Today we're going to tackle the classic lemon tart, which can be tricky, but with all of these suggestions
we're gonna make it top notch. Oh - and we're paying special attention to this one:
Oh, hey.
First thing you want to do is create a crumbly pastry. So take your flour, get some butter, rub it together
or chuck it in a food processor, then stir in your sugar, add a little bit of orange zest and then finally
bring it all together with an egg.
The classic sweet paste is your flour, butter, sugar and an egg. You guys suggested the zest of something that complements it.
Orange - perfect.
You want to bring it together into one piece of dough but don't knead it, just kind of squeeze and press it together,
enough until you've got one lump. Then wrap that in cling film and let it rest in the fridge for half an hour.
Take your rested dough and on a floured surface, roll it out to about the thickness of a centimetre before lining a fluted tin,
preferably one with a loose bottom.
Now that may look impressive to you but that took 3 takes.
Be gentle with your pastry, roll it back over the pin, slide your tin into place, lift and roll.
And then without over working it, you want to push it into the corners. Lift and push,
with a little spare bit of pastry, just to tuck it in.
How hard are you pushing?
You want to be quite gentle with it 'cause the last thing you want to do is put your fingernail through a soft edge.
Trim the excess but not so it's completely flush 'cause pastry has the tendency to shrink back a little.
With your tart case lined, then put in some tin foil with baking beans. That just weighs it down.
You can use greaseproof paper but I prefer tin foil 'cause that too gets hot, as do the ceramic beans and they help to cook the pastry.
Rest the pastry in the fridge for another 20 minutes before you bake it at 180 degrees C for 15 minutes.
Then whip out the baking beans and cook for another 5.
For the filling, zest and juice 6 lemons.
That's a lot, but you guys said tangy - it is a lemon TART after all.
Then, providing you use all the weights and measurements which you can get down below,
it's the easiest filling ever. Just whisk in all the sugar, roughly 2 parts caster sugar, 1 part vanilla sugar,
Then crack in all the eggs and whisk in the cream. Pour the whole mix through a sieve into a jug - it's good to go.
Now this is your choice. We zested all those lemons and it's given that cream flavour,
but we've now sifted out all the zest. If you want you can put it back in and give it a whisk
now that we know there's no lumps of egg in there. That's up to you.
Once your tart case is golden and crisp - no soggy bottoms - then trim around the edge so it's flush,
place it back in the oven, which we've now turned down to 160 degrees C, and fill your lemon filling right up to the brim.
Bake it for 25 - 30 minutes and then leave it to cool.
There we go. A cooled lemon tart, ready to slice.
Now hold your horses, he's not gonna serve it on that chopping board 'cause that was something you said,
not to serve it on a chopping board 'cause you know what Ben's like. That's what this is for.
But what you want is to make sure you haven't got a soggy bottom. You should be able to hear this crunch...
Can't argue with that.
And there we go, with all of your help, a very classic lemon tart - SORTED.
It's not on a chopping board.
Lemon tart that is tart but sweet at the same time.
DELICIOUS! That is so good.
And a proper, crumbly, rich base. Give it a go. Or, in fact, if you want to try loads of other lemon stuff,
click on the 'i' up there, we've got tons of it.