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Wednesday, August 25, 2004

Lemon Tart

Lemon TartLast night, as a celebration, I made a lemon tart for dessert. It's not really that difficult to make. The only thing that needs a little more effort is the pastry. Other than that, the filling is really easy.

Pastry for tart shell:

75 g butter
175 g plain flour
Some cold water

  1. Preheat your oven to 200°C.
  2. In a mixing bowl, rub the butter into the flour until it resembles bread crumbs.
  3. Then slowly pour in some cold water, a tablespoon at a time, to form a smooth dough.
  4. Once the consistency of the dough is right, take it out of the mixing bowl and knead on a lightly floured surface.
  5. Next, roll out the pastry with a rolling pin until it is big enough to line a 21-cm flan dish.
  6. Now, here is a trick... lightly roll the pastry around your rolling pin and then lift onto your flan dish. Then unroll the pastry so that it fits over the top of the dish.
  7. Next, press the pastry firmly into the flan dish. If you have access pastry at the top, simply roll your rolling pin over the top of the flan dish and it'll come off at the sides.
  8. Once your pastry is sorted out, prick the pastry base with a fork. Now, here's a new tip: put your flan dish in the freezer for about 10 minutes. This will prevent the pastry from shrinking away from the sides when baking.
  9. Bake in oven for about 15 minutes until it is firm.
  10. Remove from oven and let cool

Lemon filling:

3 eggs
100 g caster sugar
1/3 cup whipping cream
1/3 cup fresh lemon juice (this is about 1 1/2 lemons)
1/4 teaspoon vanilla essence

  1. Whisk eggs, sugar, cream, lemon juice and vanilla essence together in a mixing bowl.
  2. Next, spoon the lemon mixture into the tart shell but do not fill it up to the top just yet (or else you will have trouble carrying it as the mixture will tend to spill out). Just when the tart shell is halfway full, carry your flan dish and put it in your oven. Then continue to spoon the rest of the lemon mixture into the tart shell.
  3. Bake in oven for about 25 minutes at 180°C until the filling sets.
  4. When done, remove from oven and let cool completely.
  5. Finally, refrigerate it for at least an hour before serving.

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