Sieve together the flour and salt.
French Lemon Tart
French Lemon Tart – A crispy shortcrust pastry tart with a rich lemon custard filling lightly dusted with icing sugar and served with crème fraiche
This recipe is a SoCook recipe
How it's doneDirections
Cut the butter into cubes.
Add the flour, butter and salt to a bowl or food processor and blend until the content forms a crumb either by hand or using a food processor.
Empty the contents of the food processor into a large bowl and add the icing sugar.
Mix a tbsp of cold water into the egg yolk. Add the egg mixture to the crumb mix using a few swift movements.
Form a ball and flatten place pastry in a bag place in the fridge to cool for 15 minutes.
Set the oven to 180C 350F or gas mark 4.
Lightly dust a clean work surface with flour roll out the pastry into a circle to fit the flan dishes then fit pastry into the flan dish.
Trim the pastry to fit the flan dish. Prick the pastry cases then place in the fridge to cool for 15 minutes.
Bake blind by adding parchment and baking beans into the tart dish bake for 8 to 10 mins remove from the oven remove the beans and paper.
Paint the pastry base with egg white return to the oven bake for 8 to 10 mins till golden brown remove from the oven set a side.
Zest and squeeze the lemon(s)
Whisk the eggs, sugar, lemon juice and zest then add the cream.
Strain the mixture with a sieve into the flan dish. Cook for 30 mins or until set.
Remove from the oven, cool, refrigerate for 1 hour.
Place the tart on the plate.
Dust with icing sugar and serve a slice of tart with some creme fraiche.
What you needIngredients
- 1 Food Processor
- 1 Medium Bowl
- 1 Lemon Squeezer
- 1 Grater
- 1 Chopping Board
- 1 Large Knife
- 1 Flan Dish
- 1 Rolling Pin
- 60 grams Butter
- 40 grams Icing Sugar
- 1 Egg Yolk
- 125 grams Plain Flour
- 1 tbsp Water
- 1 pinch Salt
- 5 Eggs
- 150 grams Caster Sugar
- 150 ml Double Cream1
- 4 Lemons