Friday 25 May 2012

best lemon pie tart pastry

lemon tart is a dessert dish, a type of a tart. They have a normal pastry shell, while the filling is a lemon paste.
These mini-pastries are made in three different shapes . One way is to have a half-spherical pastry, and lemon filling, while the second way is to have a spherical pastry with lemon filling inside, and the third way, is to have a half spherical pastry, with cream and lemon inside. Lemon tarts may vary, such as they may be sweet or sour.

Ingredients (serves 8) for making best lemon pie tart pastry :
1 3/4 cups plain flour
1/2 cup almond meal (ground almonds)
1/3 cup icing sugar mixturea
175g butter, chilled, chopped
2 egg yolks
2 tablespoons chilled water
Whipped cream and strawberries, to serve
Lemon filling
5 eggs, lightly beaten
3/4 cup caster sugar
300ml double thick cream
2 teaspoons finely grated lemon rind
1/2 cup lemon juice (see note)

Directions for making best lemon pie tart pastry :
  1. Place flour, almond meal, icing sugar mixture and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolks and water. Process until dough comes together. Turn out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
  2. Preheat oven to 200°C/180°C fan-forced. Grease a 4cm-deep, 23.5cm (base) round, loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until 3mm-thick. Line tin with pastry. Trim excess. Refrigerate for 15 minutes.
  3. Place prepared tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 minutes or until light golden. Cool pastry case. Reduce oven temperature to 180°C/160°C fan-forced.
  4. Make lemon filling Whisk eggs, sugar, cream, lemon rind and lemon juice in a bowl. Stand 5 minutes. Pour mixture into pastry case. Bake for 30 to 35 minutes or until filling has just set. Cool for 15 minutes. Refrigerate overnight or until chilled. Serve with whipped cream and strawberries.

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