BARRY BRYSON is one of Scotland’s most in-demand private chefs.
As the go-to guy for many celebrities and luxury brands such as Louis Vuitton, he has catered a diverse range of events, venues and parties.
If this lemon tart is anything to go by, it isn’t hard to see why. Finished with fresh herbs and honeycomb, it’s a belter.
Find out more about at cateredinburgh.com
You’ll need
For the pastry
125g unsalted butter
275g plain flour
65g icing sugar
2 large free-range eggs
Extra egg yolk
For the honeycomb
200g caster sugar
5 tbsp golden syrup
2 tbsp bicarb of soda
For the Filling:
4 large free-range eggs
165g caster sugar
80ml lemon juice
Zest of 2 lemons
175ml double cream
Sprig of lemon verbena to garnish
Method
Cube and rub butter into the flour. Add icing sugar and mix through.
Add one egg at a time, using a table knife. Then add a splash of cold water to bring it together.
Quickly work dough into a smooth ball and wrap in clingfilm. Chill in fridge for an hour.
Remove dough from fridge. Roll out and cut into a large circle, of approximately 14 inches.
Using a rolling pin gently place the pastry into a fluted 9 inch tart tin and press gently into the edges. You should have plenty of pastry overhanging.
Blind bake, using baking beans, at 185C/165C fan/gas mark 4/350F for around 15 minutes.
Remove the baking beans and brush the pastry case with egg yolk.
Return the pastry to the oven for around about 7-8 minutes. Cool.
Dissolve the caster sugar with the golden syrup over a low heat and allow it to gently caramelise. Beat in the bicarbonate of soda.
Pour quickly over greaseproof paper to allow it to set. When cooled, roughly break it up and set aside.
Turn oven down to 160C/140C fan/gas mark 2/300F.
Whisk together the eggs, caster sugar, lemon juice and zest, then add cream.
Gently pour into cooled pastry and bake for around 25-30 minutes.
Remove from oven and leave to cool a little.
Scatter the tart with the honeycomb and lemon verbena.
Serve at room temperature.
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