PREP TIME: 15 Mins
COOK TIME: 50 Mins
SERVES: 6-7 people
Knowing we lived in Switzerland for a chunk of our life overseas, a good friend of mine, Kate Campbell (a wonderful cook and total foodie), was kind enough to invite us over for dinner as she had a Swiss woofer staying. Ollie (a chef by trade in Switzerland) had kindly offered to cook us a Swiss feast and allow us a walk down memory lane.
We dined on delightful light and fluffy cheesy canapes, followed up with delicious main (which was our favourite in Zurich), urcher Geschnetzeltes-Creamy Veal Ragout. Then to finish, a divine lemon tart, so simple in the making yet so captivating on the palate.
I begged (and succeeded) for his secret recipe which he allowed me to share with you. Quick in the making and totally delicious, the perfect end to a dinner party. Enjoy.
Juice of 3 lemons
Juice of 1 orange
1 egg yolk
250g plain flour
100g icing sugar
125g butter (chilled)
2 egg yolks
1 tablespoon cold water
1.Pre-heat your oven to 160degC.
2.First start on your pastry. Chop up your chilled butter and put in a blender with the flour and icing sugar and process until the mix is similar to breadcrumbs (if you don’t have a blender, just rub the butter through the flour with your fingers).
3.Add in the yolks and continue to blend and then add the 1 tablespoon of water and mix until it all comes together. Remove from blender and flatten out pastry with your hands into a disc shape then wrap the dough in Glad Wrap and pop into fridge for at least 30 minutes.
4.To make your filling, in a small bowl pour the lemon and orange juice and tip in the sugar and thoroughly combine until the sugar has dissolved.
5.In another bowl, whisk your eggs and egg yolk until thoroughly mixed but not fluffing (some people then like to sieve the eggs at this point to ensure a smooth final product). Whisk in the cream.
6.Tip in your dissolved sugar/lemon/orange juice and stir until fully combined.
7.Remove pastry dough from fridge and roll it out on a lightly-floured surface to about 0.3 to 0.4cm thickness.
8.In a tart tin, about 22cm, press the dough down gently on the bottom and sides then trim off any excess pastry. Prick the base and edges with a fork and pop back in fridge for 30 minutes.
9.Line the pastry case with baking paper or tin foil and tip in some pastry weights or simply some rice and blind bake for about 10 minutes, then remove the rice and foil and cook for a further 15 minutes until crisp.
10.Remove from oven and pour in the lemon mixture and bake for a further 25-30 minutes.
11.Remove from oven and leave to cool. Sprinkle with a little icing sugar before serving. Serve with a big dollop of cream.
NB:If you don’t have time to make the pastry, simply buy a pre-made one in the frozen section at the supermarket, it will reduce a lot of time in the making.