Caramelised citrus curd tart

Caramelised citrus curd tart

By
From
French Lessons
Serves
8
Prep
20 mins
Cooking time
35 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1 quantity Sweet pastry, blind-baked into a tart shell
750ml Lemon tart filling
icing sugar

Method

  1. Preheat your oven to 180°C. Prepare a tart shell using sweet pastry, and blind bake for 10 minutes. Cool.
  2. Pour the lemon filling into the blind-baked tart shell and smooth the surface. Bake for 35 minutes. Remove from the oven and rest on a wire rack for at least 30 minutes before serving.
  3. When ready to serve, dust the surface with an even layer of icing sugar. Caramelise the surface with a small kitchen blowtorch until the sugar melts to a shiny caramel glaze. Allow to cool for 5 minutes before serving so that the caramel will harden to a crisp, crunchy layer.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again