Lemon Tart

Method

Line a 35cm tart tin with the pastry, lightly prick with a fork, and place into the refrigerator for 30 minutes to rest.(This helps to stop shrinkage during cooking).

Select  Base Function and set oven temperature to 190°C.

Line the pastry case with greaseproof paper and fill with baking beads, place onto a baking sheet on shelf 2 for 20 minutes. Remove the paper and baking beads and allow to cook a further 10 minutes. Remove from oven and allow to cool slightly.

To prepare the filling, whisk to combine the lemon juice, zest, caster sugar and cream. Add the eggs one at a time, whisking well in between each addition. Pour mix into the pastry shell and allow to bake a further 20 minutes. Remove from oven and dust with icing sugar.

Serve immediately with whipped cream or your favourite ice cream.