I used this recipe which worked out pretty well! Here it goes.
- 1 sheet frozen shortcrust pastry, thawed
- 1/2 cup caster sugar
- 1/2 cup lemon juice (about 4 lemons)
- 1/2 cup cream
- 4 eggs
- lemon rind, finely grated (about 4 lemons)
I had never used frozen pastry before, so it took me a while to find it in the supermarket. I managed to separate one sheet, which I let thaw on a plate for about 15 minutes. Then I put it in a 160 degree (C) oven (fan forced) in the tart pan I had to blind bake. I put some baking paper on top, and weighed it down with rice and lentils - all I had!
After 15 minutes in the oven, I took off the baking paper and rice / lentil mix, and baked for another 5 minutes. It came out nice and crispy - but not too crispy!
While I let the crust cool, I mixed together all the other ingredients. It took awhile to grate the lemon rind, but I think it was worth being fresh juice. Then I poured the mix into the baked tart pastry.
I baked the tart for another 35 minutes. It was difficult to know when it was done - I just waited until it felt kind of like it had a bit of solidness to the lemon mixture. I let it cool down on the stove top.
I'm pretty happy with how it came out, but next time I would use a smaller tart pan, because it was fairly thin. A higher lemon to pastry ratio would be better. A few places also collapsed a little - maybe I didn't mix the ingredients enough? It wasn't a big deal though.
When I served it, I dusted the slices with icing sugar, and served with whipped cream. Just FYI - whipped cream is SO much better than store bought double cream. Gareth gave it a thumbs up!
What is your best home made dessert?