Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Marco Pierre White's Lemon Tart Recipe Food Marco Pierre White's Lemon Tart Recipe Preparation time Cooking time Serves 8 Recipe re-photographed from White Heat with permission from Marco Pierre White. Australian ingredients substituted where neccessary. Ingredients 500g plain flour 175g icing sugar 250g butter, diced Grated zest of 1 lemon Grains from 1 vanilla pod 1½ eggs 50g sieved icing sugar, to dust Flour, for dusting Butter, for greasing For the lemon filling 9 eggs 400g caster sugar 5 lemons (zest of 2 and juice of all 5) 250ml double cream Method To make the flan case Pre-heat the oven to 180ºC. Sieve the flour and icing sugar and work in the butter. Make a well in the flour mixture and add the lemon zest and vanilla grains. Beat the eggs and add to the well. Knead the mixture with the fingers, then wrap in clingfilm and leave to rest for 30 minutes in the refrigerator. Roll out the pastry on a lightly floured surface to a size just large enough to fill the flan tin or ring to be used. Using either a greased flan ring on a greased baking sheet, or a greased flan tin with a removable base, fold the dough into it. Gently ease the dough into the corners of the tin, ensuring a good 1cm overhang. Do not cut this off. Line the flan with greaseproof paper and fill with enough dry baking beans or lentils to ensure that the sides as well as the base are weighted. This helps give a good finished flan shape. Bake in the oven for 10 minutes. After 10 minutes, remove the beans and greaseproof paper and trim the overhang from the flan. Return the flan to the ovenfor a further 10 minutes. To make the lemon filling Whisk the eggs with the sugar and the lemon zest. Stir in the lemon juice and then fold in the cream. Remove any froth from the topof the mixture. To make the flan Reduce the oven temperature to 120ºC. Pour the cold filling into the hot pastry (this ensures that the pastry case will be sealed and hold the filling) and bake for 30 minutes in the oven. To serve Pre-heat a very hot grill. Sieve the icing sugar over the tart as soon as it comes out of the oven and then flash it briefly under the grill to caramelize the sugar. Cut into 8 slices. Food Preparation time Cooking time Serves 8 SHARE Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Lyndey Milan’s chipotle coffee chicken with corn and rainbow chard Food Rick Stein: Road to Mexico Words by Mark Hughes on 11 Jan 2018 Rick Stein recalls his first trip to Mexico as a ‘life changing’ experience. He travelled there as a wide-eyed young man back in the late 60s and, for the first time, dined on dishes like tacos, huevos rancheros and enchiladas. He was immediately besotted. “Apart from having the odd Indian or Chinese meal back in the UK, I had no idea about how exotic food could be, and to arrive at age 21 with no concept of what the food was like, it was a real blast. “I think it sort of set me on the course that I’m still on, spending a lot of time travelling around the world just looking for great food experiences.” Rick’s been a regular visitor to Mexico in the decades since, but just for short visits, so he was somewhat apprehensive when he embarked on his latest foodie adventure that would become the book and BBC TV series, The Road to Mexico. Get Rick Stein's sardines in tortillas with spicy tomato sauce recipe here . For more recipes and the full story with Rick, pickup a copy of Selector from all good newsagents, subscribe or look inside your next Wine Selectors delivery. OUT NOW: Road to Mexico by Rick Stein (Penguin Random House, RRP $49.99). Food Lyndey Milan’s smoked salmon souffles Being so delicate and refined, the soufflés could easily be overpowered with a wine that’s too rich. We recommend a youthful Semillon like the 2017 Synergy from Andrew Thomas Wines . It’s ripe yet so crisp, with mouth-watering acidity and the classic quinine-like layer so prized in the variety. A delicious match!