Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
8
- 450grams ready-made sweet shortcrust pastry, defrosted if frozen
- 4 eggs, 3 whole, 1 yolk only
- 1 3/4 cup double cream
- 100grams caster sugar
- 2/3 cup lemon juice, freshly squeezed
- 1tablespoons icing sugar, sifted (for dusting)
Nutrition per serving
2100kJ / 501Cal
2100 Kilojoules or 501 Calories
24% of daily energy intake*
Protein
7.4grams
Fat
33.8grams
Carbs
40.4grams
Sugars
16.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Roll out the pastry thinly on a lightly floured surface and use it to line a 25 cm fluted flan tin. Prick the pastry case with a fork and then chill in the refrigerator for 15 minutes.
Step 2 of 4
Line the pastry case with nonstick baking paper, fill with dried macaroni or beans and bake in a preheated oven, 190°C for 15 minutes. Remove the paper and macaroni or beans and bake for a further 10 minutes until crisp and golden. Remove from the oven and reduce the temperature to 150°C .
Step 3 of 4
Beat the eggs, egg yolk, cream, caster sugar and lemon juice together in a bowl, then pour into the pastry case.
Step 4 of 4
Bake for 20-25 minutes until the filling is just set. Leave the tart to cool in the tin, then dust with sifted icing sugar and serve.
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