CARAMELISED LEMON TART

Homes+ (Australia) - - MY BACKYARD -

SERVES 8 PREP 20 MINS (+ 1 HR 20 MINS CHILL­ING) COOK 1 HR

1 egg yolk

1 cup plain flour

75g cold un­salted but­ter, diced

1 tbsp caster sugar

1-2 tbsp pure ic­ing sugar whipped cream, to serve (op­tional) LEMON FILL­ING

6 eggs

1 cup caster sugar grated rind and juice of 4 lemons

1 cup thick­ened cream

ONE Whisk the egg yolk and 2 tbsp wa­ter in a bowl.

TWO Pulse the flour, but­ter, caster sugar and a pinch of salt in a food pro­ces­sor un­til mix­ture re­sem­bles bread­crumbs. Add egg mix­ture. Pulse un­til pas­try be­gins to come to­gether. Shape into a disc, wrap in plas­tic wrap and chill for 1 hour.

THREE Roll out pas­try be­tween two sheets of bak­ing pa­per un­til large enough to line a 20cm round loose-based tart pan. Prick pas­try base with a fork. Place in fridge and chill for 20 mins.

FOUR Pre­heat oven to 180ºC/160ºC fan. Place a bak­ing tray in oven. Line pas­try case with bak­ing pa­per. Fill with bak­ing weights. Place on pre­heated tray. Blind bake for 15-20 mins. Re­move pa­per and weights. Bake for 4-5 mins un­til pas­try looks dry. Cool. Re­duce oven tem­per­a­ture to 150ºC/130ºC fan.

FIVE To make fill­ing, whisk eggs, sugar and lemon juice un­til smooth. Strain through a sieve. Whisk in rind and cream. Pour into case. Bake for 30-35 mins or un­til fill­ing is set. Cool in pan.

SIX Dust with ic­ing sugar. Caramelise us­ing a blow­torch. Serve with cream, if de­sired.

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