Saturday, July 18, 2009

Lemon Tart

I can never go past a lemon tart, let alone a lemon meringue tart. I didn't have time to make the meringue this time, but I improvised and put some beautiful vanilla Persian fairy floss on top.

This recipe is by Valli Little from the September 2004 edition of the delicious. magazine.
You can make one large tart, but I like to make smaller individual tarts, and using this recipe will yield 16 small tarts.

1 2/3 cups (250g) plain flour
110g icing sugar
110g unsalted butter, chilled, cut into small pieces
1 egg

3 eggs
3 egg yolks
165g caster sugar
Grated rind of 2 lemons
200ml lemon juice
180ml thickened cream
Creme fraiche, to serve

To make pastry
  1. Combine flour and icing sugar in a food processor, then add butter and process until fine breadcrumbs. Add egg and process until mixture comes together in a ball.
    Wrap in plastic wrap and refrigerate for 30 minutes.

    Roll out pastry between two pieces of plastic wrap, and line a 26cm loose-bottomed tart pan or smaller individual tart pans with the pastry, then freeze for 10 minutes.

  2. Preheat the oven to 190°C.
    Line pastry with baking paper, fill with pastry weights or uncooked rice and bake for 10 minutes.

    Remove paper and weights or rice and return pastry to oven for 5 further minutes.

  3. Reduce the oven to 175°C.
    For filling, beat together the eggs, yolks and sugar. Add the lemon rind and juice, beat in the cream, then strain into the tart shell.

  4. Bake for 15 to 20 minutes until just set. Serve at room temperature with creme fraiche.

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