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Patrick Spinazza's Tarte Aux Citron

‪Join us live on our Instagram and Facebook page this Friday 15th May at 7pm for a cooking demonstration with Patrick Spinazza. He’ll be showing us how to make a delicious Tarte Aux Citron using both our Goat's and Cow's Whey Butter.

⁣Patrick is our UK Account Manager and is a culinary extraordinaire having previously worked as a chef.              


Sweet pastry


  1. Cream together icing sugar and butter
  2. Add in 1 egg at a time making sure its combine before adding the next
  3. Sift in the flour and form into a dough.
  4. Wrap and place in the fridge to rest for at least 45 minutes.
  5. Roll out the pastry on a floured surface with a rolling pin the size to fit your tart ring (20cm)
  6. Place baking paper or several layers of cling film in the tart and cover with rice or dried beans
  7. Bake at 200c for 20 minutes remove from the oven and take out the paper and rice and brush with egg wash and bake again till golden
  8. Set aside to cool before adding the lemon curd

Lemon Mix



  1.  Whisk lemon juice, zest and sugar together in a large mixing bowl
  2. Add in eggs 1 at a time combining before adding the next
  3. Then pour in the melted butter
  4. Cook over a bain marie for around 12 minutes stir continuously with a whisk adjusting the heat as you go by rising the bowl off and on again
  5. Once the mix begins to get to a ribbon stage and stops spinning and nice and thick pour it straight into your pastry case.
  6. Place in the fridge or a cool area to set
  7. Once set you can trim off the excess pastry turn it out of the tart ring/case
  8. Sprinkle a little brown sugar over the top and brulee with a blow torch



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