Previously on All Stars, Ru, Michelle, Ross, Carson and Todrick challenged the final four to record and perform Ru’s newest single, record a podcast and slay the runway. Monet owned the episode from top to bottom, with Trinity once again slaying.

Because she is just polished AF.

With that, Monet and Trinity were sent through to the final lip sync, eliminating Naomi and sending her to the back of stage with my dear, dear Monique Heart.

Like Aja before her, Monique came straight back to All Stars ready to get redemption for her first season. And damn did she get redemption, slaying from the very first moment back on screen and, yes, gagging and gooping the hell out of us. I would argue that she slayed season 10 as well, so it was nice to see her embraced and her talent get the recognition it deserves. And I guess my Lemonique Tart is just icing?

 

 

There is nothing better than a supremely tangy lemon tart. I mean, lip smacking, toe curling tang, and this baby has it in spades. Throw in a dough that melts away and I’m in heaven. Facts are facts, world, and this is glorious.

Enjoy!

 

 

Lemonique Tart
Serves: 8.

Ingredients
1 ½ cups flour
125g butter, chilled and cut into cubes
½ cup icing sugar
8 eggs, six separated
1 tbsp iced water
1 cup cream
½ cup raw caster sugar
3 lemons, zested and juiced

Method
Place the flour, butter and icing sugar in a food processor and blitz until well combined. Add three egg yolks, one at a time, until everything is coming together before blitzing in water. As soon as the dough has come together, remove from the food processor, form into a ball, wrap in cling and place in the fridge to chill for an hour.

Preheat oven to 160ºC.

Once chill, roll the pastry out until half a centimetre thick and press into a loose-bottomed tart tin. Stab the base with a fork and transfer to the fridge for a further half hour. Fast forward, line the pastry and fill with baking weights. Transfer to the oven and blind-bake for fifteen minutes before removing the weights and cooking a further ten minutes, or until golden brown.

Reduce temperature to 140ºC.

While the shell is in the oven, whisk the cream, egg and yolks, sugar and lemon zest and juice until well combined. Pour into the tart shell and bake for half an hour, or until just set. Transfer to a wire rack to cool before transferring to the fridge to set completely.

Then, obvi, devour.

 

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