A deliciously simple lemon tart that has almonds in the base for texture and subtle flavour. This pairs well served with blueberries and double cream.
- 80g raw almonds
- 140g plain flour
- 100g caster sugar
- 100g cold butter, roughly chopped
- 1 egg
- 6 eggs
- 300g caster sugar
- 200g cream
- 100g lemon juice, strained
- grated zest of 3 large lemons
Prepare the tart case
- Brush a non-stick tart base well with melted butter. Preheat oven to 180 degrees.
- Place almonds in the large food processor bowl. AUTO / 30 seconds.
- Add flour, sugar, butter and egg. AUTO / 20 seconds. Pour the mixture into the prepared tart tin. Using your fingers, press gently onto the sides and base until even and smooth. Bake for 20-25 minutes until golden. Remove from oven and press down any puffed up sections with the back of a spoon (or you could blind-bake, but I'm all for shortcuts that still give a fantastic result!)
Prepare the lemon filling
- Reduce oven to 160 degrees.
- Place eggs, sugar, cream, lemon juice and lemon zest in the large food processor bowl. AUTO / 15 seconds.
- Pour into the still-warm tart case. It's easier to do this if you pop the tart case back on the oven shelf and pour the filling in there – less chance of it spilling everywhere (talking from experience here!). Any leftover filling can be poured into a small ramekin and baked – and eaten while still warm with ice-cream, yum.
- Bake for 40-45 minutes until it looks set, wobbly, but not runny. Allow to cool completely in the tin and refrigerate for at least a couple of hours before serving.
Recipe by www.mycookexpert.com.au