October 07, 2018
Desserts, Snacks, Eggs,
Fruit, Lemon, Add it in the lunch box, Kid Pleaser, Baby Shower, Birthday, Entertaining, Game/Sports Day, Ladies Luncheon, Picnic, Potluck, Electric Mixer, Food Processor, Oven Bake, Refrigerator, Stove Top, Make it from scratch, Sugar, Cobblers/Tarts more
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"From one of our national supermarkets and their free monthly magazine June 2018."
To make the sweet shortcrust pastry, place the flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs and then add the egg yolk and water and process until the dough just comes together.
Turn onto a lightly floured surface and gently knead until just smooth and then shape into a disc and cover with plastic wrap and place in the fridge for 30 minutes to rest.
Meanwhile, place the egg, cream, sugar, lemon rind and lemon juice in a large bowl and whisk to combine and then cover with plastic wrap ad place in the fridge for 1 hour to chill.
Divide pastry into 8 portion and roll out each portion on a lightly flour surface to a 3mm thick disc.
Line eight round 3cm deep x 8cm (base measurement) fluted tart tins with removable bases with the pastry and trim excess pastry and place in the fridge for 30 minutes to rest.
Preheat oven to 200C.
Line the pastry cases with baking paper and fill with baking weights or rice and place on a baking tray and bake for 10 minutes and then remove the paper and weights or rice and bake for 8 minutes or until lightly golden, remove from the oven and reduce oven to 150C.
Strain the egg mixture through a fine sieve into a jug and pour evenly among the pastry cases and bake for 25 to 30 minutes or until just set and set aside to cool slightly and then place in the fridge to chill.
Meanwhile, to make the candied lemon, line a baking tray with baking paper and then combine the sugar and 1 cup (250ml) water in a small frying pan over medium-low heat and cook for 3 minutes or until sugar dissolves and then add the lemon slices and cook, turning occasionally, for 30 minutes or until the lemon rind is translucent and transfer to the lined tray.
To make the meringue, preheat gril/broiler on low.
Using an electric mixer to whisk egg whites in a clean, dry bowl until firm peaks form and then gradually add sugar 1 tablespoon at a time, whisking well after each addition and continue whisking until sugar dissolves.
Spread a litte meringue mixture over each tart and then place on a baking tray and cook under grill/broiler for 1 minute or until lightly toasted (alternatively use a kitchen blowtorch to toast).
Divide tarts among serving plates and top with candied lemon.
Li'l lime tarts - use lime rind and lime juice instead of lemon and tint with 2 to 3 drops of green food colouring, if desired.
Sunny orange tarts - Use orange rind and orange juice instead of lemon and tint with 2 to 3 drops each of yellow and red food colouring, if desired.
Zesty grapefruit tarts - Use ruby red grapefruit rind and rubby red grapefruit juice instead of lemon and tint with 2 to 3 drops each of pink and yellow food colouring, if desired.
Juicy mandarin tarts - Use mandarin rind and mandarin juice instead of lemon and tint with 2 to 3 drops each of pink and yellow fod colouring, if desired.
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