Extra time:50min chilling ›
- Sift the flour into a large bowl; add sugar, salt, and baking powder. Mix well with a whisk. Pour in oil, beaten eggs and vanilla extract. Mix with a fork first, then use your hands to make a soft and smooth dough. Wrap in cling film and refrigerate for 30 minutes.
- Roll the pastry out on a cool, floured surface. Press a round disc of pastry into the bottom of the tart tin, pushing the pastry up the sides slightly. Roll out any excess dough into 2 long strips. Brush the edges of the tin with some water and lay the 2 strips of dough around the edge. Pinch with your fingers to seal. Cover and refrigerate for 20 minutes.
- Preheat the oven to 180 C / Gas 4.
- Remove the unbaked pastry base from the fridge and prick the bottom with a fork. Cover with parchment paper and pour some dried beans on top.
- Bake in the preheated oven for 15 minutes, then carefully remove the parchment paper and beans; bake for 15 to 20 minutes longer.
- Increase the oven temperature to 200 C / Gas 6.
- Soak gelatine sheets in cold water.
- Place potato flour, sugar, lemon juice and zest in a small sauce pan; gently warm over low heat. Gradually add 200ml of water; stir and cook until the mix thickens.
- Remove from heat and add butter and eggs, one at the time, whisking vigorously to prevent the egss from scrambling. Place back on low heat and cook, stirring, for 2 minutes or until mixture has thickened. Remove from heat.
- Squeeze the gelatine sheets to remove excess water. Stir, then whisk them into the lemon mixture. Set aside.
- With a clean whisk and in a clean, dry bowl, whisk the egg whites, cream of tartar and vanilla extract until foamy; add icing sugar and keep beating for 10 minutes or until the mixture is stiff and glossy.
- Spoon the lemon filling into the cooled pastry case; cover with meringue, starting in the middle and then using a knife or the back of a fork to spread toward the edges.
- Bake in preheated oven for 10 minutes or until the meringue has turned light golden brown. Set aside to cool before serving.
Potato starch vs flour
Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.
See it on my blog
La Cucina di Nadia