St Clement’s Brûlée Tart

Indulge in a classic with a twist - the St Clement's Brûlée Tart. This elegant dessert combines the bright, zesty flavours of lemon and orange with a silky citrus curd, all nestled in a buttery pastry made with Ivy’s Reserve salted butter.

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For the pastry

• 200g plain flour
• 25g icing sugar
• Pinch of fine salt
• 120g cold Ivy’s Reserve salted butter, plus a small knob for greasing
• 1 medium egg yolk
• 2-3 tbsp ice cold water

For the citrus curd

• Zest of 4 unwaxed lemons
• Zest of 1 large orange
• 150ml fresh lemon juice
• 40ml fresh orange juice
• 150g caster sugar
• 4 medium eggs
• 120g Ivy’s reserve salted butter, cubed

For the brûlée topping

• 3 tbsp caster sugar

1. Preheat the oven to 180°C.
2. Tip the flour, icing sugar, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 2 tbsps of the water and pulse again. If the mixture comes together when you pinch it, it’s ready to be gathered into a ball and chilled. If not, add the remaining water and pulse again until it does. Roughly shape the pastry into a disc (it will still be crumbly) and place in a plastic bag to chill for 30 minutes.
3. Meanwhile, make the filling. Add all of the ingredients, except the butter to a heat-proof mixing bowl and whisk to combine. Set the bowl over a pan of barely simmering water and stir regularly for 12-15 minutes, until the mixture thickens just to the stage before it coats the back of a wooden spoon (it will thicken as it cools). Whisk in the butter, 2-3 cubes at a time, and continue to whisk until the mixture is completely smooth. Set aside.
4. On a lightly floured surface, roll out the pastry to a rough 25cm round. Grease a 23cm loose-bottomed tart tin with butter and lay the pastry over the top, patching over any cracks. Trim the top, then prick the base with a fork and cover with a sheet of baking parchment. Fill to the top of the tin with baking beans, then bake for 15 minutes, before carefully lifting out the parchment and baking beans and returning to the oven to cook the base for a final 15 minutes.
5. Pour the still-slightly-warm curd into the cooked tart base, then return to the oven to cook for 12 minutes, until the curd is just set, but the tart has a wobble in the centre.
6. Allow the tart to cool on the side to room temperature, then scatter over the sugar, and either brulee under a hot grill, or use a blow torch to burn the sugar. Transfer the tart to the fridge to chill and set for at least 3 hours, or overnight, then lift out and slice into wedges. This is lovely served with thick cream and raspberries.