Make ahead on the morning of serving. Recipe by Annabel Langbein
Ingredients
- 2 sheets sweet pastry
- 7 eggs lightly beaten
- 1 egg, lightly beaten for topping
- 1 1/3 cups sugar
- 1 1/4 cups thickened or whipping cream
- 2/3 cup fresh lemon juice
Method
- Preheat oven to 180ºC. Roll out pastry thinly to fit a 30cm/12 inch flan dish, covering base and sides. Cover with a sheet of baking parchment, spread pie weights (I use dried beans) on top and bake for 15 minutes.
- Reduce heat to 160 degrees. Carefully remove paper and weights, brush pastry with beaten egg and return to oven for a further 15 minutes or until golden and dry.
- For the filling, combine all ingredients in a saucepan and warm very gently over low heat until just lukewarm or 50 degrees. Pour through a strainer into cooked pastry case and bake at 130 degrees for 25-30 minutes or until just set (it should be a little wobbly in the centre when it comes out the oven).
- Stand for at least 1 hour before serving. Garnish if desired with blackberries and a drizzle of lemon dessert syrup.
- To make it a lime tart, replace the lemon juice with lime juice. Or for a passionfruit tart replace with 2/3 cup strained passionfruit pulp.
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