salad on the side.

Ingredients you will need

Berries

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

unwaxed lemons 6

eggs 250grams

golden caster sugar 200milliliters

double cream 375grams

block dessert pastry 4Tbsps

icing sugar 300grams

strawberry, hulled, halved or quartered 350grams

raspberry 150grams

blueberry 1teaspoon

sherry vinegar 1handful

mint, leaves, finely shredded

Recommended wine: Port, Moscato Dasti, Cream Sherry

Port, Moscato d'Asti, and Cream Sherry are great choices for Lemon Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Krohn Lágrima Fine Port. It has 5 out of 5 stars and a bottle costs about 20 dollars.