Caramelized Lemon Tart

Delicious lemon tart with caramalised sugar topping. I found this in an old Australian Gourmet Traveller magazine. You can use limes instead of lemons, or a combination of both if you prefer.

• Ready In: 1 hr 5 mins
• Serves: 10
• Yields: 1 large tart

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

1. Pastry: - Sift flour and sugar in food processor, add butter and process until it resembles breadcrumbs.
2. Add egg yolks and 1 tablespoon iced water and process until it comes together.
3. Form dough into disc and wrap in plastic wrap and chill for 1 hour.
4. Roll out and cover a 22 cm (8 ¾ - 9 inches) flan tin with a removable base and chill for 20 minutes.
5. Line with baking paper and fill with baking beans or rice and cook for 20 minutes at 180 deg C (350 deg F).
6. Brush with beaten egg and bake a further 5 minutes and reduce oven to 150 deg C (300 deg F).
7. Filling: - Place eggs and sugar in a bowl, whisk well and add cream, zest and strained juice and combine well.
8. Pour into pastry shell and bake at 150 deg C (300 deg F) for 15 minutes or until set.
9. Remove and cool in tin to room temperature.
10. Dust heavily with sifted icing sugar then using a blow torch lightly caramalise top, or pop under the griller (broiler).
11. This will keep refrigerated and in an air tight container for 2 days.