Ingredients
Shortcrust Pastry:
250g Unsalted Butter (cold)
12ml White Wine Vinegar
62g Caster Sugar
107ml Cold Water
416g All-Purpose Flour (cold)
3g Salt
Lemon Tart Filling:
170g Whipping Cream
170g Lemon Juice
1 ½ Lemon Zest
140g Caster sugar
6 Eggs
Cassis & Mint Granita
200g Cassis Syrup
200g Water
1 Lemon, Juiced
2 Sprigs Fresh Mint
Preparation
Steps
-
Shortcrust Pastry:
1. Mix water, vinegar, sugar together
2. Add flour, cubed butter, salt to a food processor and pulse to form “breadcrumbs”
3. Add flour mix to a large bowl, make a well in the centre, pour in water and combine to form a dough.
4. Refrigerate for at least 20mins, overnight is best.
5. Roll out to 1cm thickness and line tart case.
6. Blind Bake at 170c for 15 mins with baking beans, and 10 mins with beans removed,
7. Set aside
Cassis & Mint Granita
8. Heat gently all ingredients together to infuse the mint and set aside. Once cooled pour the liquid into a freezer proof container & place in the freezer, stirring with a fork every 30 minutes to break up any ice crystals forming
-
Lemon Tart Filling:
9. Heat cream, juice & zest in a medium sized saucepan, bring to a light simmer,
10. Meanwhile, whisk together sugar and eggs
11. Once cream has simmered, pour onto eggs, whisking continuously to prevent curdling the egg.
12. Return the mixture back to the saucepan, stirring continuously on a light heat bring the mixture to 65c.
13. Remove from the heat immediately and strain through a fine sieve into a jug,
14. Pour into the blind baked tart case
