Café Gandolfi Lemon Tart

In another rapid fire updating of the Cake Club blog, we have Shona’s Lemon Tart from 2 weeks ago. This was deliciously sticky and greatly enjoyed by a rather depleted crowd, who were pleased at the low turnout because they got to eat more cake. Hoorah! Shona’s report follows.

Here’s a wee gem of a recipe from one of my fave restaurants in Glasgow – Café Gandolfi.

HOT BUTTER SHORTBREAD PASTRY CASES (makes one 28cm tart case)
50g sugar
125g butter
175g plain flour

Pre-heat oven to 140°C.

Melt the sugar and butter in a bowl then stir in the plain flour. Keep stirring until it forms into a ball, then let it cool slightly before pressing the mixture into a loose bottomed tart case.

Bake in a low oven until lightly golden. This takes about 10-15 mins.

LEMON TART
Zest and juice of two large lemons
250g caster sugar
200ml double cream
6 eggs
Jar of good lemon curd

Pre-heat oven to 140°C.

The filling is best made the day before and left to settle in the fridge.

Beat together the eggs and sugar, then stir in the cream followed by the lemon juice and zest.

Keeping the tart case (above) in the time, pour in lemon mixture while it is sitting on the middle shelf of the oven. It’s impossible to move a full tart into the oven without spilling it.

Bake in the oven for approx 25mins. When you remove the tart from the oven it should not move when you give it a gentle shake. The top will look a bit bubbly and brown in places.

Remove from the oven and leave to cool. As soon as it is cold, dollop on a few tablespoons of lemon curd and spread gently over the top in a thin layer.

Serve with greek yoghurt.

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Published in: on July 27, 2010 at 17:58  Leave a Comment  

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