Ingredients

Method

For the pastry:
• 120 g flour, sifted
• 56 g almond flour
• 45 g icing sugar, sifted
• salt, a pinch
• 113 g cold butter, cubed
• 1 free-range egg
For the filling, whisk:
• 1⁄3 cup lemon juice
• 1 lemon, zested
• 150 g caster sugar
• 2 cups, plus 3 T cream
• 8 free-range extra-large egg yolks
• icing sugar, for dusting

Method

Ingredients

1. Combine all the pastry ingredients using a knife, but do not knead. Chill for 1 hour or until completely cool.

2. Preheat the oven to 200°C. Roll out the pastry on a lightly floured surface, place in a 25 cm tart case and bake blind for 15 minutes. Allow to cool.

3. Once cool, pour in the filling. Bake at 180°C for 25 minutes, or until slightly wobbly. Cool and serve dusted with icing sugar.

Cook's note: These tarts travel well; wrap with cling-wrap and keep them in the fridge or a cooler box

Find more tart recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistants: Bianca Strydom and Ellah Maepa