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I love a good tarty lemon tart. I have a small lemon tree but it yields so many lemons. The good thing is that my Hubby loves Tarte au citrons or lemon tarts and I love making them.
I have made many tarts in my time and I’m constantly looking for an easy recipe. I have found an Eric Lanlard tart shell recipe and this is the one I use all the time now. The only difference with mine is that I use a food processor to make the job easier and faster. He uses the traditional method by rubbing the ingredients together using your hands. Feel free to do either of those methods. The filling is inspired by Mary Berry. Sometimes I use the same filling recipe to make a curd. I just cook it slowly untill thick. This filling is quite tart, and that’s the way hubby likes it, you can use less lemon zest if you don’t like it as tart.
This recipe for the tart shell makes more than one shell. You can freeze any left overs. It can keep for about 2-3 months. Just defrost in the fridge for 24 hours.
Sweet shortcrust pastry
- 300g plain flour
- 4 tbs caster sugar
- 200g cold unsalted butter, chopped into cubes
- 2 egg yolks
- 2 tbs cold water
- 2 tsp vanilla paste
- 5 eggs, lightly beaten
- 125ml thickened cream
- 225g caster sugar
- juice and zest of 4 lemons
- icing sugar for dusting
- In a bowl of an electric food processor add the flour, sugar and butter. Pulse until mixture resembles bread crumbs.
- Add the rest of the ingredients and process until the mixture comes together. Turn off as soon as the dough comes together into a ball.
- Turn out onto a lightly floured bench and knead together for a minute. Roll into a ball then cover with clingfilm and chill for about 30 mins in the fridge.
- After 30 mins, roll our the pastry on a lightly floured bench slightly bigger than your tart tin.
- Grease a loose bottom tart tin then gently lift the pastry onto the tin and press firmly but gently into place ensuring there are no gaps between the pastry and the tin.
- Let any excess pastry hang over the edge then trim. Prick the base with a fork cover and then chill the pastry for 30 mins.
- Turn on oven 180degC (160degC fan forced)
- Blind bake pastry. Place a large piece of baking paper over the base and sides of the pastry and fill the base with baking beans.
- Bake for 10-15mins or until just set, then remove the paper and beans and cook for a further 10mins or until golden.
- While the tart is baking, make the filling. In a large bowl, mix together all the filling ingredients.
- Pour filling into baked tart shell and bake 30-35mins until there is a slight wobble in the middle.
- Leave to cool slightly before removing from the tart tin.
My tarte au citron is served on my Maxwell and Williams marble tray 40cm x 30cm with Gold handle RPP $49.95
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