Glazed lemon tart with caramelised oranges

AT A GLANCE

  • Serves 6 people

  • 4 egg yolks
  • 395 gm sweetened condensed milk
  • 2 lemons, juiced and with rind finely grated
  • 2 eggwhites
  • 55 gm (¼ cup) caster sugar, plus extra for dusting
  • To serve: double cream
  •  
  • Vanilla bean pastry
  • 185 gm plain flour
  • 120 gm pure icing sugar
  • 115 gm chilled butter, coarsely chopped
  • ½ vanilla bean, scraped seeds, pod discarded
  • 2 egg yolks
  •  
  • Caramelised oranges
  • 220 gm (1 cup) caster sugar
  • 1 orange, juiced
  • 30 ml Cointreau
  • 4 oranges, peeled and thinly sliced
01   For vanilla bean pastry, process flour, icing sugar, butter and vanilla seeds in a food processor until mixture resembles fine breadcrumbs. Add egg yolks and process until pastry just comes together. Wrap in plastic wrap and refrigerate for 30 minutes. Bring pastry to room temperature. Lightly grease a 20cm round x 3.5cm-deep fluted flan tin with removable base. Roll pastry on a lightly floured surface to 3mm thick and line flan tin, trimming excess pastry, refrigerate for 30 minutes. Preheat oven to 180C. Blind bake pastry for 10 minutes or until lightly golden. Carefully remove baking paper and pastry weights and bake for another 5-10 minutes until crisp, then cool.
02   For filling, whisk egg yolks in a heatproof bowl over gently simmering water until thick and pale. Add condensed milk and lemon juice and stir to combine. Pass through a fine sieve, then add lemon rind. Using an electric mixer, whisk eggwhites until soft peaks form, then slowly add sugar and whisk on high until sugar has dissolved and meringue is glossy. Add meringue to lemon mixture and fold gently to combine. Pour into prepared tart case and bake for 10-15 minutes or until centre has just set (don’t let the top colour too much). Cool, then refrigerate for 1-2 hours or until cold.
03   For caramelised oranges, combine caster sugar and 200ml water in a saucepan over medium heat, bring to the boil and cook for 15 minutes or until golden. Add orange juice and Cointreau, stirring to dissolve sugar, then pour over sliced oranges in a heatproof bowl. Cover and refrigerate until needed.
04   To serve, dust tart with caster sugar and, using a blowtorch, gently caramelise top. Serve immediately with oranges and double cream.
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