Food Type: Vegetarian
No of Portions: 6
Change no of portions required to :
Ingredients & Prep
230 g plain flour
160 g butter unsalted cold for grating
75 g icing sugar
1 egg yolk only
1 pinch salt
140 ml lemon juice
6 egg yolk only
180 ml double cream
250 g caster sugar
1 lemon zest only
1 lemon slices in half moons
Pre-heat oven to 170'c (pastry) down to 100'c for the tart.
In a bowl add flour & zest, then grate butter in a 1/4 at a time mixing in as you go, when all the butter is in use you finger tips to rub together into a breadcrumb consistency.
In another bowl beat the egg & egg yolk together, add the sugar & salt to the flour crumb mix then add the egg & form into a pastry dough, wrap in cling film & let it rest in the fridge for at least 1 hour.
On a floured worktop roll out pastry to 2mm thick (£1 coin), for a 6 portion quantity use an 18cm round loose bottom tart/flan tin greased with butter, line the tin with the pastry, cut off excess from around the edge.
Place a piece of very well scrunched up piece of greaseproof paper in & up the sides then fill with dry rice into the tin & mound the rice up around the sides to the top to hold while blind baking, place in the oven for 10 mins, then allow to cool.
In a bowl add egg yolk & sugar, whisk until light in colour, add cream & whisk The lemon juice & zest & whisk again.
Pour into tart case to the top, then bake for 45 min or until set. Allow to cool, add garnish
Suggestion & Tips
Best eaten fresh & very slightly warm with cream. You can make in small individual tart tins if you wish.