French Lemon Tart
Looking for a taste of Paris? Then why not try this wonderful delight.
6 people
20 minutes
30 minutes
Ingredients
Filling:
-
9
-
Fresh Egg
-
300
ml
SuperValu Cream
-
4
-
SuperValu Lemon
, Juice of
-
250
g
SuperValu Sugar
Sweet Pastry:
-
125
g
Caster Sugar
-
1
-
Fresh Egg
Large
-
300
g
Plain Flour
-
150
g
SuperValu Butter
Method
If making pastry in a food mixer:
- Put all ingredients into mixer and mix until bound together.
- Wrap in cling film and allow to rest.
- Use as required.
- Cream the butter and sugar until light and fluffy.
- Add in the egg and flour and bring the mixture together.
- Wrap in cling film and allow to rest.
- Place the sifted flour in a large bowl with the caster sugar.
- Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Beat the egg and add to the dry ingredients and bind it together.
- Wrap in cling film and allow to rest.
- Roll out and blind bake the sweet pastry tartlet shells at 180C
- Place all of the ingredients for the filling into a large saucepan over a medium heat and beat continuously until the mixture has thickened (approx 10 minutes).
- Pour the lemon custard into the prepared tartlet shell and bake in the preheated oven (150C/300F/Gas Mark 2) for 20 minutes.
- Allow to chill and then dust liberally with icing sugar and using a blowtorch (or under the grill) glaze the tart until caramelised.
- Serve immediately.
