Saturday, December 13, 2008
Tart au Citron
I love sourish stuff of any kind, even though I'll have a hard time after that due to my gastric problem.
This lemon tart is one of my favourite desserts. I've got so many favourites that if you ask me which is on the top of the list, I can't decide, I'm an absolutely dessert person, in fact a cake person !!
Hubby is not a fan of lemon. So each tiem I have extra almost drying up lemons in the chiller, I would whip up this tart but will make it into a smaller one because it'll be only CJ & I eating it.
12 oz Pie pastry
Grated rind of 2 lemons
2/3 Cup freshly squeezed lemon juice
1/2 Cup caster sugar
1/4 Cup whipping cream
4 Eggs, plus 3 egg yolks
Icing sugar, for dusting
Preheat oven to 190C. Roll out the pastry thinly & use it to line the bottom of a 9" tart pan. Prick the bottom of the pastry. Line the pastry sheet with baking paper & fill with baking beans.
Bake for 15 mins, until the edges are set & dry, remove the baking paper & continue baking for another 5 mins, until slightky golden.
Place the lemon rind, juice & sugar in a bowl. Beat until combined & gradually add the whipping cream, beat until well blended. Beat in the eggs, one at a time, then beat in the egg yolks and pour the filling into the pastry shell. Bake for 15-20 mins, until the filling is set. If the pastry begins to brown too much, cover the edges with foil. Let cool & dust with icing sugar before serving.
* I usually fill the pastry shell with soya beans when it comes to blind baking. I'll keep the same batch of soya beans so each time I make tarts I'll use them over & over again. When the sides of the filling have set & the centre still slightly wobbly, I'll remove the tart from the oven. It will be firm as it cools. The filling will crack upon cooling if it's over-baked. The taste is still good but will not be very presentable if you're serving it at a dinner party.