Ingredients

  • 1 ¼ cups (310 ml) flour
  • ⅓ cup (80 ml) icing sugar
  • ¼ cup (60 ml) ground almonds
  • 125 g cold butter until crumbly
  • 1 egg yolk
  • 2 Tbsp (30 ml) iced water
  • 1 Tbsp (15 ml) finely grated lemon rind
  • ⅓ (80 ml) lemon juice
  • 3 eggs
  • ½ cup (125 ml) castor sugar
  • ⅔ cups (160 ml) NESTLÉ Dessert & Cooking Cream

Method

  • Preheat the oven to 200ºC.
  • Blend 1 ¼ cups (310 ml) flour, ⅓ cup (80 ml) icing sugar, ¼ cup (60 ml) ground almonds and 125 g cold butter until crumbly.
  • Add 1 egg yolk and 2 Tbsp (30 ml) iced water. Process until combined.
  • Knead dough on a floured surface until smooth.
  • Wrap in plastic wrap, refrigerate for 30 minutes.
  • Roll pastry between sheets of baking paper until large enough to line a shallow (2 cm deep) round 24 cm loose-based flan tin.
  • Lift pastry into tin; press into sides and trim edge. Cover and refrigerate for 30 minutes.
  • Place flan tin on an oven tray and bake blind ** for 15 minutes.
  • Remove and turn oven down to 160ºC.
  • Remove paper and beans; bake for another 10 minutes or until lightly browned and remove from oven.
  • Turn the oven up to 180ºC.
  • For filling, whisk together 1 Tbsp (15 ml) finely grated lemon rind, cup ⅓ (80 ml) lemon juice, 3 eggs, ½ cup (125 ml) castor sugar and ⅔ cups (160 ml) NESTLÉ Dessert & Cooking Cream.
  • Pour lemon filling into pre-baked pastry case and bake for about 30 minutes, or until filling has set slightly.
  • Remove from oven and cool before placing in fridge until cold.
  • For hard caramel top, sprinkle with enough icing sugar to completely coat the tart and, using a blowtorch, heat the top until it melts into a firm caramel layer.

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