I spent a lot of time deliberating over what to make for Bob’s birthday this year. Last year’s white chocolate and strawberry cupcakes have now become my most-viewed recipe of all time, which will definitely be hard to top. Eventually I decided play it safe with a classic and save the experimenting for another occasion.
I went with a lemon tart, considering Bob’s love for lemon flavoured things. This recipe is based on a passionfruit tart recipe I have used before.
For the filling:
- 1/2 cup lemon juice (approximately 2 lemons)
- 3 tsp finely grated lemon rind (Bob likes it extra zesty, you can reduce to 2 tsp if you prefer)
- 1/2 cup caster sugar
- 5 eggs
- 300ml thin cream
Put all the filling ingredients in a bowl and whisk to combine. Cover and refrigerate while you make the pastry.
For the almond shortcrust pastry:
- 150g plain flour
- 100g almond meal
- 60g icing sugar
- 125g chilled butter, chopped
- 1 egg yolk
Mix butter, flour, sugar and almond meal together in a food processor until the mixture resembles fine crumbs. Add egg yolk and process until just combined. The mixture will still be quite crumbly.
Remove from processor and knead lightly until a dough forms. If it still won’t hold together, add a teaspoon of cold water.
Shape the dough into a ball and flatten to form a disc. Wrap in cling wrap and refrigerate for 30 minutes to rest.
Roll out the dough on a floured surface until it is 5mm thick.
Transfer the dough to a 24-cm fluted tart tin with a removable base. Press pastry into tin and trim off any excess pastry. Return to the fridge for a further 30 minutes. Make sure the dough is well chilled before going into the oven otherwise it will shrink.
Lay a sheet of baking paper over the pastry and fill with beans or pastry weights. Bake at 200 degrees C for 10 minutes. Remove weights and bake for another for 5 minutes or until it is just starting to brown in the middle. Reduce oven temperature to 150.
Remove the filling mixture from the fridge. Pour filling mixture into pastry shell and bake for 30 minutes or until just set. The middle will wobble slightly. If you have any leftover mixture, use this to fill ramekins and make lemony creme brulee.
Remove the tart and allow to cool completely. Refrigerate to chill.
Serve with berries and a dusting of sugar.