recipes

Deep lemon tart

Serves: 10

2011-08-22

Ingredients

For the pastry

  • 80g plain flour
  • 50g self-raising flour
  • 60g unsalted butter
  • 30g caster sugar
  • 1 egg yolk
  • Zest of an orange
  • 1 tsp vanilla essence

For the filling

  • 5 eggs
  • 190g caster sugar
  • 280ml double cream
  • Juice and zest of 3 lemons
  • 1 tbsp icing sugar and lemon slices to decorate

Method

Start this recipe by making the sweet pastry using the rubbing in method. When the pastry is ready, chill in the fridge for 30 minutes, and then use to line the base and sides of a 20cm fluted flan tin. Leave excess pastry hanging over the sides of the tin incase of shrinking. Bake the pastry case blind for 15 minutes at 200`c. When cooked, take the pastry case out of the oven and turn down the oven temperature to 150`c. Leave the pastry case to cool completely, before removing the excess pastry from around the edges with a sharp knife. Next, prepare the lemon filling by quickly whisking the eggs, sugar, cream and lemon juice and zest together in a bowl. Pour the mixture into the trimmed pastry case and bake for 1 hour to 1 hour 15 minutes at 150`c, or until firm to touch. Remove the cooked lemon torte from the oven and leave to cool and then put it in the fridge to chill for 2 hours. Just before serving, remove the chilled lemon torte from the fridge and dust the top with icing sugar. Place under a hot grill for 3-4 minutes, to caramelize the icing sugar. Serve the deep lemon tart immediately with some lemon slices.
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Torta tal-lumi

Ingredients

Għall-għaġina

  • 80g dqiq plain
  • 50g dqiq self-raising
  • 60g butir bla melħ
  • 30g zokkor fin (caster sugar)
  • isfar ta’ bajda
  • qoxra maħkuka ta’ larinġa
  • kuċċarina essenza tal-vanilla

Għall-mili

  • 5 bajdiet

  • 190g zokkor fin
  • 280ml krema doppja il-meraq u l-qoxra maħkuka ta’ 3 lumijiet
  • zokkor tal-ġelu (icing sugar)
  • għall-wiċċ; flieli tal-lumi biex iżżejjen

Method

Ibda r-riċetta billi tagħġen l-ingredjenti flimkien b’idejk. Kessaħ l-għaġina fil-friġġ għal 30 minuta u użaha biex tiksi landa bil-pizzi ta’ 20ċm. L-għaġina żejda ħalliha ’l barra f’każ li tinxtorob. Aħmi l-għaġina waħedha għal 15-il minuta, f’temperatura ta’ 200oC. Oħroġha mill-forn u baxxi t-temperatura għal 150oC. Ħalliha tiksaħ sew, imbagħad neħħi l-għaġina ż-żejda minn mat-tarf b’sikkina tajba. Lesti l-mili tal-lumi billi tħabbat il-bajd, iz-zokkor, il-krema u l-meraq u l-qoxra maħkuka tal-lumi. Itfa’ t-taħlita fuq l-għaġina u aħmi fl-ixkaffa tan-nofs f’temperatura ta’ 150oC għal madwar siegħa, siegħa u kwart, jew meta t-taħlita tkun ibbieset. Ħalliha tiksaħ, imbagħad daħħalha għal sagħtejn fil-friġġ. Qabel isservi ferrex iz-zokkor tal-ġelu fil-wiċċ. Imbagħad poġġiha taħt grilja taħraq għal madwar 3-4 minuti biex tikkaramellizza z-zokkor. Servi t-torta bi ftit flieli tal-lumi.

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