Tart

This fast tart is crisp and creamy. Best of all, it’s made using a single bowl so less washing up and more time for enjoying. Recipe by Anna Gare - guest chef.

12

Serves

20 mins

Preparation

1 1/2 hours

Cooking

Ingredients

  • LEMON CURD
  • 4 eggs
  • ½ cup caster sugar
  • ½ cup Devondale Long Life Thickened Cream
  • 2 tsp finely grated lemon rind
  • ½ cup lemon juice
  • 1 tsp vanilla essence
  • Home made short crust pastry (see recipe) or 1 x 23 frozen shortcrust pastry shell (blind-baked)
  • Icing sugar, blueberries and whipped cream to serve
  • SHORT CRUST PASTRY
  • 1 cup plain flour
  • ¼ cup icing sugar
  • 90g butter, chopped
  • 1 egg yolk

Tip: If making your own pastry, prep time will be approx. 30 min (plus chilling time) and the cook time will increase to 1 hour. Be sure to pre-bake your pastry before adding the mix.

LEMON CURD: Step 1

Preheat oven to 160°C(140°C fan-forced).

View Product

Step 2

Place the eggs, caster sugar, cream, lemon rind, juice and vanilla in a bowl and whisk together until well combined.

View Product

Step 3

Pour mixture into prepared pastry case and bake in oven for 30-35 minutes or until filling is just set.

View Product

Step 4

Cool in tin and then refrigerate.

View Product

Step 5

Serve with whipped Devondale Long Life Thickened Cream.

View Product

SHORT CRUST PASTRY: Step 6

Blend or process flour, icing sugar and butter until combined. Add yolk and process until dough just comes together.

View Product

Step 7

Knead dough on a lightly floured surface until smooth. Wrap in platic wrap. Chill for 30 minutes.

View Product

Step 8

Roll out pastry between 2 sheets of baking paper until large enough to line prepared tin. Ease pastry into tin and press into sides. Trim edge and chill for 15 minutes.

View Product

Step 9

Cover pastry with baking paper and fill with baking beans or rice. Bake for 15 minutes. Remove paper and beans and bake further 10 minutes until browned lightly.

View Product
Devondale