(makes 3 tarts)
750g Amalfi Lemon Juice
800g Double Cream
1100g Italian Eggs
1100g Caster Sugar
Blend the juice, cream and eggs with a stick blender
Whilst blending slowly add the sugar
Taste and adjust the seasoning with citric acid solution
Pass through a chinois and reserve in the fridge
Make at the latest the night before and skim before use
Warm over a double boiler to 45’C and transfer to a blind baked tart case Cook at 110’C for 15-22 mins or until a wobble has developed.
Do not refrigerate
(makes 3 tart cases) 470g Plain Flour 180g Icing Sugar
60g Ground Almonds 4g Salt
240g Butter
100g Italian Eggs
Blend all ingredients but the eggs to crumbs in the thermomix
Transfer to the work surface, make a well and add the eggs
Slowly dragging the flour mix in work with your hands until a smooth dough is formed. Split into 340g balls, flatten, cling film and reserve in the fridge
Blind bake for 10 mins @180’C with blind baking beans
Remove the beans and bake at 160’C for a further 10 mins or until golden
Wash with egg and cook the tart straight away