Brûlée lemon tart
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Hannah Lewry
- 8
- Easy
- 30 minutes
- 30 minutes
- Steenberg 1682 Chardonnay 2011 Methode Cap Classique
Ingredients
- 1/4 cup water
- 1 x 300 g Woolworths shortcrust pastry kit
- 400 g caster sugar
- Zest of 2 lemons
- 9 free-range eggs, beaten
- 5 lemons, juiced
- 1 cup cream
- Icing sugar, for dusting
Cooking Instructions
Preheat the oven to 180°C. Add the water to the dry ingredients of the Woolworths shortcrust pastry kit. Bring the dough together using a fork, then knead and shape into a ball.
Grease a 23 cm tart case with butter and roll out the pastry between two pieces of greaseproof paper. Carefully press the pastry into the tart case and bake blind according to package instructions.
Meanwhile, whisk caster sugar and the lemon zest with the free-range eggs. When the sugar begins to dissolve, stir in the lemon juice, followed by the cream. Pour the mixture through a sieve into a jug.
Reduce the oven's temperature to 150°C. Pour the lemon mixture into the tart case and bake for 15 minutes, then rotate the tart case in the oven and bake for a further 15 minutes, or until set. Remove from the oven and set aside to cool, the filling will set a bit more as the tart cools.
When ready to serve, dust generously with icing sugar and use a blowtorch to caramelise the surface, if desired.
TASTE's take: Woolworths shortcrust pastry kit is available from the Woolworths online store.
Just double checking the quantity of lemon juice. Recipe mentions 5 lemon juice – is that ml?
Thanks Wendy. It’s actually 5 lemons, juiced. Thanks for the heads up and happy baking!