Lemon tart

SERVES 6 PREPA­RA­TION: 15 MIN COOK­ING: 40 MIN CHILL­ING: 1 HR

Drum Food - - CONTENTS -

PAS­TRY

375ml (1½c) flour

30ml (2T) ic­ing sugar

180g but­ter, chilled and cubed 30ml (2T) ice-cold wa­ter

FILL­ING

250ml (1c) cream

2 eggs

3 egg yolks

125ml (½c) cas­tor sugar

125ml (½c) lemon juice

50g dark choco­late to dec­o­rate

Pre­heat the oven to 180°C and grease a 20-cm tart pan.

1 PAS­TRY Process the flour, ic­ing sugar and but­ter in a blen­der un­til the mix­ture re­sem­bles fine bread­crumbs. Add the wa­ter and process un­til the mix­ture comes to­gether in a smooth ball. Wrap in cling­film and chill for 30 min­utes.

2 On a floured sur­face, roll out the pas­try and line the base of the tart pan.

3 Cover the pas­try base with bak­ing pa­per and put un­cooked beans or rice on top of the pa­per. Bake blind for 10 min­utes. Re­move the beans or rice and bake the pas­try for another 5 min­utes. Re­move from the oven and al­low to cool.

4 FILL­ING In a large mix­ing bowl, mix the cream, eggs, egg yolks, sugar and lemon juice un­til com­bined. Pour into the baked pas­try shell and bake for 25 min­utes or un­til just set. Cool and re­frig­er­ate un­til com­pletely set.

5 Melt the choco­late in a mi­crowave-safe bowl at full power for 1 minute, stir­ring af­ter 30 sec­onds. Put the choco­late in a pip­ing bag and pipe pat­terns on the tart. Leave to set for a few min­utes be­fore serv­ing.

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