Lemon Syllabub in an Almond Pastry Tart


Note: This recipe contains raw eggs.


  • 200 g (7 oz) plain flour
  • 100 g (3 ½ Oz) unsalted butter, chilled and diced
  • 50 g (2 oz) ground almonds
  • 1 free-range egg yolk
  • icing sugar
  • chilled water


  • 300 mls (½ pint) double cream
  • 300 mls (½ pint) whipping cream
  • 1 free-range egg white
  • grated zest of a lemon, infused overnight in 3-4 tablespoons muscat wine, sweet Loire wine or cream sherry, with a little freshly grated nutmeg
  • icing sugar for dusting
  • freshly grated nutmeg


Rub the flour and butter together, and then with a knife stir in the ground almonds and then the egg yolk, a tablespoon or so of sifted icing sugar, and enough chilled water to bind it to a dough.

Chill it, wrapped, for half an hour. Roll out the pastry, and line a tart tin about 20-25 cms (8-10 inches and bake blind for 20 to 25 minutes in a preheated oven at 180°C/350°F/gas mark 4. Remove from the oven and cool.

Whisk the creams to firm peaks, add the wine and lemon zest, and then separately whisk the egg white and fold into cream.

Dust the pastry case with icing sugar, and spoon in the syllabub. Grate nutmeg on top before serving.