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Lemon Tart
- RECIPE MAKES: Serves 6 / Prep time: 45 mins
- COOK TIME: 25 mins
Method
- To make the pastry, heat the oven to 200ºC/Gas6.
- Place the Fate low protein all-purpose mix in a bowl. Rub in the butter and lard with your fingertips until the mixture resembles breadcrumbs.
- Add a little cold water and with a pallet knife, mix to form a soft dough. Gently knead into a ball. Wrap in cling film and chill in the refrigerator for at least 30 mins.
- Dust your work surface with a little Fate all-purpose mix, then roll out the pastry to 3mm thickness and use it to line a 20cm loose bottom tart tin, leaving the excess pastry to overhang the edge.
- Line the pastry case with baking parchment and top with a layer of baking beads. Bake blind for 15 mins, until the pastry is dry.
- Remove the baking beads and return the case to the oven for a further 5 – 10 mins until the case is a pale golden colour.
- Trim the excess pastry from the edge.
- To make the filling, empty the jelly pots and lemon curd into a saucepan. Heat gently until the jelly turns into a liquid consistency.
- In a small bowl, mix the cornflour with 50ml of ProZero.
- Add the remaining ProZero to the pan.
- Warm the ProZero with the melted jellies but do not allow to boil. Add the cornflour mix to the pan and keep stirring over a medium heat. The mixture will begin to thicken. Keep stirring and add the butter. Stir until the butter has melted and you have a glossy thick mixture.
- Add the lemon juice and zest.
- Pour this mixture into the cooked pastry case.
- Leave to cool before placing in the fridge to set.
- Dust with icing sugar before serving.
Ingredients
Table
