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Recipe by Gordon Ramsay

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1. Video tutorial: Making shortcrust pastry

1. To make the pastry put the butter and sugar in a food processor and whizz until just combined. Add the egg and whizz for 30 seconds. Add the flour and process for a few seconds until the dough just comes together, (add 1 tbsp cold water if the dough seems too dry). Knead lightly on a surface dusted with flour then shape into a flat disc and chill for 30 minutes.
2. Heat the oven to 190C/fan 170C/gas 5. Roll the pastry out and use it to line a 20cm loose-based tart in or tart ring. Leave the excess pastry hanging over the edge. Rest for 20 minutes in the fridge. Line the pastry with foil or baking parchment and baking beans. bake blind for 15 minutes, until the sides just begin to colour. Remove the beans and foil and bake for another 5 minutes or until the base is cooked and lightly golden.
3. Brush the base with the melted chocolate and cool. Lower oven to 110C/fan 90/gas 1/2.
4. Whisk the eggs, yolks and sugar together in a bowl and stir in the cream. Finally, add the lemon juice - this will thicken the cream.
5. Strain the filling through a fine sieve into a jug. Pour half of the filling into the pastry case and put the pastry case onto the bottom oven shelf, pull the shelf half out and, keeping the tin level, pour in the remaining filling. Carefully push the shelf back and bake for 50-60 minutes until the filling is almost set. It should have a slight wobble in the centre. Trim the pastry level with the top of the tin and leave it to cool completely.
6. Dust with icing sugar and run a cook's blowtorch over the surface to give a brûlée effect.

Per serving

585 kcalories, protein 8.3g, carbohydrate 64.9g, fat 34.3 g, saturated fat 18.3g, fibre 1.1g, salt 0.12 g

Latest comments and suggestions

• Mary

  11 October 2008

  Mary rated and commented on this recipe

  

  This is the best Lemon tart ever, it keeps quite well too. Absolutely delicious. I would say though that using icing sugar for the top I found it difficult to carmelise even with my blow torch. I will try it with demerera I think.

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• kevgale

  02 November 2008

  kevgale rated and commented on this recipe

  

  5 stars to Gordon's lemon tart. I loved the dark chocolate after-taste. I didn't have a blow torch but it looked and tasted lovely anyway. I also now know how to make the perfect pastry for other tarts.

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• Dizza's

  22 December 2008

  Dizza's rated and commented on this recipe

  

  Did this as a pratice run. Superb, needed a little more lemon juice than recommended. Certainly a big hit with the family

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• angie baby

  28 December 2008

  angie baby commented on this recipe

  this is just gorgeous. pastry is delicious and filling is zingy and smooth. try it . you'll loveit.

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• MeringueFairy

  10 January 2009

  MeringueFairy commented on this recipe

  This tart was a cinch to make and looked gorgeous too at NYE dinner. Didn't like the chocolate in it though and won't add it next time, but apart from that absolutely delicious and very straightforward for anyone a bit worried about making pastry or tarts.

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• Heffrey

  10 February 2009

  Heffrey rated and commented on this recipe

  

  Delicious - but next time I would add more lemon juice.

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• kimskitchen

  28 February 2009

  kimskitchen commented on this recipe

  Was a beautiful tart - exactly as the recipe suggested. Everytone loved it. I brushed the base over a couple of times to give me a 2mm thickness of chocolate. Am using the pastry recipe again today for a rhubarb meringue tart.

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• Obi1

  07 June 2009

  Obi1 rated and commented on this recipe

  

  I made this tart for a sunday lunch with friends and everyone loved it and were really impressed that it looked and tasted so good. One friend even commented that it was better than one he'd eaten in a very popular restaurant the previous week! Very straight forward and very impressive!

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• Jem1923

  21 July 2009

  Jem1923 rated and commented on this recipe

  

  Great tart! First time I made pastry and it's very easy. The only problem I had was that my tart did't settle with the time and temperature given. I had to add and extra 10 minutes at gas mark 2. I don't know why. And it's nicer when you eat it the day after you make it.

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Ingredients

• 50g dark chocolate , melted
• 6 eggs (2 whole, 4 yolks only)
• 180g caster sugar
• 200ml double cream
• 2 lemons , juiced
• icing sugar to dust

SWEET PASTRY

• 125g unsalted butter
• 90g caster sugar
• 1 egg
• 250g plain flour

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 1 hour 30 minutes plus chilling

Ingredients

• 50g dark chocolate , melted
• 6 eggs (2 whole, 4 yolks only)
• 180g caster sugar
• 200ml double cream
• 2 lemons , juiced
• icing sugar to dust

SWEET PASTRY

• 125g unsalted butter
• 90g caster sugar
• 1 egg
• 250g plain flour

Per serving

585 kcalories, protein 8.3g, carbohydrate 64.9g, fat 34.3 g, saturated fat 18.3g, fibre 1.1g, salt 0.12 g

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