About this recipe:I visited Brussels recently and tasted the most delicious lemon tart in a coffee shop. After experimenting in the kitchen, I finally succeeded in making the best lemon tart of my life! Use lemon slices, fresh mint and icing sugar to decorate the tart before serving.
For the pastry
1 egg yolk
2 tablespoons cold water
1 teaspoon vanilla extract
175g plain flour
80g caster sugar
pinch of salt
125g butter, softened
For the filling
3 egg yolks
180g caster sugar
180ml fresh lemon juice
2 tablespoons lemon zest
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For the pastry dough: In a small bowl, whisk egg yolks, water and vanilla; set aside.
In a second bowl, combine flour, sugar and salt. Rub in the butter until it becomes a dough. Then add egg mixture and knead well. Shape the dough into a ball, wrap in clingfilm and place in fridge for 30 minutes.
Roll the pastry out on a floured work surface and push into a lightly greased quiche or tart tin that is a least 2 cm deep. Place the pastry case in the freezer for 15 minutes.
Meanwhile, preheat the oven to 190 degrees C /gas mark 5. Bake the pastry case for 25-30 minutes, or until golden brown.
For the filling: In a saucepan, mix the egg yolks, eggs, sugar, lemon juice, lemon rind and butter over medium heat. Cook, stirring all the time, until the mixture has thickened. Remove from heat and pass through a coarse-mesh sieve. Spoon anything that got caught in the sieve onto the base of the pastry. Then pour over the sieved liquid.
I would have liked: an idea of how many lemons were needed and the size of tart tin to be used. 'Rub the butter in until it forms a dough' - until it resembles breadcrumbs, surely, and then add the liquid to form a dough. I followed the recipe exactly, except that I lined the pastry with greaseproof paper and baking beans and pricked the pastry surface with a fork (normal procedure when baking a blind pastry case). and when the pastry started to cook, the sides of the flan sank down onto the base. There was no way to remedy this, so I had to start again with another pastry recipe. New Year's Eve; dessert promised for a big French lunch tomorrow; shops all shut; disaster!! Hope the filling will work with ordinary shortcrust which is all I have the ingredients for. I won't be making this again. - 31 Dec 2014