Lemon Tart
This fast tart is crisp and creamy. Best of all, it’s made using a single bowl so less washing up and more time for enjoying. Recipe by Anna Gare - guest chef.
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- Prep
- 20 mins
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- Total
- 1 1/2 hours
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- Serving
- 12
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Ingredients
| LEMON CURD |
| 4 eggs |
| ½ cup caster sugar |
| ½ cup Devondale Long Life Thickened Cream |
| 2 tsp finely grated lemon rind |
| ½ cup lemon juice |
| 1 tsp vanilla essence |
| Home made short crust pastry (see recipe) or 1 x 23 frozen shortcrust pastry shell (blind-baked) |
| Icing sugar, blueberries and whipped cream to serve |
| SHORT CRUST PASTRY |
| 1 cup plain flour |
| ¼ cup icing sugar |
| 90g butter, chopped |
| 1 egg yolk |
| Tip: If making your own pastry, prep time will be approx. 30 min (plus chilling time) and the cook time will increase to 1 hour. Be sure to pre-bake your pastry before adding the mix. |
Directions
- Preheat oven to 160°C (140°C fan-forced).
- Place the eggs, caster sugar, cream, lemon rind, juice and vanilla in a bowl and whisk together until well combined.
- Pour mixture into prepared pastry case and bake in oven for 30-35 minutes or until filling is just set.
- Cool in tin and then refrigerate.
- Serve with whipped Devondale Long Life Thickened Cream.
- Blend or process flour, icing sugar and butter until combined. Add yolk and process until dough just comes together.
- Knead dough on a lightly floured surface until smooth. Wrap in platic wrap. Chill for 30 minutes.
- Roll out pastry between 2 sheets of baking paper until large enough to line prepared tin. Ease pastry into tin and press into sides. Trim edge and chill for 15 minutes.
- Cover pastry with baking paper and fill with baking beans or rice. Bake for 15 minutes. Remove paper and beans and bake further 10 minutes until browned lightly.
