Easy Lemon Tart
The lemon tart was the second part of Saturday’s cooking group, or should I say the first part that we made and I am only just getting round to posting it. All six tarts that were made by the group came out perfect even though everyone had a different experience with the short crust pastry. I am blessed with cold hands, I say that because as a pastry chef it is a plus and it is amazing to see a group of people make the same pastry recipe and turn out different results. Even working at the same speed and monitoring each step of each individual bowl the results were quite different but this allowed me to offer tips to suit the person which you wouldn’t normally get following a recipe. One particular lady had really warm hands and the pastry went really soft when mixing it so I suggested that when she makes pastry in the future she should hold the mixing bowl over another bowl full of ice to keep the temperature down.
This is an easy recipe since you do not have to make a curd, just whisk all the ingredients together and our into the flan dish to bake.
Ingredients – pastry
- 110g Butter
- 180g flour
- 60g icing sugar
- 1 egg
- zest & juice of 4 lemons
- 200g castor sugar
- 250ml cream
- 4 eggs
- Preheat oven to 180 degrees centigrade.
- Grease and flour a loose bottom, 22-24cm, flan tin.
- Place the flour, butter & sugar in a bowl.
- Work the ingredients together until the mixture looks like breadcrumbs.
- Add the egg and bring dough together.
- Rest dough in fridge for an hour before rolling out.
- Roll out pastry to fit bottom & sides of tin, prick bottom of pastry case.
- Place a piece of greaseproof paper over the bottom and sides of the pastry shell and fill the case with dry beans, rice or lentils.
- Place the tart shell in the oven with the dried beans and bake ‘blind the shell for 15 minutes.
- Remove from the oven and remove the greaseproof paper and beans and return the pastry to the oven.
- Bake for a further 10 minutes.
- The first baking with the beans is to prevent the pastry side slipping down with no filling in the case. The second baking is to crisp the shell.
- Whisk the eggs & sugar until combined.
- Add the cream and lemon juice and whisk again.
- Strain the mixture through as sieve and then add the zest of lemon to the mixture and stir.
- Pull the tart out of the oven slightly and pour the mixture into the tart case till it reaches the top.
- Push the tart back in gentle and bake for a further 30-35 minutes or until set but still wobbly.
- Allow to cool and serve with cream and berries or by it self.