Now I know I said to you guys in my last post that I was trying to focus on mains, but I remembered a delicious recipe that I had once made. Earlier in the year I made this twice, and it was quite good. I adapted this recipe from Gourmet Traveller, a great cook magazine (similar to Donna Hay) that includes a lot of international cuisines.
This recipe originally included candied lemons on the top, and I know they may sound incredible but at the time I made them they tasted a horrible mixture of sour and bitter. Before you recipe I’ll let you know that it does take around 5 hours, so be aware that it’s a bit tricky to mix it all up for a quick desert. The recipe is a bit long so it’s not exactly for the faint hearted. Anyway, here it is:
Ingredients:
Lemon Cream Filling
5 eggs
450 ml pouring cream
155 gm caster sugar
Juice of 4 lemons
Rind of 1 lemon
Lemon-vanilla Sablé
300 gm (2 cups) flour, sieved
150 gm butter
Rind of 1 lemon
Scraped seeds of 1 vanilla bean (I just use the vanilla paste stuff – you can grab from any supermarket)
1 egg yolk
3 tbsp pouring cream
1. Process eggs, cream and sugar in a food processor until just combined. With motor running, add lemon juice and rind in a stream until incorporated. Transfer to a jug and refrigerate until froth separates from liquid (at least 4 hours).
2. For lemon-vanilla sablé, process flour and butter in a food processor until fine crumbs form. Add remaining ingredients and 1 tbsp chilled water and pulse to just come together. Turn out onto a work surface and knead lightly until smooth, then form into a disc and wrap in plastic wrap. Refrigerate for 1 hour. Roll pastry to 4mm thick on a lightly floured work surface, then line a lightly buttered and floured 24cm-diameter tart tin, trim edges and refrigerate for 1 hour.
3. Preheat oven to 175°C. Blind bake tart* until edges begin to turn golden (25-30 minutes), then remove paper and weights and bake for 8-10 minutes until just cooked, pressing occasionally with a clean tea towel on pastry base to flatten if beginning to puff. Reduce oven to 150°C. Skim top of lemon filling to remove froth, pour into pastry case and bake until just set (30-40 minutes). Cool to room temperature in tart tin and serve with cream on the side (optional). Serves 8-10.
*For blind baking, line a pastry-lined tart tin with baking paper, then fill with weights (ceramic weights or rice work well).
Well I hope you enjoy this recipe; it’s one of my favourites (and it took me forever to write 
) Also, if you wish you can chuck a cup of caster sugar into the Lemon-vanilla sablé as it tasted a little bland.
Have a great tart!
Chaos Kitchen.
