Fresh Lemon Tart with Sauce of Berries

Name: Fresh Lemon Tart with Sauce of Berries
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: Serves sixteen (1 × 30cm deep tart case)
Cuisine: United Kingdom
Ingredients: 200 ml cold water; 30 g liquid glucose; 125 ml stock syrup; 300 g caster sugar; 100 g blackberries; juice of ½ lemon; 18 eggs; 500 ml whipping cream; 10 lemons, juiced and zested.; 800 g sugar; 250 g plain flour; 100 g caster sugar; 100 g chilled butter; pinch of salt; 1 egg; 300 g raspberries

Preparation info

Serves
sixteen
(1 × 30cm deep tart case)

Difficulty
Medium
Ready in
2 hr 30

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

The classic! A dessert we started with on our first menu, the idea of which stemmed from Marco Pierre White’s ‘White’ Heat book, Simple and clean-tasting, it instantly became a hit in our early days and is still, of course, a hit to the Present day.

Ingredients

For the Lemon Tart

18 eggs
500 ml whipping cream
10 lemons, juiced and

Europe
United Kingdom
Dessert
Vegetarian
Christmas

Method

Lemon Tart

Place all the ingredients into a large mixing bowl and blitz with a hand-held blender. Allow to settle. Skim off aerated bubbles or lightly blow torch to ‘pop’. Strain through a fine sieve.

Sweet Pastry

Sieve the dry ingredients and rub in the butter until the mixture resembles breadcrumbs. Add the egg and work it into the dough