Vibrant Lemon Tart
Thermomix recipe: Vibrant Lemon Tart. Ready in 240 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 300 g plain flour
- 150 g unsalted butter, cold and cubed
- ½ tsp salt
- 120 g icing sugar
- 3 large egg yolks
- Seeds from ½ vanilla pod
- Finely grated zest of ½ lemon
- 1 egg, for egg wash
- Finely grated zest of 5 lemons
- Juice of 5 lemons (approx. 150-200 ml)
- 300 ml double cream
- 390 g white caster sugar
- 9 large eggs
- 1 large egg yolk
Instructions
- To make the pastry, add 300 g plain flour, 150 g cold cubed unsalted butter, and ½ tsp salt to the Thermomix bowl. Mix 10 sec / Speed 5 until a crumbly, sand-like texture forms.
- Add 120 g icing sugar, 3 large egg yolks, seeds from ½ vanilla pod, and finely grated zest of ½ lemon to the bowl. Mix 20 sec / Speed 4 until a soft dough forms. Alternatively, use Knead mode for 1 minute.
- Mould the dough into a flat rectangle, wrap it in cling film, and refrigerate for at least 1 hour (or overnight) until firm.
- Once chilled, roll the pastry between two sheets of baking paper to a thickness of approximately 2 mm. Place the rolled pastry in the freezer for 30 minutes.
- Preheat your oven to 190°C (Gas Mark 5). Line a 26 cm tart tin (2.5 cm deep) with the pastry, pressing it into the edges and leaving the excess hanging over the edge.
- Prick the base of the pastry all over with a fork. Scrunch up a sheet of baking paper several times to soften it, then place it on top of the pastry. Fill with baking beans or coins, covering ¼ of the way up the sides. Bake for 20 minutes, or until fully cooked.
- While the pastry bakes, prepare the egg wash: take a small piece of the leftover pastry dough and add it to the Thermomix bowl with 1 egg. Mix 10 sec / Speed 5.
- After 20 minutes, remove the tart from the oven. Carefully remove the baking paper and baking beans/coins. Using a pastry brush, brush the entire surface of the tart with the prepared egg wash to seal any holes. Return the tart to the oven for an additional 10 minutes.
- Remove the baked pastry case from the oven and allow it to cool completely on a wire rack.
- To make the filling, add the finely grated zest and juice of 5 lemons, 300 ml double cream, 390 g white caster sugar, 9 large eggs, and 1 large egg yolk to the clean Thermomix bowl. Cook 10 min / 60°C / Speed 5. Place the simmering basket on the lid instead of the measuring cup to prevent splatter.
- Strain the cooked lemon mixture through a fine sieve into a jug. Use a spoon to remove any bubbles from the surface of the liquid.
- Preheat your oven to 120°C (Gas Mark ½). Place the cooled pastry case back into the oven to warm up slightly for a few minutes.
- Carefully slide the oven rack out a bit. Pour the lemon filling into the warm pastry case, filling it to the top. Gently slide the rack back into the oven. Bake for approximately 25 minutes, or until the temperature of the filling reaches 70°C in the centre (use a digital thermometer). The centre should still have a slight wobble.
- Allow the tart to cool completely at room temperature before serving. This can take 1-2 hours.
- Just before serving, run a sharp knife around the top edge of the tart tin to trim off the overhanging pastry.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.