This moreish tart has a ginger flavour but you can leave it out and whisk 2 teaspoons vanilla bean paste with the egg for a more classic tasty pastry.
LEMON TART WITH GINGER PASTRY
Preparation time 20 mins plus 23/4 hours chilling
Cooking time 1 hour
Serves 6
1 cup plain flour
1/4 cup icing sugar, plus extra, to dust
3 tsp ground ginger
1/2 cup almond meal
125g cold unsalted butter, finely chopped
1 free-range egg yolk Mascarpone, whole and sliced strawberries, blackberries and raspberries, and micro herbs, to serve
FILLING
4 free-range eggs
1/2 cup caster sugar
1 cup thickened cream
2 tsp finely grated lemon zest
1/4 cup lemon juice
STEP 1 In a large bowl, sift flour, icing sugar and ginger. Stir in almond meal. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Add yolk and enough chilled water to make a firm, but pliable, dough. Wrap in plastic wrap and chill for 30 minutes.
STEP 2 Preheat oven to 180°C fan-forced (200°C conventional). Lightly grease a 23cm wide (2.5cm deep) round loose-base flan tin. Put on an oven tray.
Diese Geschichte stammt aus der October 2021-Ausgabe von Better Homes & Gardens Australia.
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Diese Geschichte stammt aus der October 2021-Ausgabe von Better Homes & Gardens Australia.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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