Lemon Tart

INGREDIENTS

  • 1 batch Sour Cream Pastry
  • 375ml Lemon juice
  • 400ml Thickened cream
  • 300g Caster sugar
  • 12 Free range eggs
  • 2 punnet Fresh raspberries
  • to serve Dried apple slices
  • to serve Mascarpone
Print Recipe

Preheat a fan forced oven to 120C.

Prepare one batch of Sour Cream Pastry and blind bake in a 28cm x 3cm tart tin, set aside.

Place the lemon juice, cream, sugar and eggs into a large heat proof bowl and whisk together until well combined.

Place a large pot half filled with water over a high heat and bring to the boil. Place the bowl of lemon mixture onto the pot of water and reduce the heat to medium.

Continually stir the mixture with a spatula or wooden spoon until the mix reaches 60C (use a digital thermometer). If you don’t have a thermometer, cook the mix until it just starts to thicken and lightly coats the back of the wooden spoon, then remove from the heat and strain into a jug.

Tip: Don’t whisk the mixture at this point, or you will end up with small bubbles in the tart.

Place the blind baked tart shell on a flat tray lined with baking tray then carefully pour in the filling to the very top of the tart.

Place into the preheated oven on the middle shelf and bake for 25 minutes or until the middle reaches 70C. It should have a slight wobble when gently shaken.

Remove from the oven, place onto a cooling rack and allow to cool to room temperature.

Serve with fresh raspberries, slices of dried apple and mascarpone.