This recipe came from My Kitchen Rules' brother sister duo Henry and Anna. Now I hate drama on food shows, I don't like mean people, I just like nice people who like to cook and this is what I found in Henry and Anna, two nice people who cook food I like to eat.
Now from the MKR website it states 'Henry is more assertive and likes to follow a recipe and stick to it. Anna is the better cook and prefers to look at a recipe, get the general idea and then wing it and add in some of her own ideas.' Now this is me in a nutshell, the first time I cook something I'm Henry, I stick to the recipe. If I like it then I become Anna and I add some of my own ideas to the recipe next time I cook it.
These two seem so nice I would love them to win the competition, a cookbook from them would definitely make it into my house.
Now enough about them, about this tart. When Anna made this Lemon Tart and got a 10/10 for it, I knew I was going to make it, and I am so glad I did, it was delicious. The pastry was easy to make, and was delicious. The lemon custard was even easier to make. It was tangy, it had the perfect balance between sweet and tart.
It's a great dessert as you can make in advance, it looks amazing and it will impress any guest you serve this to.
If you don't love blueberries just add a few fresh raspberries on top of the tart, raspberries and lemon are a match made in heaven.
This is a simple, elegant dessert that truly needs to be made by you.
200g plain flour, plus extra, to dust
80g icing sugar mixture
¼ tsp salt
125g cold butter, diced
2 egg yolks
250ml thickened cream
3 egg yolks
110g caster sugar
2 lemons, juiced
2 tsp finely grated lemon zest
½ tsp vanilla bean paste
2 tbs caster sugar
½ lemon, zested, juiced
Icing sugar, for dusting
Make the pastry: Place flour, sugar and salt into a food processor. Add butter and pulse until crumbs form. With the motor running, add egg yolks and process to combine. Add 1 tbs iced water and pulse until just combined.
Turn out dough onto a lightly floured work surface and knead until smooth and elastic. Shape into a disc. Enclose in plastic wrap and refrigerate for 30 minutes.
Meanwhile make the filling, place all ingredients in a large bowl and whisk until smooth and combined. Allow the flavours to develop while pastry is chilling.
Preheat oven to 180C/160C fan forced.
Place the pastry between two sheets of baking paper, then roll out until about 3mm thick and large enough to line the base and side of a 22cm round deep fluted tart tin with removable base. Place the pastry into your tin, if it tears while lining the tin, just use any excess pastry to close holes. Prick base with a fork, then freeze (or refrigerate) for 10 minutes.
Cover pastry with baking paper and fill with dried beans, rice or baking beads. Blind bake for 15 minutes, then remove beans/beads and baking paper and bake for a further 10 minutes or until base is just starting to colour and is dry. Allow to cool for 10 minutes.
Reduce oven temperature to 140C/120C fan forced.
Strain the filling mixture through a fine sieve into the tart shell. Bake for 45 minutes or until filling is just set.
Set aside to cool to room temperature. Refrigerate for 4 hours or overnight.
To make the blueberry compote, place blueberries, sugar and lemon zest in a saucepan over low heat and stir until sugar dissolves. Simmer for 5-6 minutes or until thickened. Remove from heat and stir in lemon juice. Refrigerate until cold.
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