Every time I hear the word tart I think of Hugh Laurie’s Prince George in Black Adder and it makes me giggle. Tart is definitely one of my favourite words and deserts! Craig and I both love lemons, we had lemon tart for desert the night Craig proposed and it was the one thing we requested for the menu at our wedding! This is an easy version of a classic desert!
(prep time 15mins, cooking time 30mins, serves 8)
Sweet shortcrust pastry
1 1/2 (225g) cups plain flour
125g butter, chilled and cut into cubes
1/2 cup (80g) icing sugar
3 egg yolks
1 tbs iced water
3/4 cup lemon juice
3/4 cup caster sugar
3/4 cup cream
3 eggs, lightly beaten
Place the four, butter and sugar in a food processor and process until the mixture resembles fine breadcrumbs.
While the motor is running, add the egg yolks and water. Process until the dough just comes together.
Turn onto a floured surface and gently bring together to form a ball, flatten into a disc, wrap in plastic wrap and refrigerate for an hour.
Preheat the oven to 180C (350F). Roll the dough out between two sheets of non-stick baking paper until it is about 3mm thick.
Line a loose bottomed tart tin with the pastry. Trim edges and prick the base with a fork.
Line the case with non-stick baking paper and fill with baking weights. I didn’t have any so I just used rice.
Bake like this for 15minutes, remove the weights and baking paper and cook for a further 10 minutes or until the pastry is light golden.
Reduce the oven to 140 degrees C.
To make the lemon filling, place the sugar and lemon juice in a heatproof bowl over a saucepan of simmering water and whisk until the sugar dissolves.
Add the egg and cream and stir for 5 minutes or until thickened slightly. Pour the mixture through a strainer into the tart shell . Bake for 20 minutes or until just set.
Allow to cool and refrigerate until completely set. I made a raspberry coulis to go with it which was quite delicious!