These light, creamy, tangy tarts are based on a recipe by chef
Peter Doyle. You could make one 22cm-diameter tart instead of
individual tartlets; if you do, bake the pastry for an extra 15-20
9eggs350 gmcaster sugar250 ml (1 cup)lemon juice (about 4½ lemons) and finely grated rind of 2 lemons300 gmdouble cream, plus extra for servingFor dusting:icing sugarPâte sucrée150 gmunsalted butter, at room temperature30 gmpure icing sugar, sieved1egg yolk250 gm (1 2/3 cups)plain flour, sifted
For pâte sucrée, beat butter in an electric mixer until pale (3-5 minutes), add icing sugar and mix to just combine, then add yolks and 1 tbsp water and mix to combine. Gradually add flour until a dough forms, turn onto a lightly floured surface and lightly knead until smooth. Form into a disc, wrap in plastic wrap, refrigerate until firm (3-4 hours).
Meanwhile, whisk eggs, sugar, lemon juice and rind in an electric mixer to combine, add cream and mix to combine, transfer to a jug and refrigerate until froth rises (30-40 minutes), then skim froth from surface and strain mixture through a fine sieve.
Roll out pastry on a lightly floured surface to 5mm thick, line six 12cm-diameter tart tins, trim edges, refrigerate until firm (2-3 hours).
Preheat oven to 190C. Blind bake pastry cases (15-20 minutes), remove paper and weights and bake until pastry is just cooked (5 minutes), then reduce oven to 140C. Pour lemon mixture into pastry cases and bake until just set and not wobbly (15-20 minutes). Cool to room temperature, dust with icing sugar and caramelise tops with a blowtorch (optional). Serve with cream.