Lemon Crumble Tart

8
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"From Recipe + July '17. You will need 1 quantity of #recipe29071 Sweet Shortcrust Pastry. Please note that 2 1/2 hours chilling time is not included."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (97.1 g)
  • Calories 307.2
  • Total Fat - 19.7 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 173.4 mg
  • Sodium - 197.1 mg
  • Total Carbohydrate - 28.2 g
  • Dietary Fiber - 0.6 g
  • Sugars - 21.2 g
  • Protein - 5.6 g
  • Calcium - 32.1 mg
  • Iron - 0.8 mg
  • Vitamin C - 7 mg
  • Thiamin - 0 mg

Step 1

Roll out pastry between 2 sheets of baking paper until large enough to line a 23cm (base measurement) round fluted tart pan with removable base.

Step 2

Trim pastry edges and chill for 30 minutes.

Step 3

Preheat oven to 200C/180C fan forced.

Step 4

Line pastry with baking paper and cover base with dried beans, rice or pie weights and bake for 20 minutes.

Step 5

Remove weights and paper and bake for further 5 minutes or until just coloured and cool.

Step 6

Meanwhile whisk eggs, caster sugar, zest and juice in a small saucepan over low heat for 2 minutes or until sugar dissolves and then cook and whisk for 20 minutes or until the mixture thickens (DO NOT BOIL).

Step 7

Remove from heat, whisk in chilled butter.

Step 8

Transfer to a heatproof bowl and cover surgace with pastic food wrap and chill for 2 hours.

Step 9

Reduce oven temperature of 180C/160C fan forced.

Step 10

Place white sugar, flour and extra butter in a small bowl and rub in butter to make crumbs.

Step 11

Spoon chilled lemon filling into pastry case, level surgace and sprinkle with crumb topping and bake for 10 minutes or until lightly golden and serve with whipped cream.

Step 12

TO FREEZE - cool tart completely and then wrap in baking paper, then plastic food wrap, lavel, date and feeze for up to 2 months and TO THAW - place in the fridge overnight.

Tips & Variations


No special items needed.

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