Lemon curd tart
Citrus-swirled pastry & fresh raspberries
Lemon curd tart
Citrus-swirled pastry & fresh raspberries
“Many wonderful desserts in the Med celebrate the bounty of citrus. I’ve embellished this lemon tart by rolling and flavouring pastry to create amazing texture, as the Portuguese and French do so well. ”
Serves 6
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 341 17%
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Fat 16.8g 24%
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Saturates 7.5g 38%
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Sugars 22.7g 25%
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Salt 0.6g 10%
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Protein 8.1g 16%
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Carbs 51.3g 20%
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Fibre 1.6g -
Of an adult's reference intake
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Ingredients
- 120 g icing sugar , plus extra for dusting
- 320 g sheet of ready-rolled puff pastry , (cold)
- 5 lemons , (120ml juice total)
- 4 large free-range eggs
- 150 g raspberries
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Method
Preheat the oven to 190°C/375°F/gas 5. Dust a clean work surface with icing sugar, then unroll the puff pastry, discarding the paper. Dust the pastry with icing sugar and finely grate over the zest of 2 lemons, then roll it tightly back up and slice into 1cm discs. Rub a 24cm non-stick ovenproof frying pan with olive oil, then distribute the pastry discs around the sides and base, pressing them together really well to create one piece of pastry. Bake on the bottom of the oven for 20 minutes, or until lightly golden.
Meanwhile, finely grate the zest from the remaining lemons into a large heatproof bowl, and squeeze in all the juice (you’ll need 120ml). Whisk in the icing sugar and eggs, then place the bowl over a pan of simmering water on a medium heat. Whisk continuously for around 10 minutes, or until thickened, then remove from the heat. Pour the lemon curd into the pastry case, then finish under a hot grill for a few minutes (cover any pastry edges with tin foil, if it starts getting too dark). Serve at room temperature, with a few fresh raspberries scattered on top and the rest on the side.
Meanwhile, finely grate the zest from the remaining lemons into a large heatproof bowl, and squeeze in all the juice (you’ll need 120ml). Whisk in the icing sugar and eggs, then place the bowl over a pan of simmering water on a medium heat. Whisk continuously for around 10 minutes, or until thickened, then remove from the heat. Pour the lemon curd into the pastry case, then finish under a hot grill for a few minutes (cover any pastry edges with tin foil, if it starts getting too dark). Serve at room temperature, with a few fresh raspberries scattered on top and the rest on the side.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited