White Chocolate & Lemon Tart Recipe

INGREDIENTS:

• 200 g Oat Biscuits
• 50 g Unsalted Butter, cubed
• Pinch of Salt
• 200 g White Chocolate
• 200 ml Double Cream
• 1 Egg
• Zest of 1 Lemon

Equipment:

• 8″ Round, Fluted, Loose Bottomed Tin
• Food Processor

INSTRUCTIONS:

1. Preheat your oven to 160°C/Fan 150°C.
2. In a food processor, chuck in the biscuits & blitz until really fine crumbs form.
3. Add in the butter & salt and pulse until it reaches a ‘wet sand’ consistency.
4. Press into the base & sides of your loose bottomed tin & pop into the fridge to chill. Make sure you press firmly or the filling may seep through and make the base soggy.
5. To make the filling, finely chop the white chocolate & place in a large glass bowl.
6. Gently heat the cream in a small saucepan over a low heat. Stop when you see bubbles at the sides but before it starts boiling.
7. Pour the hot cream over the chocolate & leave for 5 minutes.
8. Give it a good stir until smooth & shiny. Leave to cool for a few more minutes before the next step.
9. Beat the eggs and, along with the lemon zest, add to the chocolate. Mix well until everything is nicely incorporated.
10. Then pour onto the prepared biscuit base.
11. You may wish to do this on the shelf in the oven to prevent any spillage.
12. Bake for 25-30 minutes or until golden brown and firm with a slight wobble in the middle.
13. Allow to cool in the tin for 10 minutes then remove & cool completely on a wire rack. Slice and serve chilled, maybe with a little single cream if it takes your fancy!
14. Will keep in an airtight container in the fridge for 3-4 days.

Source: Kitchen Mason

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