{"product_id":"lemon-limoncello-tart","title":"Lemon \u0026 Limoncello Tart","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA beautifully zesty homemade lemon tart with crisp sweet pastry, a creamy lemon filling and an optional splash of limoncello. Finish with softly whipped cream and fresh berries.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eSarah's Tip\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor the best flavour, use fresh lemons and don't leave out the zest — that's where so much of that lovely lemon flavour comes from.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe limoncello is completely optional, so if you're making this for children or simply prefer not to use alcohol, just leave it out.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis tart is also lovely made ahead of time. You can bake it and leave it to cool, then add the cream and raspberries shortly before serving.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eMakes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 1 x 28cm tart\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eServes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 12\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eFor the pastry\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e200g (7oz) cold unsalted butter, cubed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e200g (7oz) caster sugar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA few drops of vanilla extract\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e400g (14oz) plain flour\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e6 medium egg yolks\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 tablespoon cold water, if needed\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eFor the lemon filling\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e8 medium eggs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e350g caster sugar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e320ml double cream\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e6-7 large lemons, depending on size, zest and juice\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 double shot limoncello, optional\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eTo decorate\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e150ml double cream, whipped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFresh raspberries or berries of your choice\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIcing sugar, for dusting, optional\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eMethod\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eMake the pastry\u003c\/span\u003e\u003c\/h3\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cspan\u003ePlace the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecold cubed butter, caster sugar, vanilla extract and flour\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e into a large bowl.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eUsing your fingertips, rub the ingredients together until the mixture resembles \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efine breadcrumbs\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAdd the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eegg yolks\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and mix until the pastry starts to come together. Add the tablespoon of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecold water\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, if required, to help bind the mixture.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBring the pastry together into a dough, wrap in clingfilm and refrigerate for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1 hour\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOnce chilled, roll the pastry out on a lightly floured work surface to prevent it from sticking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCarefully use the pastry to line a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e28cm flan tin\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, making sure the pastry is pushed well into the edges and sides of the tin.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003ePrick the base of the pastry all over with a fork, then place the lined tin in the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efreezer for 15 minutes\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003e\u003cspan\u003eBlind bake the pastry\u003c\/span\u003e\u003c\/h3\u003e\n\u003col start=\"8\"\u003e\n\u003cli\u003e\n\u003cspan\u003ePreheat the oven to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e180°C \/ 350°F \/ Gas Mark 4\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCrumple a piece of baking paper, open it back out and use it to line the chilled pastry case. Fill with baking beans.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBake the pastry case for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e20 minutes\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCarefully remove the baking beans and baking paper, then return the pastry case to the oven for a further \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e5 minutes\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eReduce the oven temperature to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e160°C\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003e\u003cspan\u003eMake the lemon filling\u003c\/span\u003e\u003c\/h3\u003e\n\u003col start=\"13\"\u003e\n\u003cli\u003e\n\u003cspan\u003eIn a large bowl, gently whisk together the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eeggs and caster sugar\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Try not to whisk too vigorously as this can create lots of air bubbles – although a few bubbles are absolutely fine; it is homemade after all!\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAdd the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003edouble cream\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and whisk gently for around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e2–3 minutes\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eStir in the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elemon zest and juice\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, followed by the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elimoncello\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, if using.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePour the lemon mixture into the baked pastry case. This is easiest to do while the tart is already sitting on the oven shelf, as it helps prevent the filling from spilling.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBake for approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e45 minutes\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, or until the filling is set around the edges but still has a very slight \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ewibble wobble in the centre\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLeave the tart to cool completely.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eOnce cooled, decorate with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003epiped whipped cream and fresh raspberries\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eDust lightly with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eicing sugar\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, if you like.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eEnjoy!\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Incredible Toppers","offers":[{"title":"Default Title","offer_id":58385975083391,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1465\/2246\/files\/3_bdfb1693-9c9e-4889-a42d-1aad839f0014.png?v=1788855407","url":"https:\/\/incredibletoppers.co.uk\/products\/lemon-limoncello-tart","provider":"Incredible Toppers","version":"1.0","type":"link"}