Recipe: Lemon tart
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What you'll need
Try this with chocolate pastry — simply substitute cocoa for 3 tbsp of the flour
For the pastry
175g plain flour, plus extra for dusting
85g butter, chilled
45g caster sugar
For the filling
200g caster sugar
Zest and juice of 4 lemons
250ml double cream
Icing sugar and lemon zest, to serve
Makes 8 slices
To make the pastry, place the flour, butter, and sugar into a food processor and pulse until it resembles breadcrumbs. Add the egg and process until the pastry draws together into a ball.
Roll out the pastry on a lightly floured surface into a large circle and use to line a 23cm loose-bottomed flan tin. Chill for at least 30 minutes.
Beat the eggs and sugar together until combined. Beat in the lemon zest and juice, then whisk in the cream. Chill.
Preheat the oven to 190°C/gas 5/375°F. Line the pastry case with greaseproof paper, fill with baking beans, and bake blind for 10 minutes. Remove the paper and beans, and bake for five minutes, or until the base is crisp.
Reduce the oven to 140°C/gas 1/275°F. Place the tart tin on a baking tray. Pour in the lemon filling, being careful not to allow the filling to spill over the edges. Bake for 30 minutes, or until just set. Remove from the oven and cool. Serve dusted with icing sugar and sprinkled with lemon zest over the top.