Breville BSB530 manual Lemon tarts

RECIPES

Lemon tarts

Makes 4

INGREDIENTS

Sweet Shortcrust Pastry

¾ cup (110g) plain flour

2 tablespoons icing sugar mixture

65g butter

1 tablespoon iced water

Lemon Filling

2lemons

2eggs

1egg yolk

½ cup (110g) caster sugar 100ml cream

METHOD

1.Assemble the processing bowl using the quad blade. Add flour, icing sugar and butter. Place lid on bowl. Select speed 15. Process until well combined; add water, ½ tablespoon at a time and process until mixture just forms a ball.

2.Remove pastry from bowl onto a clean surface and shape into a flat disc. Cover pastry and refrigerate for 30 minutes.

3.Grease a 24cm round loose-based flan tin. Roll pastry, between two sheets of baking paper, large enough to line tin. Carefully lift pastry into tin and press into sides; trim edges. Cover and refrigerate for 30 minutes.

4.Preheat oven to 200°C. Place tin on oven tray; line pastry with baking paper then fill with baking beans. Bake for 10 minutes then remove beans and paper and cook in oven for a further 10 minutes or until pastry is lightly browned; remove from oven and reduce heat to 160°C.

5.Remove rind from lemons; reserve. Juice lemons. Combine rind, juice and remaining filling ingredients and whisk until well combined.

6.Carefully pour into pastry case and bake for about 35 minutes or until set. Cool completely before serving.

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