Classic Lemon Tart
This is great as a winter dessert. Lemons are currently in season so you can get them fresh from your supermarket. It’s deliciously tangy with a beautifully smooth texture, and the smell of it baking will warm your whole house!
1 batch short crust pastry (from ‘Everyday’ cookbook)
Zest and juice 4 lemons (approx. 160-180g juice)
260g pure cream
Icing sugar and mascarpone to serve
Prepare pastry as per ‘Everyday’ cookbook and form into a flat disc. Wrap well with baking paper and place in fridge for at least 30 minutes.
Pre-heat oven to 200ºC. Butter a 23cm flan t in with removable base.
Roll out pastry and line tin. Dock the base of the pastry with a fork and line it with baking paper. Fill with uncooked rice, dried beans or baking weights and blind bake for 20 minutes. Remove paper and weights and cook for a further 5 minutes or until golden on base. Cool slightly and reduce oven temperature to 150ºC.
To make filling, place sugar and zest into mixing bowl and mill for 15-20 sec/speed 9. Scrape down and repeat. (There is a lot of oil in the lemon zest which will prevent sugar ‘dust’.)
Add juice, eggs and cream and blend for 20 sec/speed 6.
Pour filling into pastry base and bake for 1 hour or until just set in centre. Dust with icing sugar and serve with mascarpone.
From Thermomix Customer Update 13 July 2011