Tarte au citron

Name: Tarte au citron
Prep time: 2 h
Cook time: 50 min
Yield: 8
Ingredients: 1 quantity of shortcrust pastry (see related recipe); 6 eggs; 250g caster sugar; 5 lemons - grated rind of 3, juice of 5; 150ml thick cream; 20g chocolate, melted, cooled

2:00

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0:50

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delicious.

delicious. - July 2003 , Page 100
Recipe by Valli Little

Photography by Geoff Lung

Ingredients
Nutrition

1 quantity of shortcrust pastry (see related recipe)
6 eggs
250g caster sugar
5 lemons - grated rind of 3, juice of 5
150ml thick cream
20g chocolate, melted, cooled

Energy 2013kJ	Fat saturated 11.00g
Fat Total 23.00g	Carbohydrate sugars 48.00g
Carbohydrate Total 58.00g	Dietary Fibre 1.00g
Protein 10.00g	Cholesterol 252.00mg
Sodium 212.37mg

All nutrition values are per serve.

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Method
Related Recipes

Step 1
Preheat oven to 180°C.
Step 2
Roll out pastry on a lightly floured board and use to line a 24cm loose-bottomed fluted tart pan. Refrigerate for 30 minutes. Line pastry with baking paper, fill with rice or pastry weights and bake for 10 minutes. Remove paper and weights and cook for 5 minutes or until crisp.
Step 3
Reduce oven to 150°C. Beat eggs and sugar in a bowl with a wooden spoon until just combined (don't over-mix). Add juice and rind, then leave to infuse for 30 minutes. Gently stir in cream and strain into a lipped jug. Place pastry on a baking tray and add filling until nearly full. Place in oven, then fill to the top with remaining filling.
Step 4
Bake for 30-35 minutes - the tart shouldn't have coloured but should have a slight wobble.
Step 5
Cool for 30 minutes then remove from pan. Place chocolate in a piping bag and pipe 'citron' on the tart.