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Gourmet Traveller Lemon Tart

Lemon Tart

Pastry

250 grams plain flour

125 grams cold unsalted butter

75 grams icing sugar, plus extra for dusting

3 egg yolks

3 tbl water

To make pastry, process flour, butter and icing sugar in a food processor until mixture resembles coarse breadcrumbs. Add egg yolks one at a time then gradually add 1-3 tablespoons water until pastry comes together. Turn onto a lightly floured surface then knead for 30 seconds. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out pastry onto a lightly floured surface and line a 24 cm round flan tin with a removable base trimming excess pastry with a sharp knife. Prick base with a fork and refrigerate for 30 minutes.

Preheat oven to at 160°C. Line pastry with baking paper and filled with dried beans or rice. Place tin on an oven tray and bake at 160°C for 10 minutes then remove paper and beans and bake for another 15 minutes until pastry is dry and golden brown.

 

Filling

5 eggs

150 grams caster sugar

90 ml lemon juice

2 tbs finely grated lemon zest

150 mls double cream

Place eggs, sugar, lemon juice and rind in a bowl and whisk to combine, then whisk in cream. Heat lemon mixture in a saucepan over a medium heat for 5 minutes or until warm, then pour into prepared pastry case and bake at 160°C for 25 minutes or until just firm.

Cool tart for 1 hour, then serve dusted with icing sugar.