Australian Table
Ingredients
Filling
Method
1.Place flour and salt in a food processor. Add butter, sugar, egg yolk and vanilla. Pulse 30 seconds, until mixture resembles breadcrumbs.
2.Process continuously until mixture comes together (add 1-2 tablespoons water, if necessary). Turn out dough. Knead lightly to form a ball. Wrap in plastic wrap. Chill 15-20 minutes.
3.Preheat oven to 190°C (170°C fan-forced). Roll out dough on a lightly floured surface. Press pastry firmly into a 23cm flan pan, without stretching pastry. Trim excess and lightly prick base with a fork.
4.Line with greaseproof paper and half-fill with pastry weights or dried beans. Bake blind for 12 minutes, until lightly browned. Remove paper and weights and cool in pan. Reduce oven to 180°C (160°C fan-forced).
5.To make filling: beat eggs with sugar in a bowl. Stir in lemon rind and juice. Lightly whip cream and stir into lemon mixture. Pour into prepared pastry case. Bake another 40 minutes. Dust with icing sugar. Serve with thick cream.
When transferring pastry to a pan, use a rolling pin as in step 3 above, so pastry doesn’t break. This is sufficient pastry to line a 23cm flan pan, 6-8 individual tart pans or 12 mini tart pans.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%