TANGY LEMON TART
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.