Lemon & Almond Tart

Sometimes simplicity is the key to a good dessert. This is a recipe I adapted from a simple lemon tart I used to make all the time. I wanted the same lemon flavour, but wanted to change the texture and have the gentle flavour of almond - so I added ground almonds to the mix.

It was perfect. And its really quite easy too. I made dessert pastry (recipe at the bottom of the page), but you can use shop bought if you are short of time.

Ingredients:

180g caster sugar
5 eggs
3 large lemons, zest and juice
180ml double cream
175g ground almonds
Sweet shortcrust Pastry x 1 pack (or homemade)

Method:

Pre-heat oven to 160 C. Line the pastry into a loose bottomed tart case, leaving the edges hanging over. Cover with greaseproof paper and bake blind (dried beans or rice). Cook on a baking tray gently for about 20 minutes until the pastry cooked but not browned and remove the baking paper and beans. Leave to cool for a moment and then trim the overhanging pastry neatly. Put to one side.

In a large pouring jug, whisk the eggs with the sugar. Add the zest and juice of three lemons and the ground almonds. Stir well until smooth.

To prevent spillage, open the oven door and put the pastry case onto a shelf. Pour the lemon cream mix into the case until fairly full. It does puff up a little, but levels out. Paint a little milk or egg wash on the visible pastry rim. Pop in the oven (160 C) for 40 minutes until set.

Leave to cool and chill in the fridge for as long as you can wait. Enjoy!

Sweet Pastry:

225g plain flour
110g cold butter
80g sugar
1 large egg
1 tbsp. milk

Rub the butter into the flour until like breadcrumbs. Stir in the sugar and then the egg, adding just enough milk to make a soft dough. Wrap in cling film and chill for half an hour before rolling out.