Lemon Tarts
After indulging in some season 2 GBBO, I had to make this. Mary's recipe is for one big tart, I decided to make lots of little ones. I was able to make 17 tarts and I still have about two thirds of the lemon filling left. I will post the full quantities though!
Ingredients for pastry
175g plain flour
100g cold butter, cubed
25g icing sugar
1 large egg
1 tbsp icy water
For filling
5 large eggs
125ml double cream
225g caster sugar
zest and juice of 4 lemons
Method
1. In a large bowl, mix together the flour, butter and sugar until it resembles breadcrumbs. Add the egg and water and bring together into a ball of dough. Wrap in cling film and chill for 30 minutes.
2. Lightly flour a surface and roll out the pastry. Line your flan tin or tins (if making little tarts.) Prick with a fork. Cover and chill in the fridge for 30 minutes.
3. Preheat the oven to 180. Line with baking paper and fill with baking beans. Bake for 12/15 for large, 10-12 for small. Remove the beans and paper and bake blind for a further 10 or 5 minutes until the pastry is golden and dry. Leave to cool and reduce the oven temp to 140.
4. In a large bowl, beat the eggs for the filling. Add the remaining ingredients until smooth. Fill the tart/s once the pastry is cool. Bake for 30/15 minutes until the filling is set with a slight wobble. Leave to cool.
I'm taking these for my friends to try at our pub quiz tonight. Had to sample one before I take them... They are delicious, if I do say so myself! Will make a big tart with the remaining filling. Photo to follow X Bo
Ingredients for pastry
175g plain flour
100g cold butter, cubed
25g icing sugar
1 large egg
1 tbsp icy water
For filling
5 large eggs
125ml double cream
225g caster sugar
zest and juice of 4 lemons
Method
1. In a large bowl, mix together the flour, butter and sugar until it resembles breadcrumbs. Add the egg and water and bring together into a ball of dough. Wrap in cling film and chill for 30 minutes.
2. Lightly flour a surface and roll out the pastry. Line your flan tin or tins (if making little tarts.) Prick with a fork. Cover and chill in the fridge for 30 minutes.
3. Preheat the oven to 180. Line with baking paper and fill with baking beans. Bake for 12/15 for large, 10-12 for small. Remove the beans and paper and bake blind for a further 10 or 5 minutes until the pastry is golden and dry. Leave to cool and reduce the oven temp to 140.
4. In a large bowl, beat the eggs for the filling. Add the remaining ingredients until smooth. Fill the tart/s once the pastry is cool. Bake for 30/15 minutes until the filling is set with a slight wobble. Leave to cool.
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| Ta da! |
I'm taking these for my friends to try at our pub quiz tonight. Had to sample one before I take them... They are delicious, if I do say so myself! Will make a big tart with the remaining filling. Photo to follow X Bo
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