Good Lemon Tarts
A good lemon tart makes your mouth pucker from the inside out. These ones are sweet, smooth, silky and seductive and are sure to become a favourite.
Ingredients 7
1 quantity sweet shortcrust pastry, shaped into a log (about 7.5cm/3in long) before wrapping and chilling as directed, see recipe on my profile
Filling
3 egg, at room temperature
165 g caster sugar
185 ml pouring cream
150 ml lemon juice, strained, fresh
To Serve
icing sugar, to sprinkle
cream, to serve
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Method 9
Preheat the oven to 200°C/400°F (180°C/350°F fan-forced).
Unwrap the and cut into 8 even rounds. Use a lightly floured rolling pin to roll out a round on a lightly floured surface to about 3mm (1⁄8in) thick. Line an 8cm (3in) diameter (base measurement), 2cm (¾in) deep, tart tin with removable base, pressing it into the side and corners with your fingertips. Repeat with the remaining pastry rounds to line 7 more tart tins. Roll the rolling pin over the tops of the tart tins to trim any excess pastry.
Place the tart cases on a heavy baking tray. Use a fork to prick the pastry base of each about 6 times. Line the pastry cases with squares of baking paper or foil and fill with pastry weights or raw rice, making sure they press into the corners and fill the cases. Bake in preheated oven for 15 minutes.
Remove the tart cases from the oven and use the foil or paper to remove the weights from the cases. Return the cases to the oven and bake for a further 10 minutes or until the pastry is just cooked though and looks dry.
Meanwhile, to make the filling, use a fork to whisk the , , and together until well combined. Strain the mixture into a jug. Pour the filling into the hot pastry cases while still in the oven, dividing evenly.
Reduce the oven temperature to 160°C/315°F (140°C/285°F fan-forced) and bake for a further 10 minutes or until filling is just set in the centre but still wobbles slightly when the tarts are lightly shaken. Cool the tarts in the tins.
Dust with icing sugar and serve with cream or ice cream.
Large Good Lemon Tart
After making the , shape it into a disc before wrapping and chilling as directed. Roll the pastry out until about 3mm (1⁄8 inch) thick and then line a 23cm (9in), base measurement, round tart tin with a removable base with it.
Continue with the recipe and bake for 20 minutes before removing the blind baking weights (in Step 3), for 10-15 minutes after removing the weights (in Step 4), and then for 20-25 minutes with the filling or until the filling is just set in the centre but still wobbles slightly when the tart is lightly shaken.
BakeClub's tips
* Adding the filling to the pastry cases while still sitting on the oven rack will mean you can fill the tarts completely and minimise the chance of spilling the filling over the edge of the pastry cases when transferring it to the oven.
* These tarts will keep in an airtight container in the fridge for up to 2 days (although the pastry will soften slightly and the filling may crack on keeping ). Bring to room temperature to serve.
VARIATION
Large Good Lemon Tart: After making the pastry, shape it into a disc before wrapping and chilling as directed. Roll the pastry out until about 3mm (1⁄8 inch) thick and then line a 23cm (9in), base measurement, round tart tin with a removable base with it. Continue with the recipe and bake for 20 minutes before removing the blind baking weights (in Step 3), for 10-15 minutes after removing the weights (in Step 4), and then for 20-25 minutes with the filling or until the filling is just set in the centre but still wobbles slightly when the tart is lightly shaken.
