Lemon custard and strawberry jam brûlée tart

Crack through the brulee top to a delicate lemon custard underneath.

Zesty lemon custard with a sweet layer of homemade strawberry jam in flaky shortcrust pastry come together with a crunchy brulee topping to create a delightfully flavourful tart.

As an added bonus (if you even need one) this tart limits food waste by using whole eggs in the pastry and custard, when traditionally only yolks would be used.

Looking for more sweet tarts and pies?


Strawberry jam


1.Make pastry. Place flour, icing sugar and butter in a food processor; pulse briefly, until coarse crumbs form. Add egg; pulse until just combined. Turn onto a work surface; bring pastry together to form a flat disc, taking care not to over handle (there may be little lumps of butter in the mix, but they will roll out). Cover pastry; refrigerate for 30 minutes
2.Meanwhile, make strawberry jam. Stir strawberries and sugar in a small saucepan over low heat until sugar dissolves. Simmer over low heat, stirring occasionally, and gently crushing, for 30 minutes or until reduced to ⅓ cup. Cool. Refrigerate until cold.
3.Preheat oven 200°C. Roll pastry between sheets of baking paper until 3mm thick and large enough to line a 25cm top and 23cm (9½-inch) base, 3cm deep loose-based flan tin (reserve paper). Lift pastry into tin; ease into sides, trim pastry 5mm above rim of tin. Refrigerate for 30 minutes.
4.Place flan tin on an oven tray; line pastry with reserved baking paper then fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for 10 minutes or until browned lightly. Cool.
5.Reduce oven to 150°C. Spread cold jam over base of tart case.
6.Whisk eggs, sugar and cornflour in a medium heatproof bowl; whisk in cream, rind and juice. Place bowl over a saucepan of simmering water. Using a heatproof spatula, stir custard, scraping base of bowl, for 20 minutes or until custard coats the back of the spatula. Pour custard over jam.
7.Bake tart for 20 minutes or until just cooked (should still be slightly wobbly in the centre). Cool at room temperature for 30 minutes. Refrigerate for 3 hours. Just before serving, sprinkle extra sugar over tart. Using a kitchen blowtorch, heat sugar until golden brown. Cool.

You will need about 3 lemons for this recipe.

Make the jam with other berries if you prefer.


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