To make this tart you will need to make one portion of my Rich, sweet, dessert shortcrust pastry.
You will need:
- 1 portion of pastry which has been rolled out and used to line a flan or cake tin measuring approx 8 or 9 inches, 20 or 23 cm, in diameter and 3 to 4 inches, 18 to 20 cm, deep.
- You are going to bake the pastry case “blind”, so chill the lined tin in the fridge for 30 minutes.
Begin by pre-heating your oven to Gas Mark 6, 400 f, 200 c, 180 fan.
To make the filling you will need:
- 4 eggs.
- 5 oz, 150 g, caster sugar.
- a quarter of a pint, 150 ml, of double cream.
- the juice of 3 lemons.
- the finely grated zest of 2 of the lemons.
- sifted icing sugar to decorate.
- Line your pastry case with greaseproof paper and a good layer of ceramic baking beans or dried peas and bake the pastry case “blind” for 15 to 20 minutes or until the pastry feels just firm to the touch and is lightly golden brown.
- Turn down your oven to Gas Mark 2, 300 f, 150 c, 130 fan.
- Remove the greaseproof paper and baking beans and leave the tin containing the pastry on one side while you make the filling.
To make the filling:
- Break the eggs separately into a small bowl to make sure they are fresh, before tipping them into a clean bowl and beating them together well. Add the caster sugar and continue beating until the mixture is smooth.
- Pour in the cream, lemon juice and zest, and mix everything together thoroughly.
- Pour the filling into the prepared pastry case and bake for 45 minutes or until tart is just set. If you touch it with the tips of your fingers, it will feel very soft.
As it cools, the filling will harden up quite a bit more.
The tart is ready to eat right now, but you can add a little sweetness and make it look attractive, by sprinkling the top with sifted icing sugar.
This tart is lovely eaten hot or cold, but is best eaten straight away.