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Luscious lemon tart with blueberry compote
Luscious lemon tart with blueberry compote
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Prep Time:
75 minutes
Cook Time:
40 minutes
Total Time:
115 minutes
Indulge in a stunning lemon tart adorned with edible blooms for a show-stopping dining experience.
Ingredients:
  • 225g plain flour
  • 24.00 gm icing sugar, sifted
  • 125g chilled unsalted butter, chopped
  • 5 eggs, plus extra 2 egg yolks
  • 125ml lemon
  • 300ml thickened cream, plus extra to serve
  • 330g caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 125g punnet blueberries
  • Edible flowers (see notes), to serve
Instructions:
  • Combine flour, icing sugar, and a pinch of salt in a food processor. Pulse until mixed, then add butter and blend until crumbly. Incorporate 1 egg yolk and 1/4 cup (60ml) iced water. Blend until a smooth ball forms. Wrap the dough in plastic and refrigerate for 30 minutes.
  • Preheat your oven to 180°C and generously grease a 22cm loose-bottomed tart pan.
  • Roll out the pastry on a lightly floured surface to a 5mm thickness and use it to cover the tart pan. Trim any extra pastry and refrigerate for another 15 minutes. Line the pastry with parchment paper and baking weights or uncooked rice. Bake for 10 minutes, then remove the paper and weights and bake for an additional 3 minutes until light golden and dry. Allow to cool slightly.
  • Lower the oven temperature to 130°C.
  • In a saucepan over low heat, combine 5 eggs, the extra egg yolk, lemon zest and juice, cream, and 1 cup (220g) sugar. Stir until lukewarm and the sugar is dissolved. Strain the mixture into a jug, then pour into the tart shell. Bake for 25 minutes or until just set. Let the tart cool completely.
  • In a pan, combine the remaining 1/2 cup (110g) sugar, vanilla pod and seeds, and 1/3 cup (80ml) water. Stir over low heat until sugar dissolves. Increase heat to medium and simmer for 3-4 minutes until syrupy. Add blueberries and cook for 1-2 minutes until they begin to soften and release juice. Remove from heat and let cool completely.
  • Garnish tart with whipped cream, blueberry compote, and edible flowers before serving.

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