meet the chef
Karl Tyler Catering and Events began almost 2 years ago, and within that time, has developed a fantastic reputation throughout Nottinghamshire and beyond. Karl describes his food style as “modern British with world influences” and is extremely passionate about not only offering beautifully presented, premium food, but also creating a memorable experience for clients.
For the Custard Filling
9 Whole Free-Range Eggs
250 ml Double Cream
200 ml Lemon Juice (roughly 5-6 lemons)
Zest of 2 lemons
375g Caster Sugar
For the Vanilla Sweet Pastry
250g Plain Flour
1 Vanilla Pod
75g Icing Sugar
2 Free Range Egg Yolks
180g Cold Unsalted butter
For the White Chocolate ‘Soil’
100g Caster Sugar
2 Tablespoons Water
70g White Chocolate Pieces
For the Sweet Pastry
1: Start with the sweet pastry. Using a food processor, blend the flour, icing sugar & cold butter until they resemble fine breadcrumbs.
2: Using a sharp knife, slice the vanilla pod in half lengthways and scrape out the seeds. Place these into the flour and butter mix and blitz again for 10 seconds.
3: Put the egg yolks into the blender, and blend in 5 second bursts. This is important so as not to overheat the mixture. You need to keep it as cold as possible.
4: Once the mix starts to come away from the side of the bowl, pour onto an un-floured surface, and bring together to form a dough. Try and handle the dough as little as possible.
5: Cling film the dough and place in the fridge to rest.
6: Take out the fridge 1 hour before you use the pastry to come to room temperature.
For the Lemon Custard
1: Whisk all the ingredients together thoroughly except the lemon zest.
2: Pass through a sieve to remove any lumps or strands of egg, and then add the lemon zest and whisk. Leave this mix to rest for 30 minutes for the excess bubbles to dissipate.
Building the Tart
1: Butter and flour a 12-inch flan tin.
2: Roll the pastry out between 2 pieces of baking parchment, to around 2mm thick.
3: Place this in the fridge for 5 minutes, then roll the pastry over a rolling pin and roll back over the prepared flan tin.
4: Top this with baking parchment and baking beans (you can also use coins, raw rice or something similar)
5: Bake on a tray at 180C for 20 minutes. You can then take the baking beans out and finish off in the oven for another 10 minutes until the pastry is golden brown.
6: To finish, brush the whole pastry case with beaten egg to seal any tiny holes that have developed.
7: Turn the oven down to 140C, and slowly pour in the lemon custard mix into the pastry case. Fill the case as close to the top as possible without spilling over the top.
8: Bake for around 20-30 minutes til the custard mix is slightly wobbly in the middle.
9: Take out the oven and leave at room temperature to cool DO NOT PLACE IN THE FRIDGE! This will create cracks in the tart and ruins the look.
For the White Chocolate Soil
1: Prepare a large piece of baking parchment and place on a heat proof cupboard top or shelf.
2: Boil the sugar and water in a pan. Using a temperature probe (preferably digital) cook until the probe reads 130C.
3: Take off the heat and pour in the chocolate. Whisk continuously until the chocolate ‘seizes’ and creates a soil like consistency.
4: Pour this mix onto the prepared parchment paper.
Slice the lemon tart into 12, cover with sifted icing sugar and grill or blowtorch the top to caramelise. Finish the dish by garnishing with fresh raspberries & a sprinkle of the white chocolate soil