This lemon custard and strawberry jam tart comes with layers and layers of surprises. Coated with a crunchy brûlée top, a bite into this zesty delight unveils zingy lemon custard, followed by sweet strawberry jam and flaky shortcrust pastry. You’d also be glad to know this tart limits food waste by using whole eggs in the pastry and custard, rather than only yolks!
- 5 eggs
- ½ cup (110 g) caster sugar
- 2 tbsps cornflour
- 300 ml pouring cream
- 1 tsp finely grated lemon rind
- ¾ cup (180 ml) lemon juice
- 2 tbsps caster sugar, extra
- 1⅔ cups (250 g) plain flour
- 2 tbsps icing sugar
- 150 chilled butter, chopped
- 1 egg, beaten lightly
- 250 g strawberries, chopped
- ⅓ cup (75g) caster sugar
Make pastry. Place flour, icing sugar and butter in a food processor; pulse briefly, until coarse crumbs form. Add egg; pulse until just combined. Turn onto a work surface; bring pastry together to form a flat disc, taking care not to over handle (there may be little lumps of butter in the mix, but they will roll out). Cover pastry; refrigerate for 30 mins.
Meanwhile, make strawberry jam. Stir strawberries and sugar in a small saucepan over low heat until sugar dissolves. Simmer over low heat, stirring occasionally, and gently crushing, for 30 mins or until reduced to ⅓ cup. Cool. Refrigerate until cold.
Preheat oven 200 C. Roll pastry between sheets of baking paper until 3mm thick and large enough to line a 25 cm top and 23 cm base, 3 cm deep loose-based flan tin (reserve paper). Lift pastry into tin; ease into sides, trim pastry 5mm above rim of tin. Refrigerate for 30 mins.
Place flan tin on an oven tray; line pastry with reserved baking paper then fill with dried beans or rice. Bake for 15 mins. Remove paper and beans; bake for 10 mins or until browned lightly. Cool.
Reduce oven to 150 C. Spread cold jam over base of tart case.
Whisk eggs, sugar and cornflour in a medium heatproof bowl; whisk in cream, rind and juice. Place bowl over a saucepan of simmering water. Using a heatproof spatula, stir custard, scraping base of bowl, for 20 mins or until custard coats the back of the spatula. Pour custard over jam.
Bake tart for 20 mins or until just cooked (should still be slightly wobbly in the centre). Cool at room temperature for 30 mins. Refrigerate for 3 hrs. Just before serving, sprinkle extra sugar over tart. Using a kitchen blowtorch, heat sugar until golden brown. Cool.
TIP You will need about 3 lemons for this recipe. Make the jam with other berries if you prefer.