Lemon Tart
Marked for Revision Yields: tart (with enough for another small one) Cost: $11.90 per tart Difficulty: 8/10
From Stephanie Alexander, also using her Shortcrust Pastry recipe. I add some extra cream, which extends it to 2 tarts. For the shortcrust pastry recipe, see the pastry section. To make the tart look pretty, sprinkle with icing sugar before serving.
Ingredients
- Butter 135 grams
- Plain flour 180 grams
- Salt a pinch
- Water 3 tbsp
- Lemon 3 whole (large)
- Thickened cream 400 ml
- Caster sugar 250 grams
- Eggs 6 whole
pastry
Steps
- Preheat oven to 200 degrees
- While oven preheats, arrange the pastry into a tray. Clean and flour a workspace, flour both a rolling pin, a tart dish and a sheet of aluminium foil to cover it, get ready a jar of pie weights (can substitute chickpeas).
- Quickly pull the pastry out of the fridge, flour, then roll into a flat, even circle. Lay it into the dish, pat the corners into place and roll the pin across the top to cut the excess. Lay foil over top and pour in pie weights. Place back in fridge if the oven isn’t ready. Bake in the oven for 20 minutes until crust is brown
- Zest and juice lemon
- Combine eggs and sugar, mix, add lemon and zest (I only use about half the zest), mix, add cream, mix
- When the pastry is done, drop the oven to 160 degrees. Remove the pie weights from the pastry case, place the dish in the oven and pour the filling directly on, until just full. Bake for 35 minutes, until a skewer comes out clean
- Leave to stand for 5 minutes
