- 225g plain (all-purpose) flour
- 125g chilled butter, cut into cubes
- 80g icing (confectioner’s) sugar
- 3 egg yolks
- 1 tbsp cold water
- 250ml single (pouring) cream
- 2 eggs
- 3 egg yolks, extra
- 110g caster (superfine) sugar
- 125ml lemon juice
To Make lemon filling:
- Whisk the cream, egg, extra yolks, sugar and lemon juice in a bowl till combine.
- Strain through a sieve and pourt into the tart shell.
- 1 egg white
- Some powdered sugar
Whisk till stiff.
1- Mix the flour, butter and icing sugar in a mixing bowl and process until mixture resembles fine breadcrumbs.
2- Add the egg yolks and process to combine.
3- Add the cold water and process until the dough just come together.
4- Turn dough onto a lightly floured surface and gently bring together to form a ball.
5- Flatten into a disk and cling wrap and chilled it for an hour.
6- Preheat oven to 180 degrees.
7- Roll the pastry out between 2 sheets of non stick baking paper to about 3mm thick.
8- Lightly greased the tart tin and rolled the pastry onto the tart tin, trim the edges and prick the base with a fork.
9- Refrigerate for 30 mins.
1- Line the pastry case with non stick baking paper and fill with baking weights.
1- Bake for 15 mins, remove the paper and weights and bake for futher 10 mins or till pastry is light golden.
1- Pour the Lemon filling into the tart shell.
1- Bake for 30 -35 mins or until just set.
1- Allow to cool.
1- Pump the meringue and grilled till brownish tone.
1- Decorate with Kiwi and Strawberry.
1- Refrigerate until completely set.