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Della and Tully - Lemon Brulee Tart

Prep time: 1 hour (+ 1 hour chilling)    Serves: 45 mins    Serves: 12

Ingredients

Pastry

450g plain flour, plus extra, to dust

160g icing sugar

250g chilled butter, cut into cubes

6 egg yolks

Creme Anglaise

250ml milk

250ml thickened cream

1 tsp vanilla paste

6 egg yolks

2 tbs caster sugar, plus extra, to sprinkle

Filling

500ml thickened cream

4 eggs

6 egg yolks

220g caster sugar

2 lemons, zested

125ml lemon juice

Method

  1. To make pastry, place combined sifted flour and icing sugar with butter in a food processor and process until crumbs form.
  2. Add egg yolks and 2 tbs iced water and pulse until just combined and a dough forms.
  3. Turn out dough onto a floured work surface and gently bring together to form a disc. Enclose dough in plastic wrap and refrigerate for 1 hour.
  4. To make crème anglaise, heat milk, cream and vanilla paste in a saucepan over medium heat until hot.
  5. Whisk egg yolks and caster sugar together in a separate bowl. Slowly whisk in hot milk mixture.
  6. Return mixture to pan over low heat and stir for 5-6 minutes or until thick enough to coat the back of a spoon. Strain, cover and refrigerate until needed.
  7. Preheat oven to 180C.
  8. Divide dough in half, then roll out each between two sheets of baking paper until 3mm thick.
  9. Use dough to line 12 x 10cm round fluted tart tins with removable bases. Prick bases with a fork and freeze for 10 minutes.
  10. Cover pastry with baking paper and fill with dried beans or rice. Bake for 15 minutes, then remove beans and paper and bake for a further 10 minutes or until base is dry. Set aside to cool completely.
  11. Reduce temperature to 140C.
  12. To make filling, whisk all ingredients together in a bowl. Strain mixture into a jug and pour into cooled tart shells.
  13. Bake for 30 minutes or until just set. Set aside to cool to room temperature. Sprinkle tops with extra sugar. Using a blowtorch, melt sugar until evenly golden and caramelised.
  14. Divide tarts among serving plates and serve with crème anglaise to the side.
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