Lemon Curt Tart

Pastry method adapted from:
http://www.joyofbaking.com/SweetPastryCrust.html


We are having some guest over and i just thought of my homemade lemon curd in the fridge, getting very near to be thrown in the bin.

I decided to make a sweet shortcrust pastry from my old time favourite site. Joy of baking is the site i always go to when i started baking. It has clear instructions and video which really helped alot.

These are the ingredients:

Sweet Pastry Crust:

1 1/2 cups (195 grams) all purpose flour

1/8 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg, lightly beaten



 

I used the Thermomix to cream the butter and sugar. Speed 5 is all i needed.  I then add the dry ingredients and pulse it till it resembles crumbs.

 

 

 Transfer to a bowl and started bringing it together into a ball.

 Wrapped it in cling wrap as per recipe and in the fridge it went. For a good hour or so as I was busy with other chores.

 The pastry is nice and hard when i got to it. It is very difficult to roll this one as it cracks easily. I followed the video on how to get the pastry to the tin.

It was not hard at all. Hard part is fitting it in the freezer for 15 minutes.

 

I poke alot of holes in the pastry and then got it in the oven to bake.

 

 

the finished product. the curd is great. pastry was abit hard to cut through but all good.