LEMON TART WITH SHORTCRUST PASTRY
Steps:
- Place sifted flour, icing sugar and salt in the bowl of a food processor. Process briefly. Add butter and process until the mixture resembles breadcrumbs. Add the egg yolk and a bit of the water and process until mixture comes together in a clump, adding more water if necessary. Place the mixture onto the bench and flatten into a disc. Wrap in plastic and refrigerate for 30 minutes before using. Preheat oven to 180°C or 160°C fan forced. Remove from the fridge and roll out to fit a 28cm fluted tart tin with a removable base. Press into the tin with pastry overhanging the edge. Prick the base of the pastry and cover with a sheet of baking paper. Line with baking beads or rice. Bake for 20 minutes. Remove the beads and paper and bake for a further 5 minutes or until lightly browned. Remove from the oven and cool slightly. Beat together the lemon juice, sugar and cream. Add the eggs and egg yolks one at a time. Strain mixture through a fine sieve. Pour into cooled tart shell. Bake for 20-25 minutes or until filling is set on the outside, but still a little bit wobbly in the centre. Allow the tart to cool completely. Serve a slice dusted with icing sugar with a dollop of crème fraîche.
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