LE­MON TART

Prep time 1 hour Bak­ing time 35 mins Makes 30cm tart

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IN­GRE­DI­ENTS

SHORTCRUST PAS­TRY 250g cake flour ½ tsp salt 125g cold but­ter, cubed 4 tbsp ice-cold water FILL­ING Grated rind and juice of 7 medium-size le­mons 350g caster sugar 6 eggs 4 egg whites 250g but­ter, at room tem­per­a­ture Pre­pare

the shortcrust pas­try. Place the flour and salt in the bowl of a food pro­ces­sor and add the but­ter, puls­ing un­til the mix­ture looks like bread­crumbs. Then add 2 tbsp water and process to form a ball of dough, adding more water only if nec­es­sary. Wrap the dough in cling­film and re­frig­er­ate for about 30 min­utes. Roll out the dough on a floured sur­face and use it to line a spring­form quiche tin. (use your rolling pin to lift the dough and then roll it out over the tin.) Tidy up the edges by run­ning the rolling pin over the tin. Re­frig­er­ate for about 30 mins and pre­heat the oven to 180°C. Blind-bake the pas­try case for about 12-15 mins. Re­move from the oven, re­move the pa­per and beans and bake for an­other 5 mins. Re­move from the oven, re­movethe pa­per and beans and bake for an­other 5 mins. To pre­pare the fill­ing, place all the in­gre­di­ents, ex­cept the but­ter, in a small saucepan over low heat and beat un­til the sugar has dis­solved. Add half the but­ter and con­tinue beat­ing as the eggs start to cook and coat the back of a spoon. Add the re­main­ing but­ter and con­tinue beat­ing un­til the mix­ture thick­ens, mak­ing sure it doesn’t sep­a­rate. Re­move the saucepan from the stove and stand it on a cold sur­face. Beat un­til cooled to luke­warm and turn the oven up to 220°C. Pour the fill­ing into the baked pas­try case and bake un­til the top of the fill­ing is golden brown, about 10-15 mins.

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