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 minutes.
- 9 eggs
- 350 gm caster sugar
- 250 ml lemon juice (about 4½ lemons) and finely grated rind of 2 lemons (1 cup)
- 300 gm double cream, plus extra for serving
- 150 gm unsalted butter, at room temperature
- 30 gm pure icing sugar, sieved
- 1 egg yolk
- 250 gm plain flour, sifted (1 2/3 cups)
- 1For 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).
- 2Meanwhile, 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.
- 3Roll out pastry on a lightly floured surface to 5mm thick, line six 12cm-diameter tart tins, trim edges, refrigerate until firm (2-3 hours).
- 4Preheat 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.