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Tarte aux Citron

Tart aux Citron

Makes 1 large tart, serves 12 


  • 1 quantity Pate Sucree
  • 4 lemons 
  • 9 eggs 
  • 375g caster sugar 
  • 300ml double cream   
  • egg wash made up of 1 egg yolk and ½ tsp milk   


  1. Preheat the oven to 200C   
  2. Wash and grate the lemons, collect all the zest.  
  3. Squeeze the lemons and collect all the juice. 
  4. Break the eggs into a bowl and whisk them with the sugar until well blended.  
  5. In a separate bowl, whisk the cream lightly for 10 seconds in a bowl to slightly thicken. 
  6. Stir the lemon juice and zest into the egg mixture, whisk well then whisk in the cream and place in the fridge. 
  7. Line a 22cm diameter, 3.5cm deep, loose based flan tin.  
  8. Roll out the pastry on a floured surface to 4 mm thickness and roll the pastry up on to your rolling pin and carefully lay it over the flan dish.  
  9. Press the pastry snugly into the flan case and trim any surplus from around the edges, then pinch the edges to make a little frill pattern.  
  10. Leave to rest in the fridge for 15 minutes.  
  11. Line with greaseproof paper, making sure that the pastry edges are well covered and fill with dried beans.  
  12. Bake for 15 minutes until the edges are set. 
  13. Remove the paper and beans, and brush the pastry with the egg wash, return to the oven for 5 minutes until the pastry is pale golden in colour. 
  14. Lower the oven to 150C 
  15. Pour the mixture into the base of the tart case.  
  16. Bake for 1 ¼ hours. 
  17. Leave to cool for 4 hours before serving.  
  18. Serve at room temperature.