Follow along as Nick shows you how to make this incredibly delicious lemon tart using @ausorganicfoodco’s organic flour! This one takes a bit of time, but you will be sooo proud of yourself once you have a slice of this zesty tart!!
Prep time: 1 hour 30 minutes
Cook time: 1 hour 30 minutes
- Prep time: 1 hour 30 minutes
- Cook time: 1 hour 30 minutes
- Total time: 3 hours
- 250 g Salted butter
- 375 g Australian Organic Food Co's organic flour, + extra for dusting
- 12 Eggs (approx), (1 egg + 500g of egg)
- 100 g Icing sugar
- 8 Lemons (approx), (1 lemon + 300mL of lemon juice)
- 300 g Caster sugar
- 400 g Creme fraiche
- Icing sugar
Cut 250g of butter into cubes and place into mixer or processor.
Weigh out 375g of Australian Organic Food Co organic flour.
Add a portion of your flour (whatever your food processor canfit) to the butter and blitz into a fine crumb then add the crumb back with the rest of the flour into a mixing bowl.
Separate the yolk and white of 1 egg (keep egg white for later) and add the yolk into the mixing bowl with the flour.
Add 100g of icing sugar, 6 tablespoons of chilled water and the zest of 1 lemon into mixing bowl and mix together with your hands for a few minutes. You should feel it come together as a dough (aiming for a cookie dough consistency).
Get your dough into a smooth ball, place it on some cling film, and squish down into a thick disk. Pop into the fridge wrapped in cling film for 30 mins (can go in longer if needed).
Then to make the filling, add 500g of whole eggs (approx. 10 eggs), 300g of caster sugar and 400g creme fraiche into a mixing bowl and whisk it all together.
Add the zest of 2 lemons and 300mL/g of lemon juice (approx. 5 lemons) into a seperate vessel.
Slowly add the lemon mixture into the filling mixing bowl as you stir. Then pop the filling in the fridge until its ready to cook off.
After 30 mins, get your dough out of the fridge. Give the bench a light dusting of flour, place the dough on top and give the top of the dough and your rolling pin a light dusting too.
Slowly roll out your dough, half turning it as you go. Aiming to get it nice and even in thickness. You want to get the dough to 3-4mm thick.
Gently lift your dough into your tart tin. Feed the dough down into the edges of the tart tin. Can pinch off any excess dough, flatten it down and stick it over any cracks using whisked up egg white as the glue.
Pop the tart back in the fridge for 30 mins and preheat oven to 180°C.
After 30 mins, we are now going to blind bake it. Lay foil over the base of the tart and cover evenly in coins (or something else to weigh it down- i.e. bakers rice, dried chickpeas). Pop into oven at 180°C for 30 mins.
After 30 mins, remove from oven and take foil/coins off, pop back in the oven for 15 mins. When you take it out of the oven, trim excess tart off the sides.
Then pop it into the fridge to cool (or can leave on bench if you’ve got plenty of time) and turn oven down to 150°C.
Once your base has cooled, pour in filling (don’t need to pour it to the very top, can top it up once its on its tray in the oven if you’re worried about spillage).
Pop into the oven on 150°C for 30-40mins – you want it still to have some wiggle/wobble when it comes out of the oven.