With all the drama surrounding My Kitchen Rules, especially Sonya and Hadil, it’s easy to forget what’s most important, FOOD!
The stand out recipe from this week HAS to be Henry & Anna’s Lemon Tart, and we have one that is just as delicious for you.
Golden, crumbly shortcrust pastry is filled with a sweet, creamy and zesty centre to make a divine baked lemon tart, the perfect dessert for any time of year.
Lemon tart, anyone?
Ingredients
Lemon tart
1 1/2 cups(225g) plain flour
1 pinchsalt
100 gunsalted butter, chilled, diced
1/4 cup(55g) caster sugar
1 egg yolk
2 drops vanilla essence
Filling
4 eggs
1/4 cup(165g) caster sugar
2 lemons, grated rind and juice
1/2 cup(125ml) cream
icing sugar, for dusting
thick cream, to serve
Golden, crumbly shortcrust pastry is filled with a sweet, creamy and zesty centre.
Steps
Place flour and salt in a food processor. Add butter, sugar, egg yolk and vanilla. Pulse 30 seconds, until mixture resembles breadcrumbs.
Process continuously until mixture comes together (add 1-2 tablespoons water, if necessary). Turn out dough. Knead lightly to form a ball. Wrap in plastic wrap. Chill 15-20 minutes.
Preheat oven to 190°C (170°C fan-forced). Roll out dough on a lightly floured surface. Press pastry firmly into a 23cm flan pan, without stretching pastry. Trim excess and lightly prick base with a fork.
Line with greaseproof paper and half-fill with pastry weights or dried beans. Bake blind for 12 minutes, until lightly browned. Remove paper and weights and cool in pan. Reduce oven to 180°C (160°C fan-forced).
To make filling: beat eggs with sugar in a bowl. Stir in lemon rind and juice. Lightly whip cream and stir into lemon mixture. Pour into prepared pastry case. Bake another 40 minutes. Dust with icing sugar. Serve with thick cream.
Tips
When transferring pastry to a pan, use a rolling pin as in step 3 above, so pastry doesn’t break.
This is sufficient pastry to line a 23cm flan pan, 6-8 individual tart pans or 12 mini tart pans.
See more recipes on our sister site, Food To Love.
