Lemon Tart

Ingredients

1 cup (150 g) plain flour
1/3 cup (55 g) icing sugar
65 g unsalted butter, chopped, chilled
1 free-range egg, lightly whisked
1/4 tsp vanilla extract
1 1/4 cups (275 g) caster sugar
6 lemons, zested, juiced
3/4 cup (185mL) thickened cream
6 free-range eggs, extra
1/4 tsp salt
Icing sugar mixture, to serve
Raspberries, to serve

Method

Place the flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add egg and vanilla and process until dough just comes together. Shape into a disc, wrap in plastic wrap and place in the fridge for 30 minutes to chill.

Roll pastry out on a well-floured surface to a 28 cm disc. Gently transfer into the base of 24 cm (base measurement) fluted tart tin with removable base. Use a small knife to trim edges. Place on a baking tray and place in the freezer for 30 minutes to chill. Preheat oven to 180 C.

Line the pastry with baking paper and fill with baking weights. Bake for 15 minutes. Cover edges with foil if needed, to prevent browning too much. Remove weights, bake a further 10-15 minutes. Reduce heat to 120 C.

Meanwhile, combine the sugar and lemon zest in a large bowl and whisk together until aromatic. Transfer to a medium saucepan with 2/3 cup (160mL) of lemon juice and cream. Bring just to a simmer over medium heat, stirring to dissolve sugar.

Whisk eggs and salt in a large bowl. Slowly whisk in hot cream mixture until just combined. Slowly pour into hot tart shell. Bake for 25-30 minutes or until edges are just set and the centre jiggles slightly. Allow to cool to room temperature.

Refrigerate for 3 hours or until firm to touch. Top with raspberries and dust with sifted icing sugar mixture.

Credits: Coles

Photo Credits: Coles