LEMON TART WITH VANILLA BUTTERCREAM
Preparation Time: 35 minutes
Cooking Time: 1 hour 5 minutes
- 250g flour
- 70g icing sugar
- Pinch of salt
- 125g butter, cubed
- 2 egg yolks
- 150ml double cream
- 140g castor sugar
- 5 eggs
- 100ml lemon juice
- 30ml lemon zest
- 200g butter, softened
- 400-500g icing sugar
- 50ml milk
- 5ml vanilla paste / vanilla extract
Mix the flour, icing sugar and salt together in a bowl.
Add the butter and rub it into the flour mixture using your fingers until crumbly.
Mix through the egg yolks until fully combined.
Wrap the pastry in cling film and chill for minimum 30 minutes.
Make the filling while the pastry chills.
Grease a 23cm tart tin.
Once chilled, lightly flour your surface and evenly roll out the pastry until about 3mm thick. Place it into the tart case and gently press well along the sides and bottom. Using a fork, poke holes all over the base and then refrigerate for a further 30 minutes.
Preheat the oven to 160C. Line the tart with baking paper and fill with baking beans or rice.
Bake the tart case for 15 minutes, until the base is set. Remove the paper and beans/rice and place it back in the oven for a further 15 minutes until golden.
Carefully pour the filling into the base and bake for 30-35 minutes, until set.
Remove from the oven and allow to cool.
Beat all the ingredients together until mixed well.
Using an electric mixer, beat the butter until light and fluffy. Add the icing sugar a few large spoonful’s at a time until incorporated. Add the milk and vanilla, beat until mixed through. Place into a piping bag with a large circle nozzle. Pipe the butter cream onto the tart as desired.