Ingredients:
- 20cm Fluted Tart Tin/20cm Spring Pan
- Filling:
- 1½ cup Caster Sugar
- Juice & Zest from 9 Lemons
- 7 Large Eggs
- 250mL King Island Cream
- King Island Cream (for decoration)
- 1 Shortbread Pastry (pre-cooked)
- Pastry:
- 1½ cup Plain Flour
- 1/3 cup Sugar
- 150g Cold Unsalted Butter
- 1 Large Egg
Method:
- Whisk flour and sugar together, add butter until mixture looks like breadcrumbs.
- Add egg and pulse into dough.
- Shape into the pan and bake blind before filling.
- Filling:
- Whisk ingredients together and pour into the shell.
- Bake on centre shelf for 45 mins or until cooked.
- Set aside to cool (tart will not be cooked in centre but will finishing cooking as it cools).
- Serve with fresh cream and/or berries at room temperature (can be refrigerated up to a day before serving)
- HINT: Don’t use “thickened” cream. Only use actual thick cream like King Island or similar. “Thickened” cream will disintegrate upon cooking.