This tart is a much lighter take on the lemon tart as we know it. First, the pastry is a pâte brisée, which is the base of most savoury tarts and is not as sweet and crumbly as your usual tart base due to the fact that there is no egg in it. Omit the sugar and you can use it for any savoury pies, quiches and tarts. Second, the lemon curd is lightened with whipped cream, which not only cuts the sweetness but gives the dessert a dramatic, airy texture. The sweetness and tartness of the berries finish it beautifully, but you could use fresh figs when in season; or poached rhubarb, or stone fruit.
- For the pastry, place sugar in mixing bowl and mill 10 seconds/speed 10. Add flour and salt then blitz 8 seconds/speed 6.
- Add seeds and butter then mix 8 seconds/speed 6. Finally add the cold water and blitz 8 seconds/speed 6. Tip the dough out onto a silicone mat or lightly floured bench and flatten into a disc before covering in cling film and resting in refrigerator for at least 2 hours.
- For the lemon cream, place sugar and lemon zest in a clean and dry mixing bowl and blitz 10 seconds/speed 10. Insert butterfly whisk, add lemon juice, salt, eggs and egg yolk and cook 7 minutes/90 degrees/Butterfly/speed 3 with the simmering basket in place of measuring cup. At the end of the cooking time, scrape down sides of mixing bowl and allow to cool by mixing 3 minutes/Butterfly/speed 1 without the measuring cup. You are aiming to reach a temperature of around 50 degrees.
- Remove butterfly. With the blades running on 2 minutes/speed 3, gradually add the butter through the hole of the mixing bowl lid until all incorporated.
- Strain lemon curd through a fine sieve into a bowl and cover with cling film, making sure it is directly in contact with the surface to avoid the formation of a skin on top of the cream. Refrigerate at least 2 hours.
- Preheat oven to 160C. Roll out the pastry on a floured bench, to about 4 millimetres thickness. Transfer into a lightly greased 24-centimetre tart tin and trim neatly any excess pastry hanging over the edges, ensuring there are no holes in the pastry. Rest in refrigerator for 20 minutes.
- Prick the chilled pastry gently using a fork; line the base with baking paper and fill with pie weights, rice or beans. Blind bake for 20 minutes (160C) before carefully removing the baking paper and weights; then bake for a further 10–15 minutes. Cool on a wire rack.
- When ready to serve, insert butterfly whisk, place pure cream and icing sugar in mixing bowl and whip to stiffen around 45 seconds–1 minute 30 seconds/speed 4 (keep a close eye on it or it may quickly turn to butter). Add chilled lemon curd and gently incorporate 10 seconds/Butterfly/speed 2. Scrape the sides and mix again 10 seconds/Butterfly/speed 3. Remove butterfly.
- Pour the lemon cream into the blind-baked tart case and spread evenly to fill the base. Garnish with the berries, dust with icing sugar and serve immediately.
AND… Macerate strawberries for a couple of hours (no longer) by halving them into a bowl and tossing with 1 tablespoon of sugar and a squeeze of lemon juice. They will release a lovely, light syrup, which can be sparingly drizzled over the tart for extra flavour.