Lemon Tart With Toffee
June 02, 2018
"This is from one of our national supermarkets free monthly magazines, September 2017."
- Serving Size: 1 (273 g)
- Calories 672.6
- Total Fat - 28.8 g
- Saturated Fat - 16 g
- Cholesterol - 301.5 mg
- Sodium - 243.1 mg
- Total Carbohydrate - 94 g
- Dietary Fiber - 3.1 g
- Sugars - 56.2 g
- Protein - 13.5 g
- Calcium - 90.9 mg
- Iron - 2 mg
- Vitamin C - 37.7 mg
- Thiamin - 0.1 mg
Process flour, icing sugar and butter in a food processor until find crumbs form and then add 1 egg and the yolk and process until it combes together.
Turn out onto a lightly floured surface and knead lightly until smooth and then shap into a disc, wrap in plastic and chill for 30 minutes.
Meanwhile, line a baking tray with baking paper.
Place 1 cup of the caster sugar into a non-stick frying pan with 2 tablespoon water and sitr over medium heat until sugar dissolves and comes to the boil and simmer for 10 minutes until golden and pour immediately onto the tray and cool completely.
Preheat oven to 200C.
Grease a 25cm fluted loose-based pan and place onto a baking tray.
Rol pastry until 3mm thick and large enough to line the pan.
Lift into the pan and press into sides and trim and then freeze for 10 minutes.
Line pastry with baking paper and fill with dried beans or baking beads and bake for 10 minutes.
Remove beads and paper and bake for 10 minutes or until cooked and golden and then let cool.
Reduce oven temperature to 160C.
Whisk remaining eggs and caster sugar with lemon rind, juice and cream in a bowl and then pour into pastry shell and bake for 30 minutes or until just set and cool completely.
Break toffee into pieces and process in a food processor until finely chopped and then sprinkle over tart and using a blowtorch melt until golden.
Tips & Variations
No special items needed.