Caramelized Lemon Tart
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
1 large tart
- Serves:
- 10
ingredients
-
Pastry
- 2 cups plain flour
- 1⁄2 cup caster sugar
- 100 g unsalted butter, cold & chopped
- 2 egg yolks, yolks only
-
Filling
- 5 eggs
- 1 egg, lightly beaten for brushing pastry
- 200 g caster sugar
- 200 ml double cream
- 3 lemons, juice and zest of
- 1⁄2 cup icing sugar, for dusting
directions
- Pastry: - Sift flour and sugar in food processor, add butter and process until it resembles breadcrumbs.
- Add egg yolks and 1 tablespoon iced water and process until it comes together.
- Form dough into disc and wrap in plastic wrap and chill for 1 hour.
- Roll out and cover a 22 cm (8 ¾ - 9 inches) flan tin with a removable base and chill for 20 minutes.
- Line with baking paper and fill with baking beans or rice and cook for 20 minutes at 180 deg C (350 deg F).
- Brush with beaten egg and bake a further 5 minutes and reduce oven to 150 deg C (300 deg F).
- Filling: - Place eggs and sugar in a bowl, whisk well and add cream, zest and strained juice and combine well.
- Pour into pastry shell and bake at 150 deg C (300 deg F) for 15 minutes or until set.
- Remove and cool in tin to room temperature.
- Dust heavily with sifted icing sugar then using a blow torch lightly caramalise top, or pop under the griller (broiler).
- This will keep refrigerated and in an air tight container for 2 days.
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RECIPE SUBMITTED BY
Ninna
Sydney
Hi I’m Glen and I live in Sydney with my wonderful husband Ross. We have eight beautiful grandchildren, two of them live near us in Sydney, two live in Western Australia, two more live in Queensland and another two in northern NSW.
I can't imagine how I ever managed before I found Zaar - I use it regularly to plan meals and find new and interesting recipes and most important of all to keep track of our family favourites.
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The photos are of our beautiful grandchildren.
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