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I must be honest, I don’t really have a sweet tooth, however when it comes to lemon tart, I cannot resist! My first encounter with this delectable eye-watering, jaw-locking creation was at Olympia Café in Kalk Bay a few years ago, and to this day, I still go for my fix every month! I made my version of a perfect lemon tart recently (with the help of my boss, colleague and friend, Kelly. Thanks for the recipe K! I know you are reading this! Ha ha!). I added some blue berries to the mixture, it just added another dimension to the tart and we all know lemon and blueberries are a match made in heaven!

 

 

I love this recipe, the pastry is so quick and easy and by whipping the cream, the tart filling is as light as air!

 

You will need:

 

Pastry:

250 ml cake flour

Pinch salt

45 ml castor sugar

50 g butter

Zest of 1 lemon

1 egg yolk

30 ml iced water

 

Place all the ingredients into a food processor and whizz until the dough forms a ball. Wrap up and refrigerate for 30 minutes.

Preheat oven to 180°C.

Grease a 24 cm quiche tin. Roll the pastry out on a floured surface and line the tin.

Bake for 15 minutes or until the pastry is crisp and nutty brown.

Reduce oven temp to 160 °C

 

Filling:

3 eggs, lightly beaten

200 ml castor sugar

Zest and juice of 4 lemons (or 3 large lemons)

250 ml cream

250 ml blue berries

Icing sugar for dusting

Some blueberries to serve

 

Whisk the eggs, sugar and zest together until thick and foamy. Stir in the lemon juice.

Whip cream to soft peaks and fold in together with the blueberries. Pour the cold filling into the hot pastry and bake for +- 35 minutes or until set.

Serve chilled and even better the next day!

When ready to serve, dust with icing sugar caramelize the sugar with a blow torch or pop under the grill briefly.

I just dusted with icing sugar and topped with fresh blueberries. YUM!

Serve with whipped cream( unsweetened)

 

OR try my quick filling:

4 egg yolks

150 ml castor sugar

Zest and juice of 3 lemons

250 ml reduced fat cream

 

Whisk all the above ingredients together and pour over hot pastry.

 

Thanks to  Aletta at Food 24 and Kalahari.net, I was given the opportunity to review Bill Granger’s new book, “Bill’s Basics”. I have been lapping up every word and pic since I received it and will be cooking and photographing some of the recipes over the weekend! So watch this space on Monday!

 

Have a great weekend all!

 

Here’s to cooking and eating and a bit of drinking!

C xx

 

 

 

About The Author

Food consultant, recipe developer and stylist.

12 Responses

  1. Zabwan

    Delicious!! I’ll have a slice of that with a cup of coffee right now – that’ll get me through the rest of today 🙂

    Reply
  2. janicetripepi

    Oooh yumm … i think i am going to give this a go .. nice and fresh for summer and it sounds easy … oh, well at least it SOUNDS easy but i shall try …. at least i have a scale now so i can actually measure out my ingredients xxx have a great weekend xxxx jan

    Reply
  3. BeverlyPennells

    This would certainly make the weekend more enjoyable, great stuff, cannot wait to try it out.
    thanks

    Reply

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