Lemon-buttermilk tart

Like a custard tart, but with a refreshing tang.
Lemon-buttermilk tartBen Dearnley
10 - 12
1H 10M

A fresh spin on a custard tart that’s rich but kept in line by the sourness of lemons and buttermilk. Pâte sablée can be difficult to work with if it warms up; if it is a warm day, consider rolling the pastry out between two sheets of baking paper, then chilling it briefly again before lining the tin.


Pâte sablée


1.For pâte sablée, place flour on a work surface, add sugar and butter and rub in butter with your fingertips until coarse crumbs form. Add yolks, 2 tbsp iced water and a pinch of salt and lightly knead with the heel of your hand until the pastry just comes together. Flatten into a disc, wrap in plastic wrap and refrigerate to rest (2 hours). Roll out pastry on a lightly floured surface to 5mm-thick round and line a 28cm-diameter loose-bottomed fluted tart tin, then refrigerate to rest (1 hour).
2.Preheat oven to 180°C. Blind-bake tart until golden on the edges (15-20 minutes), remove paper and weights and bake until golden and crisp (5-7 minutes), then brush base with eggwhite, bake for 1 minute to seal, then reserve until required.
3.Meanwhile, blend buttermilk, yolks, sugar, butter, lemon rind and juice, flour, vanilla and ¾ tsp salt in a food processor until combined. Transfer to a jug and allow foam to settle (20-30 minutes), then skim foam from top and discard.
4.Reduce oven to 175°C. Place tart base on an oven tray, transfer to oven, then carefully pour buttermilk mixture into tart case and bake until just set with a slight wobble in the centre (20-25 minutes). Set aside to cool to room temperature (1½-2 hours), then top with flaked almonds and dust with icing sugar to serve.

To blind bake, line a pastry-lined tart tin with baking paper, then fill it with weights (ceramic weights, rice and dried beans work best).


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