Recipe
Lemon Sabayon Tart
The recipe makes one 8 inch tart case. This should be rolled out and blind baked in advance. A good tip is to "seal" the pastry with a mix of egg yolk and milk whisked together. Doing this as soon as the case leaves the oven will cook the mixture instantly and when cool it will provide a seal to the pastry against the liquid filling. This helps prevent soggy pastry over time. The word "sabayon" refers to the technique used and is very similar to the Italian zabaglione.
Ingredients:
2 large free range eggs
2 egg yolks
180g caster sugar
8 tablespoons of lemon juice
85g butter
Method:
Preheat the oven to 170c.
Bring a pan of water to a simmer.
Find a bowl big enough to sit on the pan of water but ensure it doesn't touch the water.
Keep the bowl off the heat and crack the eggs into it.
Whisk them a touch then place on the heat and whisk for 30 seconds.
This stabilizes the mix, and then add sugar.
Keep whisking the mixture until very light and fluffy. Use either a traditional whisk of an electric one. Keep turning the bowl around for even heat distribution and to make sure no lumps form.
Once the mix is light and forms gentle ribbons with the whisk, add one third of the lemon.
Whisk further until it is light and fluffy again.
Keep repeating this process till all the lemon has gone and the mix is very light.
Take off the heat and add the room temperature (not melted or fridge cold) butter.
Add the butter in small pieces to ensure it all goes in with no lumps.
Once all the mix is in pour this into the tart case.
Turn the oven off. Open the door and place the tart inside.
Leave the tart inside with the door ajar for 10 minutes or until the tart is firm. This won't take longer than 15 minutes.
Take out and fridge.
The tart is best eaten after 8 hours of refrigeration and within 2 days.
Enjoy!
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