An amazing recipe I found a few years ago and now claim as my own. This tart was an absolute favourite with the customers when I ran a cafe from our plantation on the banks of the Gascoyne River. Available for you now on my app. Pic is original from the magazine article, but demonstrates how you can just take a picture of the original recipe! I must cook this again and get some beautiful photos of it.
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If making this recipe in a removable base tin, I would suggest doing double the pastry quantity. You will have some left over, however you need to make sure the base and sides are all the same thickness (somewhere between 5 to 8 mm). You don’t want the pastry to break or get holes in the cooking process. Otherwise the pastry will not ‘hold’ the lemon filling in its liquid form, prior to setting. Otherwise, you can make it in a typical shallow pie glass dish no bigger that 24cm.
1 cup (150 g) plain flour
1/4 cup (35 g) caster sugar
60 g cold butter, chopped
2 egg yolks
2 teaspoons iced water, approximately
2 tsp finely grated lemon rind
3/4 cup (180 ml) lemon juice
3/4 cup (180 ml) cream
1/3 cup (75 g) castor sugar
I used to make this in my cafe and it was very popular. Though the lemons of my lemon tree were amazing!
For the pastry, sift flour into bowl and make well in centre. Place sugar, butter and egg yolks into Well. Using fingertips, work ingredients together until all flour is incorporated. Add enough water to make ingredients cling together. Press into a ball and work gently on floured surface until smooth. Refrigerate for 30 minutes.
2 Preheat the oven to moderate (180°C/160°C fan-forced).
3 Roll pastry between sheets of floured baking paper until 1 cm larger than a 24 cm removable-base tart tin. Ease pastry into tin, trim edge. Place tin on an oven tray and refrigerate for 30 minutes.
4 Cover pastry with baking paper and fill with blind baking beads, dried beans or rice, bake for 15 minutes. Remove paper and beads, bake further 10 to 15 minutes or until browned. Cool.
Place all ingredients in a bowl and whisk until just combined. Don’t aerate the mixture.
6 Pour Filling into prepared tart case and bake until the mixture is just set, about 20 to 30 minutes.
7 Cool the tart, then remove from the tin and out into wedges to serve. I love it with some double cream too!
Not suitable to freeze or microwave.
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