Lemon tart with a fool proof crust

A lemon tart is a lemon tart. It can’t get more straightforward than that. The filling for this one is pretty delicious – tart, sweet and creamy. I initially wanted to do a lemon curd based filling, but ditched the idea of cooking it out before filling it. Seemed like a lengthier process. I’ll try that another time. The tart shell for this I’ve tried before with my chocolate tart and it is quite a reliable. The only problem I had was a result of my mistake. I rolled out the pastry too thick and the filling wasn’t proportionate with it. Please learn from my mistake and roll out your pastry as thin as you can.

2016-09-11-21-46-46

I’ve come to realize that making pastry takes a bit of practice. You might have the best recipe in the world, but you will need at least 3-4 times practice (or more, if you’re like me) to get it working for you. Once it does, you’ll never need to look up a pastry recipe any more.

Recipe adaptation: Greg’s tangy lemony tart

I tweaked the recipe a little since the quantity of cream given seemed quite less to me and the eggs seemed a bit more.

Yield: 8 slices

Prep time: 30

Cook time: 35-40 mins

Pastry recipeHere

Ingredients for the filling:

Lemon juice – 1/2 cup (from around 2-3 lemons)

Fresh cream – 220 ml or about 1 full cup

Eggs – 4 small or medium ones (3, if large)

Method:

Prepare and bake your pastry shell. You could use my recipe or use the one from the recipe I adapted the filling from.

While the pastry shell is cooling, make your filling.

Whisk all ingredients together and pour into the shell.

Bake at 180 degrees C for 35-40 mins, depending on your oven. Check after 30 mins if the top looks set. Stick a toothpick in to see if the centre is too wet. If it is, bake for 5-7 mins more.

Continue Reading