• Lara Flanagan

Baked Lemon Tart

Due to Pa Jack’s lemon tree in my backyard, I have been dreaming of all things lemony. I can’t keep up with that tree. There are still some old lemons from last year on it and new blossoms have just appeared and it seems to be getting ready for new lemons. It truly is the lemon tree that never stops giving.

I wanted to make something new for Archie and Rissie’s birthday so this was their birthday creation. Baked Lemon Tart with a completely over the top finish of strawberries, blueberries, and raspberries.

Baked Lemon Tart

I used a 10 inch round loose-bottomed fluted tart tin.

Make sure you soak the cashew nuts in advance.

Olive Oil Pastry

This is a very generous amount of pastry and I usually have enough left over for a smaller tart. It really depends on how thick you like to leave your pastry. Once you have tried it once, adjust the measurements accordingly.

The key to this pastry is to keep everything cold. When cold, the pastry is easy to work with. You can even make it the day before if you are organised enough and let it chill in the fridge overnight.

About an hour before beginning the recipe, pour the olive oil into a container and place it in the freezer. Freeze until solidified. I use a food processor when making the pastry. I find it is fast and easy, and it keeps everything cool.

2 ½ cup plain flour

4 tablespoon caster sugar

2/3 cup olive oil – partially frozen, see above

Zest of one lemon

5 – 10 tablespoon iced water

1 tablespoon apple cider vinegar

In your food processor, place the flour and the chilled olive oil and then process until the mixture resembles breadcrumbs. Mix 4 tablespoons of the water with apple cider vinegar. Pour into the processor while it is processing and then add additional water until the mixture forms a ball. Wrap the dough in cling film and refrigerate for at least 30 minutes

After 30 minutes, pre-heat the fan-forced oven to 180 degrees Celsius. Roll out the pastry and use it to line a 10-inch loose-bottomed fluted tart tray. Once the shell is lined with the pastry, prick the bottom with a fork, cover with baking paper and pie weights, and blind bake for 30 minutes.

Remove from the oven, but keep the oven on at 180 degrees Celsius.

Lemon filling

300-gram silken tofu

140-gram raw cashew nuts – soaked for at least 4 hours and then drained

1 tablespoon cornflour

2 tablespoon almond milk

1 teaspoon vanilla extract

½ cup caster sugar

Zest of three lemons

100ml lemon juice

Put all ingredients in a blender and blend until ultra-smooth.

Pour into the tart shell and bake for 30 minutes.

Remove from oven and allow to completely cool.

Garnish with your choice of fruit or if you like to keep it simple, a dusting of icing sugar would be lovely!

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