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 Perfect Match Lake Breeze Bernoota Shiraz Cabernet 2016 $17.00 in any 12 $18.00 in any 6 $20.00 each Price | options $17.00 in any 12 bottles Qty Add to cart Tamburlaine Wine Lovers Shiraz 2017 $20.40 in any 12 $21.60 in any 6 $24.00 each Price | options $20.40 in any 12 bottles Qty Add to cart Jack Estate Cabernet Sauvignon 2015 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Windfall Single-Handed Merlot 2017 $23.80 in any 12 $25.20 in any 6 $28.00 each Price | options $23.80 in any 12 bottles Qty Add to cart Procella II Chardonnay 2016 $38.25 in any 12 $40.50 in any 6 $45.00 each Price | options $38.25 in any 12 bottles Qty Add to cart x1 x2 Mount Pleasant Old Paddock & Old Hill Shiraz 2017 $42.50 in any 12 $45.00 in any 6 $50.00 each Price | options $42.50 in any 12 bottles Qty Add to cart 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 Spanish-style pork ribs with white bean salad Food Guy Parkinson’s back strap of lamb poached in extra virgin olive oil, grilled baby cucumber, whipped sheep yogurt Food David Thompson’s Country beef curry with chillies and holy basil With its abundance of red fruit flavours, the Tahbilk Grenache Shiraz Mourvèdre 2015 from Nagambie will complement the chillies in this dish. Velvety smooth, it has a seasoning of clove and kitchen spice, fine savoury tannin depth and savoury length.