Lemon Tart is a timeless classic. Add Raspberry Flavour Pearls and some thick cream and you are in for a treat.
As an apprentice in the early 90’s where Lemon Tart was a sure addition on many menus I mastered the art of the tart…3 tarts fresh each morning before lunch service!
There are two parts to this recipe…the pastry and the filling. You can prepare both up to a few day before baking. Lemon tarts are best enjoyed on the day they are baked but will keep well refrigerated for several days.
What you will need…
- 1½ Cups (225g) Plain flour
- 125g Butter, chilled & Chopped
- ½ Cup (80G) Icing Sugar (Castor sugar is fine too)
- 2 Egg Yolks
- 1 Tablespoon Iced Water
Place the flour, butter and sugar in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and process until combined. Add the iced water and process until the dough just comes together. Turn out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour. Roll the pastry out between 2 sheets of non-stick baking paper to 3 mm-thick.
Preheat oven to 180°C (350°F).
Line a lightly greased 22cm loose-bottomed, tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper and fill with baking weights (you can use rice or dried beans as your weight) Bake for 15 minutes or until the edge of the pastry is firm, remove the paper and weights and bake for a further 10 minutes or until the pastry is light golden. Remove from the oven and set aside.
*You can prepare your pastry and line your tart shell ahead of time. Just refrigerate it and do the baking step on the day your guests are arriving.
- 1 Cup (250 ml) Pouring Cream
- 2 Eggs
- 3 Egg Yolks
- ½ Cup (110 g) Caster Sugar
- ½ Cup (125 ml) Lemon Juice (you could substitute for lime juice or even yuzu)
Place the cream, eggs, yolks, sugar and lemon juice in a bowl and whisk to combine. Strain the mixture into a clean bowl.
*The tart filling can be prepared earlier too, just cover and keep it in the fridge.
Ready to Bake
Set your oven temperature to 140°C (250°F).
Transfer the tart shell (pre-baked) to a baking tray and carefully pour the filling into the tart shell.
Bake for 30–35 minutes or until just set. A gentle wobble in the centre of the tart is perfect…you don’t want to overcook it!
Allow to cool at room temperature before refrigerating until completely set.
Thick or Double Cream
Gently remove the tart from the tin and place onto a board or flat plate.
Cut required slices and serve with a generous dollop of cream and Raspberry Flavour Pearls. You could certainly try a different Flavour Pearl too…Strawberry, Yuzu, Blackcurrant, Passion fruit…what ever suits your taste buds!
Until next time
The Peninsula Larder Team
“I believe when life gives you lemons, you should make lemonade…and try to find someone whose life has given them vodka, and have a party.”
― Ron White