Sour cream lemon tartIngredients
- 250 g sweet short pastry (1 sheet pre-rolled or see recipe below to make your own)
- 1/2 cup sugar
- thinly peeled or grated ring of 1/2 lemon (see below)
- 2 tablespoon lemon juice
- 1 cup (250 g) sour cream
- 2 teaspoons custard powder or cornflour
- 3 large eggs
- Preheat oven to 150°C. Spray a 20 cm pie or flan dish (with a removable base and fluted sides) with non-stick spray. Gently press the sheet of pastry into the pan and trim any excess.
- Measure the sugar into a food processor.
- Using a potato peeler, thinly peel the rind from the lemon or grate it finely. Vary the quantity according to taste.
- Add the rind to the sugar then process until the rind is cut finely through the sugar.
- Mix the lemon juice with the custard powder (or cornflour).
- Add the sour cream and lemon juice mixture to the sugar then process until smooth and the sugar has dissolved.
- Add the eggs one at a time with the processor running.
- Pour the filling mixture into the pastry base. Bake for 40-50 minutes or until the top is beginning to brown around the edges. (The middle may still jiggle a bit, but this is ok.)
- Remove tart from the oven and allow to cool. (The middle will probably sink a little and become firmer.) Cut into wedges to serve.
Sweet short pastryIngredients
- 100 g butter
- 1/2 cup sugar
- 1 egg
- 1 cup plain flour
- 1 cup self-raising flour
- Soften (but do not melt) butter. Add the sugar and egg then beat until well combined. [I used a dough hook but probably didn't need to - the paddle attachment would have been fine.]
- Add the unsifted flours and mix well to form a dough. If too dry, add a little milk (teaspoon by teaspoon). If too soft to work with, refrigerate rather than adding more flour.
- Roll out the pastry onto a lightly floured board before trimming to a round 3-4 cm larger than the baking tin.
Serve with lightly whipped cream or creme fraiche. We had it cold with ice cream but it would probably taste great warm, too.
|Sour cream lemon tart|