The difference between pies and tarts is so thin that it doesn’t even exist. Make no mistake though this lemon tart is as flavorful as anyone can wish for!
As I most recently have a little time, I was searching on the internet the other day. In need of fresh, challenging ideas, inspiring dishes that I have never used before, to delight my family with. Searching for quite some time but couldn’t find too many interesting stuff. Just before I thought to give up on it, I came across this tempting and easy dessert by chance over Suncakemom. The dessert looked so tempting
on its photos, that called for urgent action.
It was not difficult to imagine just how it is created, how it tastes and just how much my hubby is going to want it. Mind you, it is rather easy to please the guy when it comes to puddings. Anyhow, I got into the blog and used the step by step instuctions that had been coupled with nice pictures of the operation. It just makes life quite easy. I can suppose it is a bit of a hassle to shoot pics down the middle of baking in the kitchen because you will often have sticky hands thus i highly appreciate the effort and time she devote to make this blogpost .
With that in mind I am empowered to present my very own dishes in the same way. Thanks for the idea.
I was fine tuning the main formula create it for the taste of my family. Need to tell you it had been an incredible success. They loved the taste, the structure and enjoyed having a delicacy such as this in the midst of a hectic week. They basically asked for lots more, a lot more. Thus the next time I am not going to commit the same mistake. I’m going to multiply the quantity .
This recipe lemon tart originally from suncakemom.
Crust:
Preheat oven to 350° / 180°C.
Put crust ingredients: flour, butter, eggs, agave syrup and some water into a mixing bowl.
Dough it by hand until it comes together and doesn’t stick neither to bowl nor to hand.
Take it out to a lightly floured surface to roll a disk size of the baking tray out of it.
Place the disk into the baking tray. Press down gently on the bottom and sides.
Poke some holes in the dough with a fork.
Place a baking paper and some kind of weight on top to prevent the dough elevating from the tray.
Put it in the preheated oven to bake about 15-20 minutes or until golden brown depending on the oven.
Filling:
Squeeze the lemon and grate one of the lemon skin for zest.
Beat together the double cream, eggs and agave syrup.
Stir in the lemon juice and the zest.
Assembly:
Take crust out of the oven and pour the filling in.
Sprinkle some lemon zest on top then place the tray to bake in the oven for another half an hour. In case we have forgotten the zest worry not, it can be added anytime.
When it’s baked, take it out to cool down.
Slice and serve it chilled.