This lovely lemon tart is the perfect finish for your festive feast on Christmas day. We hope you enjoy the recipe below and share it with your loved ones. Happy holidays from all of us at Style Insider.
Luscious Lemon Shortbread Tart
Prep 25 minutes (plus cooling and 40 minutes refrigeration)
Cook 1 hour
Photo by Guy Bailey
1 2/3 cups plain flour
1/3 cup almond meal
1/4 cup icing sugar mixture
150g chilled unsalted butter, chopped
1 egg yolk
1 tablespoon iced water
1 teaspoon vanilla extract
Fresh raspberries, white chocolate curls and thickened cream, to serve
2/3 cup caster sugar
3/4 cup double thick cream
3 teaspoons finely grated lemon rind
1/2 cup lemon juice
1 Using a food processor, process flour, almond meal, icing sugar and butter until fine crumbs form. Add egg yolk, water and vanilla. Process until dough just starts to come together, adding a little extra water if needed. Shape dough into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.
2 Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 23cm (base) round loose-based fluted tart pan.
3 Roll out dough between 2 sheets of baking paper until 4mm thick. Line base and side of prepared pan with pastry. Trim edge. Refrigerate for 10 minutes.
4 Place tart pan on a baking tray. Line pastry case with baking paper. Fill with pie weights or uncooked rice. Blind-bake for 15 minutes. Remove weights and paper. Bake for a further 8 to 10 minutes or until light golden. Set aside for 30 minutes to cool. Reduce oven temperature to 160°C/140°C fan-forced.
5 Make Lemon Filling: Whisk eggs, caster sugar, double cream, lemon rind and juice in a bowl. Pour mixture into pastry case. Bake for 35 to 40 minutes or until filling is just set (centre of tart will wobble slightly). Set aside to cool completely. Top with raspberries and white chocolate curls. Serve with thickened cream.
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