Wednesday, 28 October 2015

Lemon Tart with Goats' Cheese

This delicious classic lemon tart, encased in a beautiful sweet pastry, is topped with thin slices of goats' cheese before being caramelised and served.     

Lemon Tart with Goats Cheese

There's something really wonderful about lemon desserts, don't you think?  Whether it's a lemon meringue pie, tart aux citron or a lemon mousse, I just love them.  They're fresh, zingy and well, simply delicious!   Mr E & I even chose to have the classic lemon tart to round off our wedding breakfast!  Simply delicious!

Lemon Tart with Goats' Cheese

A few short months ago I found myself watching 'The Box' hosted by the wonderful James Martin, I think the BBC are even repeating it at the moment.  It's a great series in its own right but what I particularly enjoyed about each programme was hearing the numerous tips which James shared.  One of those tips was showing how well lemon works with goats' cheese.  Immediately I knew I had to try that idea in a lemon tart so it made its way to my 'to make list' and here it is.

Lemon and Goats' Cheese Tart

I decided to try the combination by making a classic lemon tart and dressing the top of the tart with thin slices of hard goats' cheese rather than incorporating a soft version within the curd filling.

It's a really straight forward bake,  the most difficult step was making the pastry.  Now, I personally enjoy making pastry but if you don't have the time or inclination to make your own then a shop bought ready rolled short crust would be just as great, or even a cooked  pastry case (assuming there's no breaks in it!)  Once the pastry case is blind baked it's simply a case of reducing the oven temperature and pouring the zesty lemon mixture into the case and allowing it to bake slowly for just over an hour.  Once baked it needs to cool fully for a further hour before being decorated with thin circles of hard goats' cheese, and a liberal dusting of icing sugar.  It is then caramelised under the grill or with a cooks blow torch (and don't do what I did by leaving the kitchen, even for a moment, whilst it's caramelising under the grill!).

Lemon Tart with Goats Cheese

The lemon tart with goats' cheese certainly didn't disappoint.  The creaminess of the goats' cheese worked well against the sharpness of the lemon.  There was certainly a good lemon hit to the curd filling, without causing any facial puckering, and the caramelised sugar top gave a lovely crunch to the proceedings.  So with the citrus zing, creamy goats' cheese and caramelised notes all encased in a short pastry, it is certainly a dessert to relish with friends and family.

So, let's get to it and bake!


Lemon Tart with Goats' Cheese     Yum

Lemon Tart with Goats Cheese
Yield: 1 x 18cm tart
Serves: 8 slices
Difficulty: Easy - Moderate
Freezable: Sorry, untested
Time: 15 minutes hands on; about 90 - 100 minutes total bake time; plus cooling time
Inspired from: Tips shared by James Martin on 'The Box'.  The lemon filling is a reduced quantity from the classic Lemon Tart in the book 'Desserts' by James Martin. 

You will need:

1 x 18cm Flan Tin, with fluted sides with a loose bottom
1 x Baking Tray
Bowl
Pallet Knife (or similar)
Cling Film
Rolling Pin
Greaseproof Paper
Baking Beans (or uncooked rice)
1L Pyrex Jug (or similar with pouring spout)
Sieve
Paring Knife / Small Sharp Knife
Metal Piping Nozzle (or similar, to create shapes for the cheese)

For the Sweet Pasty

150g Plain Flour
pinch Salt
75g Unsalted Butter, chilled & diced
25g Icing Sugar
1 medium Egg, lightly beaten
1 tbsp. (approx.) cold Water

For the Lemon Filling

3 Large Eggs
120g Caster Sugar
150g Double Cream
3 Lemons, Zest & Juice

For the Tart Top

Hard Goats' Cheese
Icing Sugar

Serving Suggestion

Double Cream

How to make it:

1.  Make the pastry.   Have a look at my Guide to making pastry if you need a few further tips.    Place the flour, salt, icing sugar and cubed chilled butter into a good sized bowl.  Rub the butter into the flour between your thumb and finger tips, until the mixture resembles breadcrumbs.   Make a well in the centre of the breadcrumbs and add the beaten egg.  Using a rounded pallet knife, or similar, cut through the mixture to make a dough.  You may need to add a little cold water to fully bring the mixture together.  Tip the dough onto a lightly floured work surface and lightly knead the dough for 10 seconds.  Shape the pastry into a ball and flatten into a disc.  Wrap in cling film and place into the fridge for 20 minutes to chill.

2.  Line the flan tin.  Remove the pastry from the fridge and place onto a lightly floured work surface.  Roll the pastry out until it is nice and thin, about 2 - 3mm.  Wrap the pastry around the rolling pin, lift it up (using the pin) and place into the flan tin.  Gently tease the pastry into the case so that it sits into the edges well and picks up the shape of the fluted sides.  Avoid stretching the pastry.  If the pastry tears, patch it with surplus pastry.  If the pastry over hangs the sides of the flan tin excessively, use a pair of clean scissors to trim off some of the excess.  Place the lined tart case into the fridge to chill for a further 10 minutes.

3. Pre-heat the oven to 200c / 180 fan / Gas 6.  Place a baking tray onto the middle shelf which is large enough to house the flan tin.

4.  Blind bake the pastry.  Remove the lined flan tin from the fridge.  Cut a sheet of grease proof paper large enough to cover the flan tin.  Scrunch it up and open it out.  Gently lay it on top of the pastry, easing it into the edges.  Weigh the paper down with baking beans or uncooked rice.  Place into the oven (on the heated baking tray) and bake for 10 minutes.  After 10 minutes, remove the baking beans and grease proof paper.  Using a sharp knife trim off the excess pastry from around the pastry case.   Return the pastry to the oven and bake for a further 4 or 5 minutes until the pastry base has turned golden.

