9 Jul 2013

Lemon Tart

I cant go and claim this delicious recipe as my own. I have to confess that I discovered it on the ever addictive Pinterest......

Yes I admit it - My name is Beck and I am addicted to Pinterest 

If my family cant find me in any of the usual spots that I lerk in, I am usually hidden away with my Ipad pinning frantically, oohing and ahhing with the best of them :) 
I admit that I don't just pin and forget, I cant see the point in that, when each pin gets me more excited with the possibilities, I have made a generous amount of the things that I have pinned so far. But so far out of all the recipes that I have pinned, this lemon tart was beyond delicious and left the whole family looking for more ! 

LEMON TART

Pastry
250 grams plain flour
125 grams cold unsalted butter
75 grams icing sugar
3 egg yolks
3 tbls water



Process flour, butter and icing sugar in food processor until mix resembles course breadcrumbs. Add egg yolks one at a time then gradually add 1-3 tbls of water until pastry comes together. Turn onto a lightly floured surface and knead for 30 seconds. Wrap in plastic wrap and refrigerate for 30 minutes. Roll pastry out on a lightly flour surface then roll out into a greased rectangular flan tin. Line pastry with baking paper, fill with rice and bake for 10 minutes at 160 degrees celcius, then remove paper and rice and bake until pastry is golden.

Filling
5 eggs
150 grams caster sugar
90 ml lemon juice
2 tbls grated lemon zest
150 ml double cream



Place eggs, sugar, lemon juice and rind in a bowl and whisk to combine, then whisk in cream. Heat lemon mix in a saucepan over medium heat for 5 minutes or until warm, then pour into prepared pastry case and bake at 160 degrees celcius for 25 minutes or until just firm.


Cool the tart for 1 hour, then serve dusted with icing sugar (optional) and lashings of double cream.

original recipe pinned by http://jillianleiboff.blogspot.com.au

Whipping up this delicious Lemon Tart for the gorgeous Jess for this weeks IBOT 

ENJOY <3



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