Chef John always creates the most delicious desserts, and he hasn’t missed with this one either. The mouth-watering Kentish lemon tart has not disappointed and is super easy to make. We have taken inspiration from BBC Good Food.
You can also enhance the dessert by adding extras to your taste, like cream, ice cream or lemon shavings for an extra sour kick.
Ingredients
For The Pastry
140g unsalted butter
100g golden caster sugar
1 large egg
250g plain flour
For The Filling
410g evaporated milk
300g dark muscovado sugar
For The Cream
300g double cream
Zest 1 lemon
Method:
- To make the pastry, put the butter and caster sugar in a food processor. Add the egg and whizz for 30 secs, then add in the flour and whisk for a few secs more until the dough comes together.
- Dust your work surface with flour, bring the dough together with your hands and lightly knead, shaping the pastry into a flat disc. Cover with cling film and chill in the fridge for 30 mins. Heat oven to 180C/160C fan/gas 4.
- Roll out the pastry to £1 coin thickness and use to line a deep 23cm tart tin, then return to the fridge for 20 mins or until the pastry is hard. Line the pastry case with baking parchment, fill with baking beans and bake for 20 mins. Remove the baking beans and return to the oven for 5-10 mins until the base is golden and the sides are set.
- Meanwhile, make the filling. Whisk the milk and sugar together until light and fluffy, about 20 mins. Pour into the pre-baked pastry case and cook for 15 mins until risen and the surface is tacky. Remove from the oven and leave to cool.
- Pour the cream into a large bowl, add the lemon zest and lightly whip. Serve alongside the tart once cool.
Still hungry? Why not try our Chicken Caesar Salad