5.  Prepare the lemon filling.  Whilst the pastry is baking make the lemon filling.  Break the eggs into a 1L capacity Pyrex jug (or similar) and beat with a fork.  Add the sugar and cream and mix.  Squeeze in the lemon juice and mix again.   Strain the mixture through a sieve into a bowl.  Dispose of the waste caught by the sieve and strain the mixture again back into the jug.  Add the lemon zest to the mixture and stir well.

6.  Reduce the oven temperature to 100c / Fan 80 / Gas 1/2.

7.  Fill the pastry case.  Fill the pastry case with the lemon mixture whilst it is in the oven.  This reduces the risk of it spilling down the back of the pastry case.  Draw out the baking tray that the pastry case is sat upon and carefully pour the lemon mixture into the case as full as you dare.  Slowly push the baking tray back into the oven. 

8.  Bake.  Bake the lemon tart for 75 - 85 minutes.  The tart will still have a very slight wobble in the centre once it is ready.  It will continue cooking a little from the residual heat once it is removed from the oven.   Once baked, remove from the oven and place onto a cooling tray.  Remove from the flan case after 5 - 10 minutes and allow to fully cool for at least an hour.

9.  Decorate and caramelise.  Pre-heat the grill.  Slice the hard goats' cheese thinly and using the open end of a metal piping nozzle (or similar) cut about 16 circles (or as many as would like).  Arrange on to the surface of the lemon tart.  Liberally dust with icing sugar.  Using a pastry brush, dust off the icing sugar from the pastry crust.  Ideally use a cook's blow torch to caramelise the icing sugar (alternatively place the tart under a hot grill.  Do keep a watchful eye on it as it can easily catch and burn as it caramelises due to the sugars.)

10.  Cool.  Allow the tart to cool fully before serving with cream.


Enjoy!









This post is shared with:


FabulousFoodie Fridays co-hosted by Lucy over at Bake Play Smile, Lauren at Create Bake Make
Perfecting Patisserie hosted by Lucy over at Baking Queen 74
CookBlogShare
Link up your recipe of the week

    

Share this Post Pin This Share on StumbleUpon Share on Tumblr Share on DigItShare on Redditt Share on Google PlusEmail This

16 comments:

  1. I would have never thought to put goats cheese with something like this, really intrigued on the taste now! #foodpornthursdays

    ReplyDelete
    Replies
    1. Nor would I, but when I saw James Martin demonstrate it and his non-professional cooks try it and clearly enjoy it I certainly had to try (especially as I love anything lemon and enjoy goats' cheese).
      Thanks for popping by and commenting,
      Angela x

      Delete
  2. As soon as I saw your tweet I couldn't wait to pop over and have a look at this recipe. I love goats chees and I can imagine it going so well with lemon! Thank you for sharing x #CookBlogShare and #BakeoftheWeek

    ReplyDelete
    Replies
    1. Aw thank you Kirsty :-) The idea has been on my 'to do list' for far too many weeks - I'd have tried it sooner but the time consuming GBBO bakes which I was challenging myself with meant it was side tracked for a while. We really enjoyed the goats' cheese & lemon combo, I'm definitely going to be trying it in other variations!
      Thanks for popping by and commenting, and of course for hosting,
      Angela x

      Delete
  3. Lemon tart is the best!!! But I've never thought to add goats cheese - that's very clever! Thanks so much for linking up with Fabulous Foodie Fridays. xx

    ReplyDelete
    Replies
    1. Totally agree Lucy, lemon tart is fabulous! I'd love to say the goats' cheese addition was my own idea, but as I mentioned I was completely inspired by James Martin.
      Thanks for popping by and commenting, and of course for hosting,
      Angela x

      Delete
  4. Replies
    1. Thank you Julie, we all found it really delicious,
      Thanks for popping by and commenting,
      Angela x

      Delete
  5. How intriguing, I would never have thought of pairing goat's cheese like this. Thank you for linking to #cookblogshare

    ReplyDelete
    Replies
    1. It certainly intrigued me when James Martin shared the tip on The Box. We thoroughly enjoyed it and I'll certainly be using that flavour combination again.
      Thanks for popping by and commenting,
      Angela x

      Delete
  6. Wow, this is such a fab idea! I love lemon tart & have never heard of it with goat cheese! Sounds exquisite! Thank you so much for having linked up with us at #foodpornthursdays every week! I always look forward to your new recipes! x

    ReplyDelete
    Replies
    1. Aw Thank you Becky. It was a pleasure to link up.
      Lemon Tart is simply gorgeous isn't it, and the addition of goats' cheese to the top really is delicious!
      Thanks for popping by and commenting,
      Angela x

      Delete
  7. It's a very interesting idea, I like it :)

    ReplyDelete
  8. I adore goats cheese and I can well imagine that the two flavours go really well together. I must try it! Thank you for joining in with Perfecting Patisserie!

    ReplyDelete
    Replies
    1. It's a delicious cheese isn't it being so mild and creamy. It certainly did work really well with the sharpness of the lemon.
      Thanks for popping by and commenting Lucy, and of course for hosting,
      Angela x

      Delete

Thank you for spending your time to read my recipe posts. Feel free to leave a comment, I enjoy receiving your feedback. However, due to spam I have activated comment moderation, which simply means that each comment will be read by myself before it is visable on Only Crumbs Remain. I shall publish and respond to your valuable comments as soon as I can. So please don't panic when your comment disappears when you hit the publish button :-)

Flick through our recipes!