The key difference to the Gavroche version is that Marco fires up his blowtorch and roasts the crap out of icing sugar dusted over the top creating a crème brulee type finish. Beginning the pastry. The starting point for this dessert is the pastry, a concoction of flour, egg, sugar, vanilla, lemon zest and butter.. Heat the oven to 150C (fan assisted)/300F/gas mark 2. Sift the flours and rub the butter through evenly. Beat the yolk with the water, add to the bowl and work to a dough. Wrap and chill for 30.
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Add the egg and egg yolk and bring the dough together very quickly. Remove from the bowl, wrap in clingfilm and set aside in the fridge for 4 hours, or overnight, before using. Preheat the oven to 180°C, fan 160°C, gas 4 and lightly grease a deep 23cm tart tin. Remove the pastry from the fridge. If it's been chilled overnight, let it soften.. Prick the base and chill for 30 minutes or until firm. Meanwhile, preheat the oven to 180°C, fan 160°C, gas 6. Line the chilled tart case with crumpled baking paper and fill with baking beans. Bake for 15 minutes or until set. Remove the paper and baking beans and return to the oven for 8-10 minutes more until golden.
