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Lemon tart with confit of oranges and creme fraiche
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Prep Time:
305 minutes
Cook Time:
90 minutes
Total Time:
395 minutes
Citrus-infused gourmet tart fit for royalty.
Ingredients:
  • 250g plain flour
  • 110g icing sugar
  • 110g unsalted butter, chilled, cut into small pieces
  • 1 egg
  • 3 egg yolks
  • 165g caster sugar
  • Grated rind of 2 lemons
  • 200ml lemon juice
  • 180ml thickened cream
  • Creme fraiche, to serve
  • 2 oranges, halved, thinly sliced
  • 4 cardamom pods, lightly crushed
  • 1 cinnamon stick
  • 1 bay leaf
  • 500g caster sugar
  • 40.00 ml brandy
Instructions:
  • Prepare the orange confit by soaking the oranges in cold water overnight. Drain and combine with spices, bay leaf, and water in a saucepan. Simmer until oranges are transparent. Add sugar and cook until jam-like. Remove spices and bay leaf, stir in brandy, then cool.
  • In a food processor, blend flour and icing sugar, then pulse in butter until mixture resembles fine breadcrumbs. Add egg and pulse until dough forms a ball. Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes. Roll out chilled pastry and line a 26cm loose-bottomed tart pan, then freeze for 10 minutes.
  • Preheat your oven to 190°C to ensure the perfect temperature for your dish.
  • Place baking paper in pastry shell, add pastry weights or uncooked rice, and bake for 10 minutes. Remove paper and weights or rice, then bake pastry for an additional 5 minutes.
  • Lower the oven temperature to 175°C.
  • In a bowl, whisk together the eggs, yolks, and sugar until smooth. Mix in the lemon rind and juice, then fold in the cream. Strain the mixture into the tart shell. Bake for 15 to 20 minutes until the filling is just set. Serve at room temperature with the confit and creme fraiche.

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