Lemon tart is such a tasty dessert! It can often befound on a restaurant menu, but is real easy to wack up at home. Plus, you can eat a lot more than one slice at home!
To compliment lemons zingy taste, turn up the volume on your speakers and rock out to Australian rock ‘n’ rollers, Wolfmother! Try this song out for size!
Short crust pastry
- 175 g Plain flour
- 100 g Chilled butter
- 2 tbsp. Sugar
- Pinch of salt
- 1 Egg yolk
- 1 tbsp. water
- 150 g Caster sugar
- 2 un-waxed lemons, zest and juice
- 4 Eggs
- 100 g Melted butter
- 2 tbsp. Crème fraiche
- 20 g Plain flour
Start off by weighing out the flour and butter.Make sure the butter is chilled before using. Chop the butter into cubes. This will make it easier to mix the two together.
Using your fingertips, rub the butter and flour together. Combine well so that there are no more lumps of butter and the mixture resembles fine breadcrumbs.
Add the sugar and salt. Separate the egg yolk from the white. An easy way to do this is to crack the egg in a bowl and scoop out the yolk with the cracked egg shell. Be careful not to split the yolk! After successfully separating the yolk add it to the mix with the tablespoon of water. I started off using my finger to bind the mix, don’t! It’s really sticky and you just lose a lot of it. Use a trusty wooden spoon. Once you have a nice ball of dough, wrap in cling film and chill it out for 20 minutes.
Lightly flour a clean work surface and roll out the dough to roughly a thickness of a 1 pond coin. To make the dough easier to roll out, start off by flattening it with the palm of your hand. Another tip to help get an even thickness is to run your hand over the rolled out pastry and feel for any bumps. Transfer your pastry carefully into a round dish. Using a fork pierce the pasty base all over.
Next, line with some baking paper and fill it with dried beans or whatever will help the further 10 mins. Remove from the fridge, and bake in a pre-heated over for 10 – 15 mins at 180.pasty keep its shape and wont ignite in the oven. Pop it back in the fridge to chill for a
Whilst the pastry is in the oven make the delicious lemony filling. Add the dry ingredients first, i.e, the sugar, flour and lemon zest.
Now add the rest of the ingredients and stir well.
Remove the baking paper, add the filling and bake for another 15 mins until the mixture has set. Eat hot or cold and serve with crème fraiche. For an extra fancy touch slice up some lemons, coat them in sugar and bake in the oven for 10 minutes until caramelized.