Sicilian lemon and elderflower tart with Suffolk rhubarb and crème fraiche
For the tart
225g cold unsalted butter, cut into cubes
100g icing sugar, sifted
2 egg yolks
520g plain flour
For the filling
6 large lemons, finely grated zest and juice
6 eggs and 9 yolks ( free range )
50 ml elderflower cordial
25ml limencello (optional)
325g caster sugar
300g unsalted butter, softened
250 g Suffolk rhubarb
250 ml rhubarb and ginger cordial
Good quality crème fraiche
For the sweet pastry, mix the flour and butter with a pinch of salt in a food processor, until the mixture resembles coarse breadcrumbs. Add the icing sugar, followed by eggs and yolks and pulse. The mixture will immediately combine and leave the sides of the bowl. Remove the pastry, wrap in cling film and chill in the fridge for at least 1 hour.
Heat the oven to 160°C/fan oven 140°C/mark 3. Roll the pastry into a 30cm and 9 inch loose-bottomed fluted flan tin, then press it evenly onto the sides and base. Chill in the fridge for 15 minutes. Freeze the remaining pastry if you have any left over
Line the pastry case with greaseproof paper and fill with uncooked rice (or dried beans or baking beans). Bake blind for 20 minutes. Remove the paper and rice, then bake for a further 10 minutes, or until golden brown. Leave to cool.
Meanwhile, make the filling. Put all the remaining ingredients, except the softened butter, in a large saucepan over a very low heat and whisk until the eggs have broken up and the sugar has dissolved.
Add 150g of the butter and continue to whisk. At this point, the eggs will start to cook and the mixture will thicken enough to coat the back of a spoon. Add the remaining butter and continue whisking until the mixture becomes very thick. It is important to keep whisking throughout the cooking process to prevent the mixture from curdling.
Remove the saucepan from the heat and set it on a cold heatproof surface. Continue to whisk until the mixture is lukewarm.
Spoon the lemon filling into the pastry case and leave to settle for 5 minutes. Put back in the oven and bake for 5 minutes until the topping starts to colour
Take out of oven and rest for an hour or so before serving
While tart is resting peel your rhubarb and cut into edible size pieces and gently poach in the rhubarb cordial until just soft
Cut your tart with hot sharp knife and serve it with a dollop of good quality crème fraiche and some o the rhubarb and its syrup