Lemon Tart

(from Leon’s recipe box)

Hand made shortcrust pastry

Categories: Dessert

Ingredients

  • For pastry:
  • 1 1/4 cup (185g) flour
  • 1/3 cup (55g) caster sugar
  • 1/4 cup (30g) almond meal
  • 125g butter
  • 1 egg yolk
  • For tart:
  • 2 lemons - zest of one and juice from both
  • 2/3 cup caster sugar
  • 2/3 cup cream
  • 3 eggs
  • blueberries or raspberries to top the tart
  • icing sugar for dusting

Directions

  1. Combine all the shortcrust pastry ingredients

  2. refrigerate for 30 mins

  3. roll pasty out between grease proof paper to avoid sticking

  4. line pastry molds with pasty and freeze for 30 mins

  5. blind bake for 10 mins at 200C

  6. (remove baking weights and bake a further 5 mins if you just want tart shells)

  7. allow to cool for 30 mins

  8. combine pie ingredients

  9. bake for 20-25 mins at 170C

  10. allow to cool

  11. top with favourite fruits and dust with icing sugar

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