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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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One great tart! Even easier to make if you use pre-prepared sweet pastry. Try with Greek yoghurt. Ingredients:
sweet pastry |
225g unsalted butter |
3 eggs |
350g plain flour |
1/2 tsp salt |
100g icing sugar |
filling |
6 lemons |
6 eggs |
6 egg yolks |
350g caster sugar |
300g marscarpone |
2 tbs icing sugar |
Directions:
1. For pastry, cut cold butter into small pieces. Separate eggs.
2. In a food processor, pulse/chop flour, salt and butter to the texture of breadcrumbs
3. Add icing sugar and egg yolks and pulse to a soft ball,
4. Wrap in cling film and refrigerate for 1 hour.
5. Preheat oven to 150deg C.
6. Coarsely grate the pastry into a loose bottomed fluted flan tin, then press evenly to cover the sides and base.
7. Line with greaseproof paper and fill with baking beans. Bake blind for 20 mins. Cool.
8. Reduce heat to 140 DegC.
9. For the filling, grate teh lemon zest, squueze the juice,and mix together.
10. Beat the eggs and yolks with the sugar.
11. Add the marscarpone, and stir to combine. Stir in lemon mixture.
12. Pour into tart shell and bake for 1 hour.
13. Cool, and dust with icing sugar.
14. Serve with Greek yoghurt.
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