First make the sweet pastry. Place the butter
and the icing sugar in a bowl and cream together
with a hand blender/whisk until white. Add the
sieved flour, orange, salt and mix until it resembles
a sandy crumble. Then little-by-little add the eggs
and mix together on a low speed if using a mixer.
When the mix is firm remove from the machine,
wrap in cling film and refrigerate for at least 2
hours before using. After 2 hours, preheat the
oven to 160°C. Butter a 25x260mm tart ring and
place onto a flat-bottomed tray. Roll out the
pastry evenly and line the tart, ensuring that the
corners are well pressed into the bottom of the
ring. Leave the excess pastry overhanging the
edge, then line with greaseproof paper before
filling with baking beans to the top.
Place in the oven and bake for 10 minutes, then
remove from the oven and using a sharp serrated
knife cut away the top of the excess pasty and
return to the oven and continue to bake for a
further 10 minutes. When cooked, remove beans
and paper and place back into the oven for 1
minute to ensure the base is dry. Leave to cool
before filling with the hot lemon cream.
To make the lemon cream, place the lemon juice
in a saucepan and bring to the boil. In a bowl,
cream together the egg yolks, eggs and sugar,
then add a small amount of the hot lemon juice.
Whisk together until smooth and add the
remaining lemon juice. Bring the mix back to the
boil, whisking all the time until smooth. Remove
from the heat and place into a blender, add the
butter progressively and blend until smooth. Pour
into the pre-baked tart and leave to set in the
fridge
Finally, make the crème Chantilly. Sift the icing
sugar into the cream and whip to a ‘peak’. Leave
in the fridge until required.
To serve, remove the ring from the tart and cut
into the required portion size. Dust lightly with
icing sugar then using a blow lamp, caramelise
the icing sugar lightly and leave to cool. Spoon
on some crème Chantilly and enjoy!
MICHAEL CAINES, MBE, is a truly original British chef, who has created innovative and original dishes
which have earned him two Michelin stars and numerous awards and accolades, including ‘the UK’s best
all round restaurant’ (Hardens) and ‘perfect in every way’ (Sunday Times). Michael Caines At Home is his first
book which contains nearly 100 exciting, delicious recipes suitable for cooking in domestic kitchens, distilled
from a lifetime of passionate cooking.
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