Dessert Recipe by Michelin Chef Dominic Chapman

Lemon Tart

The Pastry

720g Butter

300g Icing Sugar

2g Salt

8 Egg Yolks

100ml Water

1kg Plain Flour

Method: 

Cream butter and sugar together, add salt and egg yolks slowly. Add water and finally flour. 

Let rest for 1 hour before use.

The Filling

36 Eggs

1500g Sugar

800ml Lemon Juice

4 Lemon Zest

1 litre Cream

Method: 

Mix sugar with eggs, add rest of ingredients.

The Tarts

Blind bake tarts’ bases at 150°C for 30 minutes. Make sure pastry is cooked. Fill tarts with filling and cook at 100°C for 45 minutes.