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Lemon Tart

When life gives you lemons, you make a Lemon Tart of course.  At least that's what I love to bake with lemons. This is definitely a favourite amongst family and friends.

This Lemon Tart is so delicious, with a fine buttery crust and tangy lemon filling. It is finished with drizzled melted chocolate and topped with raspberries and a touch of edible gold leaf. 

The edible gold leaf used to decorate the raspberries are from @dollarsweets.  The touch of edible gold leaf gives the tart a beautiful finish.  However, you can enjoy this lemon tart on it's own with a dusting of icing sugar without the chocolate and raspberries.

This recipe is worth the time to make.  Hope you give it a go soon.

Happy Baking xo

Lemon Tart

Ingredients

· 1 cup plain flour
· ¼ cup icing sugar
· 90 grams butter, chopped
· 1 egg, separated

Filling

· 4 eggs
· 1 teaspoon grated lemon rind
· ¾ cup lemon juice
· ¾ cup caster sugar
· ½ cup thickened cream

Decorations

· 50 grams melted chocolate
· 1 punnet fresh raspberries
· Edible gold leaf (@Dollarsweets)

Instructions

1. Blend or process flour, icing sugar and butter until combined. Add the egg yolk ONLY (reserve the egg white for the filling) and process until all ingredients just start to come together.

2. Knead the mixture lightly on a bench until a dough forms. Wrap dough in cling wrap and place in the refrigerator for 30 minutes.

3. Grease or spray with oil a 24 cm loose-based flan tin.

4. Roll the pastry between two sheets of baking paper until large enough to line the flan tin. Ease the pastry over the flan tin and press it to the side and trim the edges. Freeze for 15 minutes.

5. While waiting for the pastry to rest. Preheat oven to 180°C.

6. Cover the pastry with baking paper and fill it with dried beans or rice. Bake in oven for 15 minutes. Remove the baking paper and beans or rice and bake the pastry for a further 5 to 10 minutes until lightly brown. Carefully shield the side of the pastry with foil if over-browning.

7. Reduce the oven temperature to 150°C.

Filling

8. Whisk eggs, egg white, rind, lemon juice, sugar and cream in a medium bowl.

9. Pour mixture through a strainer or sieve to make it smooth.

10. Pour mixture into the pastry case and bake for 25 minutes or until just set. Allow the lemon tart to cool and refrigerate until cold before decorating.

Decorations

11. Drizzle melted chocolate over the tart and decorate with raspberries.

12. Add some edible gold leaf to the raspberries and garnish the tart with some fresh mint leaves.

Tips

· Remember to reduce the oven temperature for the final bake of the tart.
· If you don’t have a food processor, you can make the pastry by rubbing the butter into the flour and icing sugar until it resembles bread crumbs and then knead to form the pastry dough.