Lemon Tart
Ingredients
500 grams plain flour
170 grams icing sugar
250 grams butter diced
grated zest of 1 lemon
1 packet vanilla sugar
˝ eggs
50 grams icing sugar to dust
flour for dusting
butter for greasing
for the lemon filling
400 grams granulated sugar blended for 2 minutes (using hand blender)
5 lemons ( zest of 2 and juice of all 5)
250 ml. Tikveţli cream
Preperation
To make the flan case (pastry)
1. Preheat the oven to 180°C. Gas mark 4.
2. Sieve the flour, icing sugar, a pinch of salt together and then add the lemon zest and work in the butter to a crumb texture.
3. Make a bay, whisk the egg and add to the pastry mixture.
4. Using a spoon stir the mixture until it starts forming 1 lump.
5. Finish using your hands and knead with your finger tips.
6. Wrap in cling film and place in the fridge for minumum 1 hour.
7. After 1 hour bring out pastry and roll on a lightly floured surface to a size bigger than flan ring.
8. Grease flang ring and base with butter and dust with flour.
9. Gently ease the dough into the corners of flan ring, leaving 2 cm. overhang(do not cut).
10. Line the flan with tin foil and fill with dried beans(blind baking).
11. Bake in the oven for 10 minutes.
12. Remove and take out the tin foil and beans and then put it back in the oven for further 10 minutes.
To make lemon filling
1. Whisk egg with sugar and lemon zest.
2. Stir in lemon juice and fold in cream.
3. Remove any froth from the top of the mix.
To make flan
1. Reduce temperature of oven to 120°C. Gas mark ˝
2. Pour the cold filling into the hot pastry and bake for 1 hour 10 minutes approximately.
3. Test with tooth pick. If tooth pick comes out clean, it is cooked.
For home presentation
1. While the flan is still hot, sieve 60 grams of powdered sugar, replace it in the oven with grill setting until sugar caramalizes(turns golden brown).
2. Serve with ice cream and seasonal fruit.
For restaurants
1. Cut flan into portions.
2. Put on plate and warm the flan in the oven.
3. Bring out warm flan, dust with icing sugar. Replace under grill until caramalized.
4. Serve with ice cream and seasonal fruit.
Tip: While grilling flan, fold tin foil over pastry edge to stop burning.
