Tuesday, 7 October 2008

Lemon Brulée Tart


A little sneak peak from a new project I am working on with my friend, class-mate and very talented photographer Marius Johannessen (www.marius.chiro.no). As all my friends know by now, I am working on a cookbook with my brother (Hlynur Pálmason-the amazing artist-www.hpalmason.com) which is taking a long time......maybe becouse I live in Sweden and he lives in Iceland!! ...but good things come to those who wait. This new project is all about desserts....my favorite, and I will keep you posted on how things are going and when it will be available.....hopefully next summer.


Sweet Pastry:
250g plain flour
125g butter
100g sugar
1 egg

Lemon Filling:
200ml double cream
180g sugar
6 eggs, (2 whole and 4 yolks only)
3 lemons, juiced
icing sugar – to dust

1. To make the pastry, put the butter and sugar in a food processor and whizz until combined. Add the egg and whizz for 30 seconds. Add the flour and process for a few seconds until the dough just comes together. Add a tbsp of milk if the dough seems too dry. Knead lightly on a flour dusted surface, then shape into flat disc, wrap with plastic foil and chill for 30 minutes.


2. Preheat the oven to 190C/fan 170C. Roll out the pastry evenly and line a 20 cm loose-based tart ring. Leave the excess pastry hanging over the edge. Line the pastry with tin foil or baking parchment and put a smaller oven-proof dish or some baking beans into the base, this will stop the bottom crust to rise. Bake blind for 15 minutes. Remove the foil and oven-proof dish or beans and bake for another 5 minutes or until the base is cooked and lightly golden brown.


3. whisk the eggs, yolks and sugar together in a bowl until fluffy. Stir in the cream. Finally add the lemon juce, this will thicken the cream.


4. Pour the filling in to the pastry case and place onto the bottom oven shelf. Bake for 50-60 minutes until the filling is almost set. It should be slightly wobbly in the center. Trim the pastry and leave it to cool completely. Dust with icing sugar and run a blowtorch or brulée-burner over the surface to give a brulée effect.

2 comments:

HLYNUR PÁLMASON said...

lýst vel á þetta, ég panta eitt stykki bók. Ég er mikill desert maður, flott mynd af kökunni ; )

Guðmundur Birkir Pálmason said...

Thanx bro :)