Iced Lemon Tart Slice
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 25 min.
Preparation
Ingredients
for
8
- For the pastry
- 1 ⅔ cups flour
- ½ cup cold butter
- 1 egg
- 1 tsp vanilla extract
- salt
- For the filling
- 5 eggs (separated)
- 1 Tbsp Corn starch
- 5 Tbsps cream
- 1.333 cups Blueberries
- ⅞ cup powdered sugar
- zest and juice lemons
Preparation steps
1.
Whizz the pastry ingredients in a food processor and knead gently to form a dough. Wrap in cling film and chill for 1 hour.
2.
Heat the oven to 220C (200C fan) 425F, gas 7.
3.
Roll out the pastry and line a greased 26 cm tart tin. Line with baking parchment, fill with baking beans and bake for 10 minutes. Remove the parchment and beans and return to the oven for 5 minutes.
4.
Beat the egg yolks with the cornflour, cream and 50 g sugar in a bowl over a pan of gently simmering water until thick and creamy.
5.
Whisk the egg whites until they form soft peaks then add in the rest of the sugar. Fold into the yolk mixture with the blueberries and lemon zest and juice.
6.
Turn the oven down to 170C. Pour the filling into the tart case and bake for about 25 minutes or until lightly browned.
7.
Allow to cool then serve dusted with icing sugar.
