Ingredients
1 cup plain flour
gluten-free can be used
½ cup almond meal
2 tbsp caster sugar
75g butter
chopped
2 tbsp iced water
½ cup lemon juice
125mL
1 cup water
¾ cup caster sugar
for filling
3 tbsp custard powder
gluten-free
Allergy Advice
Contains Dairy
Contains Gluten
Contains Nuts
Equipment
- 1 food processor
- 1 plastic wrap
- 1 22cm flan tin with removable base
- 1 non-stick baking paper
- 1 rolling pin
- 1 baking weights or pasta/rice
- 1 saucepan
Instructions
- Place flour, almond meal, sugar and butter in food processor bowl. Whiz until mixture resembles bread crumbs. While motor is still running, add iced water a tablespoon at a time until mixture starts to come together.
- Tip onto a floured surface, knead lightly to form a dough. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 180 degrees C. Roll dough between two sheets of non-stick baking paper to 3mm thick and large enough to line a 22cm flan tin with removable base.
- Roll pastry around a rolling pin and carefully unroll into flan tin. Trim edges.
- Line pastry with baking paper and fill with baking weights or pasta/rice. Cook (baking blind) flan for 10 minutes.
- Remove paper and weights and cook for a further 10-15 minutes until pastry is golden.
- Place lemon juice, water and sugar in a saucepan, bring to the boil and stir until sugar is dissolved.
- Mix custard powder in some hot water and stir into lemon mixture. Continue stirring until lemon filling thickens.
- Pour into pastry base, cool for 10 minutes and then refrigerate for a few hours until filling is set.
- Serve wedges of tart with thick cream.
Notes
Tip
Serve wedges of tart with thick cream.
Tip
Recipe created by Melissa Hughes for Kidspot.
Variation
Use a frozen shortcrust pastry tart to make this recipe super-quick.
Variation
Make this tart gluten-free using gluten-free flour in the pastry.
Storage
Refrigerate for a few hours until filling is set. Store leftovers in the refrigerator.
