Preparation: 45 mins Cooking time: 1hr and 5 mins Serves: 8
Ingredients
175ml pouring cream
1½ tablespoons loose leaf Earl Grey tea
5 eggs
215g (1 cup) caster sugar
160ml (⅔ cup) strained fresh lemon juice
1 tablespoon finely grated lemon rind
Whipped cream, to serve
Pastry
265g (1¾ cups) plain flour
55g (¼ cup) caster sugar
150g unsalted butter, chilled, chopped
1 teaspoon finely grated lemon rind
¼ teaspoon vanilla bean paste
1 egg yolk, plus 1 egg, extra, whisked
1½ tablespoons chilled water
Syrupy Lemons
100ml water
100g caster sugar
1 teaspoon loose leaf Earl Grey tea
1 lemon, thinly sliced
Method
1 For the pastry, process flour, sugar, butter, rind and vanilla in a food processor until fine crumbs form. Add egg yolk and water. Process until dough just comes together. Turn onto a floured surface and knead until just smooth. Shape into a disc and cover with plastic wrap. Place in fridge for 1 hour to rest.
2 Roll out the pastry on a sheet of lightly floured baking paper to a 4mm-thick disc. Line a round 3.5cm-deep, 23.5cm (base measurement) fluted tart tin with removable base with the pastry. Trim excess. Place in fridge for 1 hour to rest.
3 Preheat oven to 190C/170C fan forced. Line pastry case with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove paper and weights and bake for 10 minutes or until golden. Brush with extra egg. Bake for 3 minutes or until sealed. Set aside to cool.
4 Meanwhile, place cream and tea in a saucepan over medium heat. Bring just to boil. Remove from heat. Set aside for 20 minutes to infuse. Strain through a sieve into a bowl. Whisk eggs and sugar in a jug. Whisk in juice and rind. Add cream mixture and stir until just combined. Stand for 15 minutes. Skim off foam.
5 Reduce oven to 150C/130C fan forced. Place tin on a baking tray. Pour egg mixture into pastry case. Bake for 25-30 minutes or until just set. Set aside to cool.
6 Meanwhile, for the syrupy lemons, line a baking tray with baking paper. Heat water, sugar and tea in a frying pan over medium heat, stirring, for 2 minutes or until sugar dissolves. Add lemon. Cook, turning, for 5-6 minutes or until translucent. Transfer lemon to prepared tray. Set aside to cool.
7 Top tart with cream and lemon and drizzle with a little syrup. Serve immediately.
Photography: Strecker & Dahl Recipes and Styling: Katrina Woodman Food preparation: Jo-Anne Woodman Art Direction and Styling: Anne Marie Cummins
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