Thursday, 8 May 2008

Lemon Tart

For the base:

Plain flour – 200 grams
Sugar – 3 tablespoon
Butter - 100 grams
Egg – 1 small
Cream – 1 tablespoon

For the filling:

Orange juice – 200 mls
Sugar – 150 grams
Butter – 50 grams
Egg yolks – 2
1 lemon’s rind
Cream – 100 mls
Cornflour – 4 tablespoon
Water – 50 mls+ 4 tablespoon
Gelatine Powder – 2 teaspoon


1. First prepare the base. For that, In a large bowl mix butter and flour and mix well with hands until it looks like bread crumbs. You can use the egg whisker for this. At this stage, add cream, sugar and egg and knead well to make into a dough as seen in picture 1. Refrigerate for an hour or two.

The tart dough

2. Dust the rolling surface with flour and roll out the dough evenly into a thickness of half a centimetre. With the help of the rolling pin, slowly lift the dough and transfer it to the baking flan. Prick all over the pastry inorder to prevent bubbling during baking. Bake it in a preheated oven at 180 degrees, for about 20-25 minutes or until it turns golden brown.

Tart base pricked all over with fork.Before baking and after baking

3. Meanwhile, for the filling,heat orange juice,sugar and butter until all the sugar dissolves. At this stage mix cornflour with water and add it to the juice mixture. Consequently add egg yolks and mix well. Add 4 tablespoon of hot water to gelatine and mix well. Then add this gelatine mixture, cream and lemon zest to the juice and heat for some more time until all the gelatine mix well.
4. Transfer this mixture on top of the base and chill overnight. Serve cold.
(Tart before setting and after setting)


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