Makes: 1 cake Prep time: 1 1/2 hr


1 cup flour

2 ml salt

65 ml cas­tor sugar 60 g but­ter

2 egg yolks

2 ml vanilla essence For fill­ing 8 T but­ter 1/4 cup Crème fraîche 2 eggs

3 egg yolks 2/3 cup fresh lemon juice 2/3 cup sugar 4 tsps lemon zest


1. Sift flour and salt into a bowl. Add sugar and rub in but­ter with fin­ger­tips un­til mix­ture is crumbly. Add egg yolks and essence and work into a firm dough. Knead pas­try un­til smooth. On a floured sur­face, roll out dough to a thick­ness of 4 mm. Line a greased round loose tart dish with pas­try. Cover and place in fridge for an hour.

2. Pre­heat oven to 190°C. Prick the base with fork, line bot­tom with bak­ing pa­per, filled with beans and bake blind for 10 min­utes. Re­move beans and pa­per, bake fur­ther for 5 min­utes.

3. Add wa­ter to a big saucepan and heat un­til it sim­mers. Place a heat-proof dish on top of the pan. Add but­ter and crème fraiche and stir un­til well com­bined. Set aside. 4. Us­ing the same dou­ble boiler, place an­other bowl, add and whisk eggs, egg yolks and sugar. Add the lemon juice, stir­ring constantly for 3 min­utes. Add the zest and but­ter-crème fraiche mix to the eggs and cook, stir­ring constantly. 5. Pour the lemon fill­ing into pre­pared pas­try case, and bake for 30 min­utes at 160°C un­til fill­ing is set. Al­low tart to cool com­pletely. Chilled in the re­frig­er­a­tor be­fore serv­ing.

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