Raymond Blanc demonstrates how to make a “zingy” and “creamy” lemon tart in under one hour.
RAYMOND BLANC is a French chef and the owner of Oxfordshire’s Belmond Le Manoir aux Quat’Saisons, which has two Michelin stars. He is also the originator of the Brasserie Blanc restaurant chain. Raymond frequently shares his favorite recipes, which include a variety of delectable desserts, with his fans.
Raymond Blanc will host the renowned food show Simply Raymond Blanc on ITV tonight. After migrating to the UK in the 1970s, the Frenchman became one of Europe’s best chefs and now owns a number of restaurants across the country.
A lemon tart is a delicious dessert that is both visually appealing and simple to prepare.
Raymond claims that his lemon tart recipe is one of the most popular on his website.
“It’s relatively easy to make and well worth it for the zesty lemon tang and creamy custard — a fantastic sweet and sour experience that is sure to surprise your guests,” he said.
“Perhaps that’s why it’s always been one of my most popular recipes on my site.”
120 g unsalted butter, diced, at room temperature
75g sifted icing sugar, plus additional for dusting
three yolks of an egg
250g all-purpose flour
water (two tablespoons)
Five medium free-range or organic eggs
150 grams of caster sugar
85 milliliters lemon juice
two tablespoons finely grated lemon zest
Double cream, 150 mL
The lemon tart is easy to make and serves four to six people in eight simple steps.
Cooking time is only 55 minutes.
Raymond suggested that you start with the sweet pastry.
Mix the soft butter and icing sugar to a cream in a large mixing basin with a spatula or wooden spoon, then whisk in two of the egg yolks.
Add the flour and massage the butter mixture and flour together with your fingertips to make a crumbly texture.
Pour in the water and knead the ingredients into a ball.
Knead the pastry on a lightly floured work surface with your palms until it is well combined.
Refrigerate the pastry for 30 minutes after flattening it gently with the palm of your hand.
Make the lemon cream next.
Whisk together the eggs, sugar, lemon juice, and zest in a large mixing dish for a few seconds.
Place the cream in the fridge after whisking it in.
Roll out the pastry into a 3mm thick circle on a lightly floured work surface.
Unroll the pastry over a 24cm loose-bottomed pan using the rolling pin. “Brinkwire News in Condensed Form.”