| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 40 minutes |
| Serves | 8-12 |
| Cuisine | Other |
| Diet | Family Friendly |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFTo make the date pastry, blend the flour, almond flour and 120g cubed cold butter in a food processor until a rough breadcrumb texture forms. Add the icing sugar, baking powder, date powder, salt, vanilla extract and 1 egg. Blend in short bursts to combine until it forms a rough pastry – avoid overworking it. Add the milk, if needed, to bring the pastry together. Remove the pastry from the food processor, wrap in cling film and refrigerate for at least 1 hour.
Grease a 20cm x 40cm springform fluted tart tin. Dust a clean surface with flour and roll the pastry out to 3–4mm thickness. Carefully lift the pastry and place in the springform fluted tart tin. Using your fingers, press it into the edges. Trim off any excess with a sharp knife. Prick holes in the bottom with a fork and place in the freezer for 1 hour.
Preheat the oven to 200°C, gas mark 6.
Place a large sheet of baking paper over the tart and fill the centre with baking beads or uncooked rice. Bake for 20 minutes, then remove the baking paper and the beads and bake for a further 10–15 minutes or until the pastry is golden. Place on a cooling rack until completely cool.
To make the black lemon curd filling, scatter the lemon zest over 200g of sugar and rub together to extract the essential oils. This recipe calls for 250ml lemon juice, so use more lemons if required to get the right amount. In a large heavy-based saucepan, whisk 6 egg yolks with the lemon sugar, lemon juice and corn starch over a medium heat until the filling starts to thicken. Boil for 2 minutes then add 120g cold butter and whisk to combine. Add the preserved lemon and pour into the cooled tart case. Sprinkle evenly with the black lemon powder and refrigerate overnight.
When ready to serve the tart, whisk the 6 reserved egg whites and 450g of sugar in a glass or metal bowl over gently simmering water until it is hot to the touch. Remove from the heat and use a hand mixer to beat the egg whites until white, fluffy and stiff peaks form. Whisk in the rose water. Spoon over the tart. Using a blowtorch, toast the meringue peaks until golden. Serve immediately.
