Lovely pudding for this weekend. It is not so difficult as you could think and worth all the effort.
Pre-heat the oven at 180⁰
500g of flour
250g unsalted butter,diced
100g of sugar
4 medium eggs
Rub the flour, sugar and the butter togetrher using your hands to combine both ingredients till it resembles bread crumbs (if you happen to have a kitchen aid feel free to use it).
Then add the eggs and mix until you get an Smooth dough. In case this dough is to dry add a dash of milk.
Place in the fridge to restvfor 30 minutes.
There is always the option of buying the sweet pastry dough case already made, saving you
7 lemons (zest and juice)
250ml of cream
8 medium eggs
Roll the dough along the bench until you get a thin thickness. Cover your round tin tart with the dough (do not forget to previously grease the tin).
To do this tart we first need to do a blind bake, before we add the filling.
Using baking paper or 5 layers cling film line the bottom of the tart filled with baking beans, making shore that all the dough is protected with that.
Bake in the oven at 180⁰ for 15 minutes, after that take the beans and the paper out and bake for another 4 minutes, Then paint the inside with egg yolk and bake for 1 more minute.
Leave it to cool down for around 10 minutes.
Turn the oven down at 120⁰.
Meanwhile you have time for the filling, so mix together all the ingredients and sieve them and pour in the tart case.
Bake at 120⁰ for around 35 to 45 minutes (just take it easy and avoid the overflowing of the mix. The trick is to put the tray with the tart case in the oven before you add the filling).
After 35 minutes check the consistency of the filling, there should be a slight wobble to the mix and at this time remove from the oven.
This tart is excellent with a raspberry sorbet or even with fresh raspberry or strawberry’s.
Just this, any doubt feel free to comment.