Recently my first-born daughter turned nine. Instead of requesting an elaborate themed birthday cake (phew, no fondant or intricate cake decorating this time) she asked for a Lemon Tart. She’s a lemon lover just like her mama and she said she wanted something a little more sophisticated this time (being so grown up now!). My parents used to own a restaurant and winery down on the Mornington Peninsula and my mum baked many of the desserts. Fleur’s Lemon Curd Tart was legendary and was a permanent feature on the menu. This isn’t her recipe (sorry) but it is a cheats version and simply sublime. This recipe is from Taste and it’s easy as pie, albeit a little fiddly/time consuming. The result, however, is heavenly.
Easy Lemon Tart
- - 1 3/4 cups plain flour
- - 1/2 cup almond meal
- - 175g chilled butter, chopped
- - 1/3 cup icing sugar
- - 2 egg yolks
- - 2 Tbs chilled water
- - Fresh fruit to serve (see notes)
- - 5 eggs, lightly beaten
- - 3/4 cup caster sugar
- - 300ml double thick cream
- - 2 teaspoons finely grated lemon rind
- - 1/2 cup lemon juice (roughly 2-3 lemons)
- Step 1
- Place flour, almond meal, icing sugar mixture and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolks and water. Process until dough just comes together. Turn out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
- Step 2
- Preheat oven to 200°C/180°C fan-forced. Grease a 4cm-deep, 23.5cm (base) round, loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until 3mm-thick. Line tin with pastry. Trim excess. Refrigerate for 15 minutes.
- Step 3
- Place prepared tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 minutes or until light golden. Cool pastry case. Reduce oven temperature to 180°C/160°C fan-forced.
- Step 4
- Make lemon filling Whisk eggs, sugar, cream, lemon rind and lemon juice in a bowl. Stand 5 minutes. Pour mixture into pastry case. Bake for 30 to 35 minutes or until filling has just set. Cool for 15 minutes. Refrigerate overnight or until chilled.
- Serve with blueberries or fresh raspberries and vanilla ice-cream or double cream.
- Will keep in fridge for 3-4 days, but it won't last that long!
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