My 2016 entry for the Eurovision party was this lower fat lemon tart on BBC Good Food, or tarte au citron seeing as I was bringing a French themed morsel to the party table. It uses low fat creme fraiche instead of cream but none of the party guests could tell it was a healthier take on the tart. I employed the services of Burford Brown eggs as I love the bright colour of their yolks and hope it produced a punchier looking dessert. I also increased the amount of pastry as in many of the comments people said they struggled to line the tart tin although I think my pastry could have been a little thinner.
For the pastry:
75g butter, cut in pieces
210g plain flour
1.5 tbsp icing sugar
1.5 tbsp extra virgin rapeseed oil
1 large egg yolk
For the filling:
3 medium eggs plus 1 large and 1 medium egg white
140g icing sugar, plus extra for dusting
2 tbsp finely grated lemon zest (about 4 lemons)
125ml lemon juice (from 4-5 lemons)
200ml tub half-fat crème fraîche
Rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar, then make a well and use a round-bladed knife to stir in the oil, egg yolk and 1½-2 tbsp cold water until dough comes together. Without overhandling, gather into a ball.
On a lightly floured surface, roll out so it fits a 23 x 3cm loose-bottom flan tin. Ease the pastry into the tin, then trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so it sits very slightly proud of the edge (this extra height helps in case of any shrinkage). Lightly prick the pastry base with a fork, then chill for about 10 mins. Heat the oven to 190C/170C fan/gas 5.
Meanwhile, make the filling. Beat the eggs and egg whites together with a wooden spoon until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. If the mix is at all lumpy, simply beat with a wire whisk. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.
Sit the chilled pastry case on a baking sheet. Line with baking parchment and baking beans and bake blind for 20 mins until well set. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden.
Strain the lemon mixture through a sieve. Beat the crème fraîche in a medium bowl until smooth, then slowly stir in the lemon mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in.
Reduce the heat to 150C/130C fan/gas 2. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hr, then serve with a light dusting of icing sugar. Best eaten the same day.