• Paul Foreman

Limoncello Brûlée Tart

What began as a Gin and Lime brûlée tart 19 years ago at Gondwana restaurant and Marque IV, is revitalized in the form of a Limoncello tart made from my own zesty Meyer lemon aperitif.

Be warned it is not for the faint hearted (literally!), but it is totally worth it!

LImoncello Brûlée Tart

Serves 8


600ml pure cream

18 egg yolks - free range

150g caster sugar

1 lemon, zest and juice

150ml Limoncello

Sweet short crust pastry

200g plain flour

80g caster sugar

100g salted butter, cold and cubed

1 large egg - free range

2 lemon, zest only

50g raw sugar to brûlée

Garnish with fresh berries and lemon verbena


Pastry - super easy and the best shortcrust that I have ever made!

Pre heat oven to 175 degrees c.

1. Combine all dry ingredients in a food processor. If you don't have a processor, by hand is fine, just more elbow grease is needed!

2. Process for 30 seconds until all the butter is incorporated. While the processor is still running, add the zest and egg.

3. Continue to process until the pastry forms a ball.

4. Remove from the processor bowl and gently combine into a flat disc. Cover and cool for 30 minutes.

5. Crumble the pastry onto a lightly floured surface, and gently combine into a smooth ball. Do not over work the pastry as it will be tough and shrink when cooking.

6. Roughly form the ball into the shape of your flan tin - round for round tin - rectangle for rectangled tin......its not rocket science!

7. lightly flour the rolling pin and surface to stop the pastry sticking. Now evenly roll out the pastry to fit your chosen tin. You are looking for a thin pastry, around 1-2 mm. Make sure to have enough pastry to hang over the tin. This will allow the pastry to hold in place when cooking.

8. Blind baking time! Once the pastry is tucked away into the tin, cover with grease

proof pastry and fill with rice or baking beads. Place into the pre heated oven and cook for 15 minutes. Remove the rice and grease proof paper (reserve for later uses). Continue to bake until the pastry is golden brown.

Brûlée mixture

The richest custard you will ever eat!

1. Combine the cream and lemon zest into a large saucepan and bring to the boil.

2. Separate the eggs and place the yolks into a stainless steel bowl. Add the sugar with Limoncello and lemon juice. Combine well.

3. Add the hot cream to the egg mixture and quickly combine. Return to the sauce pan and cook over a low heat until a thin custard consistency. It is very important to use a flat based spatula and constantly stir. There is nothing worse than sweet scrambled eggs!!

4. Finally, strain the custard into the pastry base and cook at 140 degrees c for 20 minutes or until the mixture has set in the pastry. This can be recognized by gently rocking the tart and if it wobbles, not slops - it is ready!

5. Let cool slightly, then refrigerate for 2 hours before serving.

To Serve......

Portion the tart into 8 equal pieces, evenly sprinkle with the raw sugar and blow torch away!!

Be careful not to 'Over Caramelize' (we never say burnt!!) as the toffee will be bitter. Quick even passes of the flame will do the job.

Serve with fresh berries and lemon verbena and get Cracking!

Post a pic and comment when you give it a go!


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A memory that will forever stay with me... Check out these recipes. https://chefsandtheteamaker.dilmahtea.com/group/chefs/paul-foreman/ Cheers, Paul x