Breville BSB530XL Lemon tart, PAgeRECIPESheader, Ingredients, Method, Sweet Shortcrust Pastry

PAgeRECIPESheader.....

Lemon tart

Serves 8

INGREDIENTS

Sweet Shortcrust Pastry

¾ cup (110g) all purpose flour

2 tablespoons confectioners sugar

3 tablespoons (40g) butter

1 tablespoon iced water

Lemon Filling

2lemons

2eggs

1egg yolk

½ cup (110g) granulated sugar 2oz (60ml) cream

METHOD

1.Assemble the processing bowl using the S Blade™. Add flour, powdered 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 9in (24cm) round tart pan. 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 400°F (200°C). Place pan on oven tray; line pastry with baking paper then fill with pie weights. Bake for 10 minutes longer then remove weights and paper and cook for 10 minutes or until pastry is lightly browned; remove from oven and reduce heat to 325°F (160°C).

5.Zest both lemons to have 2 tablespoons of zest, then juice the lemons. Combine lemon zest, juice and remaining filling ingredients and whisk until well combined.

6.Carefully pour into tart pan and bake for about 35 minutes or until set. Cool completely and refrigerate for 4 hours or overnight before serving.

CAUTION

To reduce the risk of fire and electric shock, do not process for more than 15 seconds with this recipe.

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