Lemon and Earl Grey tart

Lemon and Earl Grey tart

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Its Earl Grey tea with lemon - but the dessert variety! This tart is a tasty twist on an old classic.

The ingredient of Lemon and Earl Grey tart

  1. 175ml pouring cream
  2. 1 1/2 tablespoons loose leaf Earl Grey tea
  3. 5 eggs
  4. 215g (1 cup) caster sugar
  5. 160ml (2/3 cup) strained fresh lemon juice
  6. 1 tablespoon finely grated lemon rind
  7. Whipped cream, to serve
  8. 265g (1 3/4 cups) plain flour
  9. 55g (1/4 cup) caster sugar
  10. 150g unsalted butter, chilled, chopped
  11. 1 teaspoon finely grated lemon rind
  12. 1/4 teaspoon vanilla bean paste
  13. 1 egg yolk, plus 1 egg, extra, whisked
  14. 1 1/2 tablespoons chilled water
  15. 100ml water
  16. 100g caster sugar
  17. 1 teaspoon loose leaf Earl Grey tea
  18. 1 lemon, thinly sliced

The instruction how to make Lemon and Earl Grey tart

  1. For the pastry, process flour, sugar, butter, rind and vanilla in a food processor until fineu00a0crumbs form. Add egg yolk and water. Process until dough just comes together. Turnu00a0onto a floured surface and knead until just smooth. Shape into a disc and cover with plastic wrap. Place in fridge for 1 hour to rest.
  2. Roll out the pastry on a sheet of lightly floured baking paper to a 4mm-thick disc.u00a0Line a round 3.5cm-deep, 23.5cm (baseu00a0measurement) fluted tart tin with removable base with the pastry. Trim excess. Place inu00a0fridge for 1 hour to rest.
  3. Preheat oven to 190C/170C fan forced. Line pastry case with baking paper and fillu00a0with pastry weights or rice. Bake for 15u00a0minutes. Remove paper and weights andu00a0bake for 10u00a0minutes or until golden. Brushu00a0with extra egg. Bake for 3u00a0minutes oru00a0until sealed. Set aside to cool.
  4. Meanwhile, place cream and tea in a saucepan over medium heat. Bring just to boil. Remove from heat. Set aside for 20 minutes tou00a0infuse. Strain through a sieve into a bowl. Whisk eggs and sugar in a jug. Whisk in juice and rind. Add cream mixture and stir until just combined. Stand for 15 minutes. Skim off foam.
  5. Reduce oven to 150C/130C fan forced. Place tin on a baking tray. Pour egg mixture into pastry case. Bake for 25-30 minutes oru00a0until just set. Set aside to cool.
  6. Meanwhile, for the syrupy lemons, line au00a0baking tray with baking paper. Heat water, sugar and tea in a frying pan over medium heat, stirring, for 2 minutes or until sugar dissolves. Add lemon. Cook, turning, for 5-6u00a0minutes or until translucent. Transfer lemon to prepared tray. Set aside to cool.
  7. Top tart with cream and lemon and drizzle with a little syrup. Serve immediately.

Nutritions of Lemon and Earl Grey tart

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calories: https://schema.org
calories: NutritionInformation

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