Yield: 4 servings
|1 \N||450 gram pkt shortcrust pastry sheets|
|50 grams||Caster sugar|
|50 grams||Ground almonds|
|75 grams||Caster sugar|
|150 millilitres||Double cream|
|1 \N||Lemon and a mint sprig to decorate|
|1 \N||Punnet strawberries|
|30 grams||Light brown sugar|
|1 small||Bunc mint|
FOR THE COMPOTE
Preheat the oven to 220c/425f/Gas 7.
1 Unroll the pastry and use to line four 11.5cm/4in tart tins. Line with greaseproof paper and baking beans. Transfer to the oven and bake blind for 6-7 minutes.
2 Grate and juice the two lemons. Crack the two eggs into a large bowl and add 50g/2oz caster sugar. Using an electric whisk, whisk the mixture for 2 minutes until light and foamy. Fold in the ground almonds, lemon rind and juice.
3 Remove the tartlet cases from the oven and remove the paper and beans.
Pour in the lemon filling then return to the oven for 8 minutes until set.
4 For the Caramel Cream: Place the remaining caster sugar in a small pan with the water and heat over a low heat until the sugar dissolves. Increase the heat and allow it to boil rapidly until it turns golden.
5 Heat a small pan and add the Marsala and sugar. Reduce on a high heat until syrupy. Meanwhile, pour the double cream into a small pan and heat gently. Do not allow to boil. Remove the caramel from the heat and whisk into the hot cream.
6 Add the strawberries to the pan with the Marsala. Chop the mint and add to the strawberries. Remove the tarte au citrons from the oven and from their cases and place one onto the serving plate.
7 Spoon some compote in the middle of the tart. Sprinkle over the icing sugar and spoon around the caramel cream. Dot more compote around the edge and decorate with a sprig of mint.
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Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.