I remember the first time I made lemon tart, it was after tasting it and loving it – so I had to make it! It’s so simple to do but tastes so fine and lovely like a lot more work is involved. I’ve spiced things up here by adding ginger to give even more depth and character to a very classy dessert (the most classy in my opinion).
Lemon Tart with Ginger
for the ginger pastry
- 90g unsalted butter
- 30g dark brown soft sugar
- 1 medium egg yolk
- 150g plain flour, sifted
- 2 teaspoons ground ginger, sifted
for the lemon filling
- 5 medium eggs
- 150ml double cream
- 175g caster sugar
- 100ml lemon juice (from about 3 lemons)
- finely grated zest of 3 lemons
for the ginger cream
- 200ml double cream
- 1 stem ginger ball, finely chopped
- 1 tablespoon stem ginger syrup (from the jar)
For the ginger pastry: in a medium bowl, beat the butter with the sugar and egg yolk until smooth. Mix in the flour and ginger with a spatula or wooden spoon until the mixture starts to come together, then use your hands to gently knead the dough until it is smooth and comes into a ball. Flatten the pastry into a disc, wrap in cling film, and refrigerate for about half an hour, until firm but not hard.
Grease a 23cm round loose-bottomed flan tin (about 3cm deep) then roll the pastry between a sheet of non-stick baking paper and the cling film to 3mm thick. Remove the paper (and retain) then lower the pastry into the tin, cling film facing up, and press into the grooves. Place in the freezer for about 10 minutes and preheat the oven to 190°C (180°C fan)/375°F/gas mark 5.
Remove the cling film and trim the edges of the pastry in line with the sides of the tin. Prick the base with a fork, line with the retained paper (this is easiest to do after scrunching up the paper and flattening it back out) then fill with baking beans. Place the tin on a baking tray. Bake in the oven for 15 minutes before removing the beans and paper then bake for a further 10 minutes, until cooked through. Leave the pastry case in the tin and set aside while preparing the filling. Reduce the oven to 150°C (140°C fan)/300°F/gas mark 2.
For the lemon filling: beat the eggs in a medium bowl until smooth, then whisk in the cream, sugar and lemon juice. Pass the mixture through a sieve (to remove any lumps) and into a jug, then mix in the zest. Place the cooked case (still in the tin and on the baking tray) on the middle shelf of the oven and pour in the filling. Cook for 25-30 minutes, until just set, with a slight wobble in the middle. Leave to cool before removing from the tin, then chill.
For the ginger cream: place the cream in a large bowl with the chopped ginger and syrup and whip until thick. Serve with the chilled tart.