Lemon Tart

By Adam Mead - Head Chef, Locale Restaurant
Feature recipe for December 2016

Serves 12

Sweet Pastry

  • 200g plain flour
  • 100g castor sugar
  • 100g butter
  • pinch of salt
  • 1 whole egg

Dice the butter, bring to room temperature. Combine with the sugar and flour and mix on a low speed until you have a sandy consistency. Add the egg and stop mixing as soon as the pastry comes together. Rest for at least half an hour before rolling. Preferably overnight. After the tart base has been rolled, rest it for at least 10 minutes in the fridge. Line with baking paper and fill the shell with baking beans. Bake at 170˚C for 15 minutes, remove the beans, cover the edges with foil and cook for a further 5 to 7 minutes until golden brown. Finish with egg wash.

Tart Mix

  • 9 whole eggs
  • 250g castor sugar
  • zest of 4 lemons
  • 165g lemon juice
  • 300g full cream

Combine the eggs, sugar, lemon zest and lemon juice. Bring the cream to the boil separately, then combine with the sugar and egg mix. Cook over a bain marie until the mix coats the back of a spoon, around 70˚C. Pass through a sieve, pour into the pre cooked tart base. Bake in the oven at 140˚C for15 minutes or until set.

Poached Rhubarb

  • 1 bunch rhubarb 250g castor sugar
  • 1 star anise 250g water
  • 1 stick cinnamon ½ pomegranate, to garnish
  • 1 vanilla bean

Wash the rhubarb and cut into pieces. Combine the water, sugar, vanilla, cinnamon and star anise and bring to a simmer. Allow to cool slightly before adding the rhubarb. Bring back to a simmer and cover with baking paper. Cook gently for around 10 minutes or until just cooked. Take care as the rhubarb can go from undercooked to overcooked very quickly. Add pomegranate to rhubarb mixture.

Enjoy this dish with De Bortoli Noble One Botrytis Semillon 

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