Although we find different desserts back in India, still I get amazed to see their variety here in Europe. The bakers put their creative best to make all sort of desserts, which look incredibly lucrative. In fact my favourite among them is tart. The tart is nothing but a baked dish containing of a creamy filling atop a crunchy crust, often decorated with different fruits.
I tried savoury tartlets before, Cherry tomato & poppy seed tartlets, while this is my first attempt to make tart as a dessert. It is a sweet n sour lemon tart which is quite common too. It turned out quite good and certainly recommendable to serve for your guests.
Ingredients to serve 6 :
- Plain flour – 200 gm. + extra for dusting
- Cold butter (cut into pieces) – 100 gm.
- Caster sugar – 2 tbspoon
- Egg yolk – 1
- cold water
- Pinch of salt
- Lemon – 5
- Egg – 2
- Caster sugar – 275 gm.
- Ground almond – 175 gm.
- Water – 100 ml.
- Whipping cream – 125 ml. + extra for serving
Lightly grease a 22 cm./9 inch loose-based fluted tart tin.
Sift the flour and salt into a food processor, add the butter and process until the mixture resembles fine breadcrumbs.
Add the sugar, egg yolk and just enough cold water (approx. 1-2 tbspoon) into the processor to bring the dough together.
Roll out the dough on a lightly floured work surface to a circle 8 cm./3¼ inches larger than the tin.
Wrap the dough around your rolling-pin and lift carefully into the tin, press to fit and trim the excess dough.
Pierce crust all over with fork.
Fit baking paper into the tart case and fill with dried beans.
Chill for 30 minutes in refrigerator, then bake blind for 15 minutes in a preheated oven, 190ºC/375ºF.
Remove the beans and paper and bake for 10 minutes more or until the crust turns golden brown in colour, pressing with back of fork if crust bubbles.
Transfer crust to rack. Maintain oven temperature.
To make the filling, put the juice and finely grated rind of 3 of the lemons in a bowl.
Add the eggs, 85 gm. of the sugar, the ground almonds and the cream, whisking to combine.
Pour into the pastry case and bake for 25 minutes.
Thinly slice the remaining two lemons, discarding the seeds and ends.
Heat the remaining sugar and water in a large pan over medium heat until the sugar is dissolved.
Simmer for 5 minutes, then add the lemon slices and boil for 10 minutes, try to minimise the overlap as far as possible.
Arrange the lemon slices over the surface of the cooked tart in a spiral pattern.
Drizzle over the lemon syrup.
Serve warm or cold with whipped cream.
- Try to cut the lemon slices as thin as possible.
- It is necessary to be accompanied with whipped cream as the tart is bit sour in taste.