Earl Grey Lemon Tart with Shortcrust Pastry
Buttery shortcrust pastry filled with a smooth creamy lemon earl grey custard. Sweet and tangy tart full of bright zingy flavor.
Servings: 1 9" Tart
Calories: 322kcal
Ingredients
Shortcrust Pastry
- 250 g (2 cups) all purpose flour
- 50 g (½ cup) powdered sugar ,sifted
- ½ tsp fine salt
- 150 g (⅔ cup) butter/plant based butter ,cubed
- 1-3 tbsp ice water*
Lemon Custard
- zest of one lemon
- 158 mL (⅔ cup) lemon juice
- 148 g (5.2 oz) silk tofu
- 132 g (½ cup + 1 tbsp) coconut cream*
- 33 g (2½ tbsps) butter/plant based butter ,melted
- 180 g (¾ cup + 2 tbsp) sugar ,preferably white
- 33 g (4 tbsp) cornstarch
- ¼ tsp ground turmeric
- 5 g (3 tea bags) earl grey tea
Instructions
Pastry Time
- To make the crust, combine the flour, powdered sugar and salt together. Add in the cubes of butter and use a fork or pastry cutter to cut the butter into the dough until it starts to appear like coarse sand (should still see small clumps of butter). Add in the ice water one tablespoon at a time, using your hands or a pastry cutter to bring the dough together. Only add as much water as you need to form the dough. The less water you add the better.
- When the dough comes together in your hands and still has specks of butter, begin shaping it into a disk, wrap in cling wrap then refrigerate for at least 30 minutes.*
- Once the dough has chilled, place a sheet of parchment paper on your work surface and lightly dust with flour. Position the dough at the center then place another sheet of parchment on top. Begin rolling the pastry until it is 10" in diameter and ⅛" thick. Gently transfer the pastry to your tart pan, lightly pressing it into the corners. Trim off any excess pastry and prick the base and sides with a fork. If any tears form, patch it up with leftover pieces of dough. Place the pan in the freezer for 15 minutes to chill the pastry.
- Meanwhile, preheat the oven to 400°F (200°C) and prepare your baking beans and a glass bowl where you can place your hot beans in later. Line the chilled tart crust with parchment paper large enough to cover the tart while including some overhang. Fill it with the baking beans, spreading it to the corners and up the sides. Bake for 20 minutes.
- Reduce the heat to 350°F (180°) then use the parchment paper overhang to remove the beans. Continue to bake the crust, uncovered, for 10-15 minutes or until the base starts to firm up and develop some browning.
Lemon Custard
- While the crust is baking, start making the earl grey lemon filling. In a small pot, heat the coconut cream and tea until scalding. Quickly remove from the heat, cover the pot and leave to steep for 5-20 minutes. Remove the tea bags and pour the infused cream into a food processor together with the other ingredients and blitz everything together. Taste and adjust the sweetness as needed.
- Once the pastry is done baking, pour the filling into the tart case (yes, even if the crust is still hot). Bake the lemon tart for 30-40 minutes or until the filling has set but still a bit wobbly. Remove from the oven and cool completely before refrigerating. Chill the tart for at least 4 hours before serving. Enjoy!
Notes
*You can replace the ice water with cold vodka. It's said to yield a flakier crust though I have not tried it. Also, no need to use up all 3 tablespoons of water if your dough already comes together nicely.
*Refrigerate a can of coconut milk then scoop up the white cream for this tart. You can also use canned coconut cream making sure to leave the clear liquid behind. Reserve the clear liquid for other recipes/smoothies.
*The tart dough can be made up to 3 days in advance and kept in the fridge.
Recipe adapted from Domestic Gothess