Saturday, 18 June 2011

Masterchef Challenge --- Tarte au citron

This was one of last year's Masterchef challenge. The two contestants had to bake up the best lemon tart in a pressure test. I had a lot of lemons from my tree, which co-incidentally bore fruits for the first time last year. I actually like the look of the caramelised spots on the surface. Take it out of the oven earlier if you prefer a completely blonde look.


For the Pastry:
350g plain flour
pinch of salt
150g chilled unsalted butter, cubed
100g icing sugar
2 eggs, beaten

For the Filling:
4 whole eggs
2 egg yolks
275g caster sugar
3/4 cup thick cream
250ml lemon juice
finely grated zest of 3 lemons


  1. Sift flour and salt.
  2. Process flour and butter in a food processor until it resembles fine crumbs.
  3. Add in the sugar and eggs and pulse a few times until it binds.
  4. Knead lightly only enough to bring everything together into a ball.
  5. Wrap the dough in cling wrap and refrigerate for an hour.
  6. Preheat oven to 190C.
  7. Whisk eggs, egg yolks and sugar until pale and creamy.
  8. Add in the cream, lemon juice and zest.
  9. Roll the pastry out into a 23cm (9 inch) loose-based tart tin. 
  10. Chill again for 30 mins.
  11. Blind bake in 190C oven for 10 mins, remove the paper and the weights and bake a further 3-5 minutes.
  12. Turn the oven down to 150C. 
  13. Pour in the filling and return to the oven for 35-40 minutes.
  14. It will be slightly wobbly still when you take it out, but will firm up when it is cooled.

Bon appetit!


  1. This is one of my favorites. When I get back to my kitchen I will give it a go for sure.

  2. It's not too difficult. You can save time using bought short crust pastry. Alternatively make double batch, freeze half of the dough for next time. It'll keep for a couple of months in the freezer.


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