THE DAIRY KITCHEN

Classic Lemon Tart

By THE DAIRY KITCHEN

Serves 8
Difficulty Easy
Preparation 45 MINS
Cooking 45 MINS
Sweet pastry tarts probably originated with the sweet filo pastries of the Middle East. This moved to Europe where there is a parallel history of pastries being developed, from strudels in central Europe to choux pastries in France.

Ingredients

For the pastry

250g plain flour
2 tablespoon icing sugar,
pinch of salt
150g unsalted butter, chilled and cut into cubes
1 egg yolk
2-3 tablespoons iced water

For the filling

1 cup freshly squeezed lemon juice
3/4 cup caster sugar
1/2 cup double cream
5 eggs and 4 egg yolks
Crème fraiche to serve
Handy Tips
• Pastry is basically a mixture of flour, fat and water. • There is evidence that even in the Neolithic age, man made a cereal paste which he baked on a stone in the sun. • Sweet pastry tarts probably originated with the sweet filo pastries of the Middle East. This moved to Europe where there is a parallel history of pastries being developed, from strudels in central Europe to choux pastries in France.

Method

  1. Place sifted flour, icing sugar and salt in the bowl of a food processor. Process briefly.
  2. Add butter. And process until the mixture resembles breadcrumbs. Add the egg yolk and a bit of the water and process until mixture comes together in a clump, adding more water if necessary.
  3. Place the mixture onto the bench and flatten into a disc. Wrap in plastic and refrigerate for 30 minutes before using.
  4. Preheat oven to 200°C.
  5. Remove from the fridge and roll out to fit a 28cm tart tin with a collapsible base. Press into the tin with pastry overhanging the edge. Prick the base of the pastry and cover with a sheet of baking paper. Line with baking beads or rice. Bake for 10 minutes. Remove the beads and paper and bake for a further 10 minutes or until lightly browned. Remove from the oven and cool slightly.

For the filling

  1. Beat together the lemon juice, sugar and cream. Add the eggs and egg yolks one at a time.
  2. Strain mixture through a fine sieve. Pour into cooled tart shell.
  3. Bake for 20-25 minutes or until filling is set on the outside, but still a little bit wobbly in the centre.
  4. Allow the tart to cool completely. Serve a slice dusted with icing sugar with a dollop of crème fraiche.

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