To me this is heaven on a plate. The combination of a lemon tart with a brûlée topping is decadent but not too sweet.
Ingredients
For the lemon brûlée tart
- 400g sweet short pastry
- ⅔ cup sugar, plus extra for the top
- ½ cup cream
- ½ cup lemon juice
- 1 whole egg
- 4 egg yolks
- 1 tablespoon finely grated lemon zest
Method
For the lemon brûlée tart
- Preheat the oven to 150°C (140°C fan bake).
- Roll out the pastry on a lightly floured surface to about a 6mm thickness.
- Line a 33 x 12cm tart tin with the pastry and trim the edges.
- Whisk together all the other ingredients and pour into the tart shell.
- Bake for 25–35 minutes or until the custard is set. Set aside to cool.
- To serve, sprinkle 1–2 tablespoons of sugar over the tart.
- Move a blowtorch flame evenly back and forth just above the tart until the sugar is caramelised.