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Tangy lemon tart
ingredients
5 eggs
4 egg yolks, extra
375g sugar
300ml cream
250ml lemon juice
Sweet pastry
250g plain flour
pinch of salt
100g sugar
150g cold unsalted butter, chopped
1 egg yolk
1 lemon, juiced
Raspberry Coulis
125ml (½ cup) water
110g (½ cup) sugar
300g frozen raspberries
juice of 1 lemon
method
Beat the eggs, yolks and sugar lightly together. Add the lemon juice and stir well. Add the cream and mix well with a whisk. Refrigerate filling until needed.
Sweet pastry: put the flour, salt, sugar and butter into a food processor and blend until the mixture resembles fine breadcrumbs. Beat the yolk and lemon juice together and add to the mixture in the processor. When combined, remove from the processor form into a ball, enclose in plastic wrap and refrigerate for at least 30 minutes.
Roll out the pastry and line a 26cm loose-bottomed flan tin. Refrigerate again for 30 minutes. Preheat the oven to 180C and bake the pastry blind (ie unfilled, with baking paper held down with dried beans or rice) for 15-20 minutes.
Turn the heat down to 150C. Pour the lemon filling into the pastry case and cook 35-45 minutes or until the mixture is set.
Raspberry Coulis: Dissolve the sugar in the water over a low heat. Add the raspberries and lemon juice. Cook until the berries are thawed. Push through a sieve to remove seeds.
Sprinkle the tart with icing sugar when cool and serve with fresh berries and raspberry coulis.
Serves 6
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