Ok, so this is a recipe that is not gluten or dairy free! It was my first time making pastry so I was a little too scared to deviate from the recipe. The results were absolutely incredible though and I love the small amount of ingredients the recipe asks for. It did take me 3 hours all up, so make sure you have plenty of time for waiting.
2 cups plain flour
3 T caster sugar
3 T icy cold water
5 large eggs
140g caster sugar
150ml double cream
juice of 2-3 lemons
2 T lemon zest
Pastry: Place flour, sugar and butter in TM bowl and mix on speed 6, 10 seconds (resembles fine breadcrumbs). Add iced water and knead 1 minute on interval speed. Knead the dough into a ball on a lightly floured surface. Wrap in plastic wrap and place it into the fridge for 30 minutes.
Grease a 30cm tart or flan tin.
Roll pastry out between 2 sheets of baking paper until 3mm thick.
Press down gently into the tin, use a fork to poke shallow holes into the pastry and place back into fridge for further 30 mins.
Preheat oven to 160 degrees (fan forced).
Place a sheet of baking paper over the pastry and blind bake (fill with uncooked rice or uncooked legumes). Cook the pastry for 10 mins then discard the weights. Cook for a further 15 mins or until the pastry is a light golden colour.
Filling: Place the eggs, caster sugar, cream and lemon juice into the TM bowl. Mix on speed 7 for 30 seconds. Stir through lemon zest and pour the mixture into the pastry case.
Cook for 30-35 mins or until set in the middle. Remove and allow to cool completely then refrigerate.
Dust with icing sugar to serve.
This recipe is not mine, I'm really not that creative! Head over and check out this recipe and more amazing recipes to tempt your taste buds!
It's from https://bakeplaysmile.com/classic-lemon-tart/
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