When I want a light pudding to round off an event then I usually look no further than the magnificent Lemon Tart. It’s light, tangy and full of colour and always go down well.
I have made this before and changed the lemon zest and juice for oranges. It’s not as tart but it’s still a very pleasant alternative. Maybe I’ll use lemon and orange next time?
Preheat oven to 180 C
Process butter, 4 tablespoons icing sugar and 125g flour in food processor, remove from the food processer and wrap in cling film and pop into the frisge to chill
Lightly flour a work surface and roll out the pastry to a depth of about 3 to 4mm and wide enough to fit a 23cm tart tin. Prick the base all over and pop back into the fridge for a half hour
When ready, you'll want to blind bake the pastry crust for 12 to 15 minutes, until golden. When done, remove and leave to cool
While the pastry is baking, make the filling and pour 150ml of lemon juice in a mixing bowl and then add the caster sugar and eggs and whisk until combined. Now you add the cream and lemon zest and give it a quik stir
Reduce the oven to 150 C
Pour the lemon mixture into the warm pastry case and pop back into the oven for 40 minutes. When done, remove and keep in a warm place to cool down to avoid cracking
When cooled, dust with icing sugar and enjoy