Recipes

Ingredients

• 140g butter
• 75g icing sugar
• 25g almond powder
• 1 egg
• 250g flour
• Zest of a lemon
• 25g black chocolate

• 100g sugar
• Zest of a Lemon
• Zest of a lime
• 8cl lemon juice
• 2 eggs
• 100g butter

Method

1. Preheat oven to 180 degrees C
2. Mix the icing sugar, butter and zest in a bowl.
3. Add the almond powder and flour until you get a ball
4. Wrap the dough in cling film, then chill for at least 30 mins.
5. Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin.
6. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork.
7. Bake the pastry for 15min at 180 degrees C until biscuity. When the crust is ready, remove it from the oven and leave to cool
8. Melt the dark chocolate and pour over the inside of the crust. This will protect the crust and keep it crispy when pouring the filling

1. In a bowl mix the sugar with the lemon and lime zest and let it the flavour infuse for 10-15min
2. In a heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and whisk to combine.
3. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (it can take 10 to 20min), it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
4. Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth.
5. Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled.