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 Classic Lemon Tart Recipe 

 

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This has always been the passengers’ best loved dessert.  A simple recipe, this lemon tart just reminds me of my earliest days as a trainee in the kitchen : it has been with me from the start of my career and has not changed. Sitting on the open deck or in the restaurant, enjoying the lovely climate and ambience of our beautiful Caledonian Sky, Hebridean Sky or Island Sky, it’s such a pleasure to eat at the end of a gastronomic experience. It cleanses the palate at the end of the meal, before you head to the lounge to relax and enjoy the rest of your evening.

Many thanks,

Darren Marchant

Head Chef – the Sky Fleet    

 

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Ingredients - Serves 8 People

 

Pastry

500grms Plain Flour

150grms Icing Sugar

250grms Diced Butter

1 zest of Lemon

1 ½ eggs

Flour for Dusting

Lemon Filling

9 Whole Eggs

400grms Caster Sugar

5 Lemons (zest of 1 and juice of all 5)

250 ml Double Cream

Method

Pastry

1. Pre-heat oven to 180 degrees

2. Sieve flour and sugar into a bowl, then gradually work in the diced butter

3. Make a well in the centre of the flour, beat the eggs and the lemon zest then add to the centre of the well   

4. Knead the mixture with fingers to combine all the ingredients

5. Wrap pastry in cling film and place in fridge for at least 30 to 40 minutes

6. Roll out pastry on a lightly floured surface, just large enough to fill an 8inch flan ring

7. Lightly grease the flan ring, place the pastry into the flan ring and gently, with finger-tips, ease the dough into the crevasses of the flan ring

8. Do not cut off the over hanging pastry

9. Place grease proof paper over the flan and then fill with (ceramic) baking beans

10. Place in the oven for 10 minutes

11. Take out of the oven and remove the baking beans and greaseproof paper and trim the excess of pastry away

12. Lightly egg wash the flan. This will help to seal any holes in the pastry

13. Return to the oven for another 10 minutes

 

Lemon Filling

1. Whisk the eggs and sugar, add the lemon zest

2. Stir in lemon juice and cream into the egg mixture

3. Pass the egg mixture through a fine sieve then skim any excess froth from the top of the mixture

4. Turn the oven down to 120 degrees

5. Add the lemon filling to the tart and bake in the oven for 30 minutes

6. Remove from the oven and rest on the side

7. When rested cut into triangles and serve with fresh raspberries and clotted cream

 

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