Dhruv Baker’s Lemon, Lime & Cardamom Tart

Lemon Tarte (c) Kate Whitaker


Cardamom is a spice that works equally well in savoury and sweet dishes but when used in desserts like this one, you can really appreciate its floral, aromatic qualities


Serves 6–8

Ingredients
For the pastry:
• 125g plain flour
• good pinch salt
• 1 tbsp icing sugar
• 6 cardamom pods, seeds removed and finely ground
• 75g chilled unsalted butter, diced
• 1 egg yolk
• 1–2 tbsp ice-cold water

For the filling:
• 6 eggs
• 250g caster sugar
• 150ml double cream
• zest and juice of 3 lemons
• zest and juice of 2 limes

Method
1 First make the pastry. Put the flour, salt, icing sugar, ground cardamom and butter into a food processor and whizz until it resembles fine breadcrumbs. Add the egg yolk and water then pulse until the mixture comes together to make a firm but moist dough. Lightly shape the pastry into a disc, wrap in cling film and chill in the fridge for 20 minutes.
2 Roll out the pastry on a lightly floured surface and use it to line a 23cm fluted tart tin. Prick the base all over with a fork and return to the fridge to chill for 30 minutes.
3 Preheat the oven to 200°C/400°F/Gas mark 6.
4 Line the pastry case with baking paper, fill with baking beans or uncooked rice and bake blind for 12 minutes. Lift out the paper and baking beans and return the pastry case to the oven to bake for a further 5 minutes, until the pastry is pale golden and dry to the touch.
5 Reduce the oven temperature to 120°C/250°F/Gas mark ½.
6 For the filling, beat the eggs and sugar in a bowl until smooth. Stir in the cream, citrus zest and 160ml of the combined lemon and lime juices.
7 Pour this mixture through a sieve into a jug.
8 Place the tart case on a baking sheet and pour in half the filling. Slide the baking sheet into the oven and carefully pour the rest of the mixture into the tart case (this prevents spillage). Bake in the oven for 40–45 minutes, until set but with a slight wobble.
9 Allow to cool for 10 minutes and then remove the tart from the tin to cool completely on a wire rack before serving.

Recipes extracted from ‘Spice: Layers of Flavour’ by Dhruv Baker, published in hardback by Weidenfeld & Nicholson.

 

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