Lemon Tart

Lemon Tart

Makes 1 small tart

Pastry

• 1 Egg
• 50g Caster Sugar
• 125g Butter
• 200g Plain Flour
• Pinch of Salt

Filling

• 150g Cream
• 175g Caster Sugar
• Eggs
• 2 Lemons (Zest and Juice)

1. In a bowl add the flour, sugar, salt and cubes of butter. Lightly rub in the butter to a breadcrumb texture.
2. Make a well in the centre of the flour and add the eggs.
3. Mix until a dough is formed.
4. Wrap in cling film and place in the fridge to chill for 30 minutes.
5. Roll out the chilled pastry and line a flan ring with the pastry.
6. Fill with baking beans and blind bake for 10-15 minutes. Take out the baking bean after 10 minutes and return to the oven to ensure the bottom of the tart is cooked.
7. For the filling, mix the eggs and castor sugar together.
8. Warm the cream in a pan, do not boil. Pour onto the egg and sugar mix. Add the lemon juice and zest.
9. Pass the mixture through a fine sieve or chinois.
10. Pour the filling mix into the cooked pastry case and bake for 20-25 minutes at 170^oC