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For the sweet shortcrust pastry we need
25g icing sugar
100g unsalted butter, a 175g plain flower
one egg yoke
a table spoon of cold water. So add the flower
add the icing sugar
and add the butter
and what you need to do is you need to use your fingers
and create a fine breadcrumb
Ok so we're now going to add one egg yoke and one table spoon
of cold water to the mixture.
Ok so I've got a 10" tart case
which measures 25cm and 3 cm up
so on a piece of grease proof paper, I've measure 28cm that way and 28cm the other way, with a bit of pencil.
Turn over the grease proof paper so it doesn't touch the dough.
Grab your dough and we're going to put it in the centre of the paper.
Now we've got to that the pastry and put it into a greased tart tin.
We just need to go for it, don't chicken out. Otherwise it will be an absolute mess.
So now you want to make sure the pastry is covering the whole of the tart tin.
Taking a bit extra and we're going to press into the side.
With the excess pastry just leave it round the edge and we'll shave that off after.
Prick the base so when it cooks it doesn't blow up,
put the cling film on and put it in the fridge for half an hour to chill.
So the dough has been chilling for 20 minutes
and we need to preheat the oven
I'm using a fan oven and that will be 180
for other oven temperatures they'll be listed on screen.
For the filling you'll need
four lemons
zest and juice
five eggs, 125ml of double cream,
and 225g of caster sugar.
Once you've zested the lemons
you want to sieve the juice, just incase theres any excess pips
or any bits in there you don't want in your mixture.
We're going to add the zest, the caster sugar
and then the double cream. Just whip it all together and thats done.
So once the fillings done I like to put it into a jug
so it's a lot easier
to take to the oven
So now the pastry chilled we're going to blind bake our pastry
line it with tin foil
and people use baking beans
or I just use pudding rice
and just reuse it. So line it with tin foil.
And empty the rice
We're going to cook for
10 to
12 minutes and see how it goes.
So thats been about 12-13 minutes I'm just going to take
to bring the foil together
and just going to set that to the side.
With your knife
you're just going to carve round the outside
we're now going to pop it back into the oven
at the same temperature
for another 10-12 minutes
So we're now going to reduce our oven temperature to 150 fan
Now that is cooked
I'm going to pour a tiny bit in
and then take it over
put it in the oven and put the rest of the mixture in.
Ok so you need to cook that for 30-35 minutes
you want it to have a nice
wabble in the middle
but not over cook it so it cracks
so mines been in for half an hour now
and as you can see
theres a slight warble in the middle. So that it done. So that is Mary Berry's Tarte au Citron. Nice and easy!
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