CARAMELISED LEMON TART
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
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.