We’re a big fan of the blog Made from Scratch and were thrilled when Rachael agreed to share one of her favourite recipes with us.
It’s one of her all time favourite things to make that she perfected over the years … her Classic Lemon Tart which pairs heavenly well a chilled glass of Rosé for a perfect summer dessert.
And here is the recipe:
- 120G UNSALTED BUTTER, AT ROOM TEMPERATURE, DICED
- 1/4 CUP ICING SUGAR, SIFTED, PLUS EXTRA FOR DUSTING
- 3 EGG YOLKS (ORGANIC OR FREE RANGE)
- 1 CUP PLAIN FLOUR
- 2 TABLESPOONS WATER
- 5 EGGS
- 2/3 CUPS CASTER SUGAR
- ZEST AND JUICE OF 3 LEMONS
- 150ML DOUBLE CREAM – OR CREME FRAICHE
In a large bowl, using a spatula or wooden spoon, mix the soft butter and icing sugar to a cream; then beat in 2 of the egg yolks. Add the flour and, with your fingertips, rub the butter mixture and flour together until a crumbly texture forms – it should feel like wet sand. Add the water and press the mixture together to form a ball. With the palms of your hands, knead the pastry on a lightly floured surface until it is combined and smooth (take care not to handle the pastry too much or it will be hard and lose its crumbly texture). Flatten the pastry slightly into a disc shape with the palm of your hand, wrap well in cling film and place in the fridge for 30 minutes. You can of course save a little time and make the pastry a day or two ahead of time.
Butter and flour a rectangle or round loose bottom tart tin, and pre heat your oven to 180 degrees celsius. Place the pastry onto a lightly floured bench top and roll into the shape of your tart tin – then gently roll the pastry over/around your rolling pin and gently roll out over your tart tin. This will help you to not puncture or stretch the pasty. Gently press the pasty into the tart tin, then cover the pasty with crumpled baking paper and fill the tart with either ceramic baking beans or rice to blind bake your pastry. Place into the oven and bake for around 15-20, or until the edges of the pastry start to golden. Remove from the oven and allow to cool completely before removing the baking paper and baking beans. Turn the oven down to 140 degrees celsius.
In a large bowl, hand whisk together the eggs, sugar, lemon juice and zest until combined. Next add the cream and quickly whisk together until well combined. Place the lemon mixture in the fridge for around 5-10 min (or until your pastry has cooled).
Carefully pour the lemon filling into the pastry and bake for 20-25 mins – or until just set, which you’ll be able to test by gently nudging the tart. If the filling only just moves, it’s ready. Remove from the oven, and allow to cool completely – at least an hour, before either placing into the fridge to set completely or serving while still a little warm with a dollop or two of vanilla ice cream.