20 Jun

Lemon Tart

Posted by: anne  /  Category: Desserts, Pies & Tarts, Vegetables & Fruits

 

Bosenn deh ama coklattt. Pengen yang seger-seger nih (bukannya rujak yang seger? hehe). Setelah bikin Orange Cake (ohh blom laporan yaa..ntar yaa..), ketagihan deh. Kali ini bikin Lemon Tart.
Bikinnya ga susah pula. Fillingnya cuma diaduk doang, trus dioven.

Duh enaknyaaa..lembut membelai lidah. Ketika kulit pie-nya sedang dioven, hmm wangi butternya memenuhi ruangan. Haruummm..:-)

Lemon Tart
Source : ‘Practical Cooking : Baking’ book, Parragon Publishing

‘No-one will be able to resist this tart with its buttery pastry and a sharp, melt-in-the-mouth lemon filling’.

Ingredients :

Sweet pie dough
1 ¼ cup all-purpose flour
2 tbsp superfine sugar
½ cup butter,cut into small pieces
1 tbsp water

Filling
2/3 cup heavy cream
½ cup superfine sugar
4 eggs
Grated zest of 3 lemons
¾ cup lemon juice
Confectioner’s sugar, for dusting

To make the dough, place the flour and sugar in a bowl and rub in the butter with yout fingertips until the mixture resembles bread crumbs. Add the water and mix until a soft dough has formed. Wrap and chill in the refrigerator for 30 minutes

 

On a lightly floured surface, roll out the dough and line a 24-cm loose-bottomed tart pan. Prick the dough with a fork and chill in the refrigerator for 30 minutes.

 

Line the tart shell with foil and baking beans and bake in a preheated oven, 190 ºC, for 15 minutes. Remove the foil and baking beans and cook for a further 15 minutes.

 

To make the filling, whisk the cream, sugar, eggs, lemon zest, and juice together. Place the tart shel, still in its pan, on a cookie sheet, and pour in the filling (see Cook’s Tip).

 

Return the tart to the oven for about 20 minutes or until the filling is just set. Let cool, then lightly dust with confectioner’s sugar before serving.

Cook’s Tip.
To avoid any spillage, pour half of the filling into the pie shell, place in the oven, and pour in the remaining filling.

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