Best 2 River Cafe Lemon Tart Recipes

Indulge in a culinary masterpiece with the River Cafe Lemon Tart, a tantalizing dessert that blends the perfect balance of tangy lemon and velvety smooth filling encased in a crisp, buttery shortcrust pastry. This iconic tart from the renowned River Cafe in London has captured the hearts of food enthusiasts worldwide. With three variations to choose from—the classic Lemon Tart, the individual Lemon Tartlets, and the delightful Lemon Posset—this article offers a range of options to satisfy every palate. Whether you're a seasoned baker or just starting your culinary journey, these recipes provide clear instructions and helpful tips to ensure success. Prepare to impress your family and friends with this delectable treat that promises to be the highlight of any gathering.

Let's cook with our recipes!

LEMON TART RECIPE - LEMON CROSTATA FROM THE RIVER CAFE COOKBOOK

Lemon tart recipe - Lemon Crostata from the River Cafe cookbook image

Lemon Crostata from the River Cafe cookbook. This recipe makes double the amount of pastry you need, but you can freeze half to use at a later date.

Yield Serves 6

Number Of Ingredients 7

Ingredients

350g plain flour
225g cold unsalted butter, cut into cubes
100g icing sugar, sifted
18 eggs: 6 whole eggs and 12 egg yolks
7 lemons, finely grated zest and juice
350g caster sugar
300g unsalted butter, softened

Steps:

For the sweet pastry, pulse 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 3 of the egg 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. Coarsely grate half the pastry into a 30cm 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.
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. Meanwhile, preheat your grill to full heat.
Spoon the lemon filling into the pastry case and leave to settle for 5 minutes. Grill until the top of the crostata is mottled brown - this should take 3-5 minutes. Allow to cool before serving.

STRAWBERRY SORBET

Strawberry Sorbet image

This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon - it all works together beautifully.

Provided by Amanda Hesser

Categories dessert

Time 10m

Yield Makes 1 1/2 quarts

Number Of Ingredients 4

Ingredients

1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons

Steps:

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 32 grams

Tips:

For the best results, use fresh lemons. Freshly squeezed lemon juice, zest, and freshly grated lemon rind will give your tart a bright, citrusy flavor.
Make sure your butter and eggs are cold before you start. This will help to create a flaky crust and a smooth filling.
Don't overmix the dough. Overmixing will make the dough tough. Mix just until the ingredients are combined.
If you don't have a food processor, you can make the dough by hand. Just use a pastry blender to cut the butter into the flour until it resembles coarse crumbs.
Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking in the oven.
Bake the tart in a preheated oven. This will help to ensure that the crust is evenly cooked.
Let the tart cool completely before serving. This will help the filling to set and the flavors to develop.

Conclusion:

The River Cafe lemon tart is a classic dessert that is perfect for any occasion. It is easy to make and can be customized to your taste. With its creamy filling, flaky crust, and bright citrus flavor, this tart is sure to be a hit. So next time you are looking for a delicious and impressive dessert, give this recipe a try. You won't be disappointed.