If you’re feeling more naughty than nice – and we all need a little break from those New Year’s resolutions at this point – this indulgent lemon tart pairs perfectly with the Crémant du Jura in this month’s Bubble Box. In the spirit of naughtiness, we opted for pre-prepped pastry, but if you fancy going all Mary Berry, do feel free to make your own!
5 medium eggs
150g golden caster sugar
100ml lemon juice – about four lemons
2tbsp lemon zest
150ml double cream
One packet of ready-made shortcrust pastry
Preheat your oven to 180C (gas mark 4), and then begin by making your pastry base. Roll out your ready-made pastry to around 3cm thick and lift it into a 24cm loose-bottomed tart tin. Prick the bottom with a fork and leave to cool in the fridge for about 20 minutes while your oven heats up.
Take your pasty base out of the fridge and line with parchment paper. Fill the paper with baking beans and blind bake your pasty case for about 20 minutes, or until the edges begin to brown. Remove the baking beans and parchment paper and continue baking for a further 15 to 20 minutes, until your pastry is golden and crisp all over. Remove it and turn the heat to 140C (gas mark 1).
While your oven cools, make your filling. It’s simple: just whisk together the eggs, sugar, lemon juice and zest for one minute, then add the cream and whisk until smooth. Add your filling to the pastry case and pop the tart back into the oven to bake for a further 30 to 35 minutes. Give your tart an hour or two to cool completely, then dust the edges with icing sugar. Serve with a dollop of crème fraiche or a drizzle of cream – and a cold flute of Crémant du Jura.