Categories: Dessert
Ingredients
- For pastry:
- 1 1/4 cup (185g) flour
- 1/3 cup (55g) caster sugar
- 1/4 cup (30g) almond meal
- 125g butter
- 1 egg yolk
- For tart:
- 2 lemons - zest of one and juice from both
- 2/3 cup caster sugar
- 2/3 cup cream
- 3 eggs
- blueberries or raspberries to top the tart
- icing sugar for dusting
Directions
-
Combine all the shortcrust pastry ingredients
-
refrigerate for 30 mins
-
roll pasty out between grease proof paper to avoid sticking
-
line pastry molds with pasty and freeze for 30 mins
-
blind bake for 10 mins at 200C
-
(remove baking weights and bake a further 5 mins if you just want tart shells)
-
allow to cool for 30 mins
-
combine pie ingredients
-
bake for 20-25 mins at 170C
-
allow to cool
-
top with favourite fruits and dust with icing sugar