It was my niece birthday and she requested that she want only fruit tart. So I decided to bake a lemon tart and filled it with fruits (golden kiwi and strawberry). Love the sourish sweet lemony taste and is very refreshing too.
Lemon tart
- 225g plain (all-purpose) flour
- 125g chilled butter, cut into cubes
- 80g icing (confectioner’s) sugar
- 3 egg yolks
- 1 tbsp cold water
lemon
filling
- 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.
Meringue:
-
1 egg white
-
Some powdered sugar
Whisk
till stiff.
Methods:
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.
