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Classic lemon tart


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Ingredients

8 portion(s)

Pastry

  • 230 g plain flour, plus extra for dusting
  • 1 pinch sea salt
  • 100 g unsalted butter, chilled and cut into pieces, plus extra for greasing
  • 50 g icing sugar
  • 3 egg yolks

Filling

  • 250 g white sugar
  • 3 lemons, zest only, no white pith
  • 5 eggs, room temperature
  • 200 g pouring (whipping) cream
  • 110 g lemon juice, (approx. 3 lemons)
  • icing sugar, to serve (optional)
  • 6
    3h 10min
    Preparation 3h 10min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
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Recipe's preparation

    Pastry
  1. Place flour, salt, butter and icing sugar into mixing bowl and blend 10 sec/speed 6 or until mixture resembles breadcrumbs.
  2. Mix 30 sec/Dough mode, adding egg yolks slowly through hole in mixing bowl lid.
  3. Transfer dough onto a floured silicone bread mat (Thermomat) or work surface and knead into a tight ball. Form pastry into a flat disc and wrap in plastic wrap before placing into refrigerator to chill (approx. 15 minutes). Clean and dry mixing bowl.
  4. Preheat oven to 180°C. Grease a round fluted tart tin (25 cm) and set aside.
  5. Flour a silicone bread mat (Thermomat) or work surface and a rolling pin. Roll pastry out onto silicone bread mat (Thermomat), or between 2 pieces of baking paper, until just large enough to cover the prepared tart tin. Line tart tin with pastry, cut off any excess pastry from around the edges and place back into refrigerator to rest for 15 minutes.
  6. Prick the base with a fork or pastry docker to prevent air bubbles and rising. Line pastry base with baking paper and fill with pie weights, rice or dried beans (this will stop the pastry base from rising during baking). Place tart tin onto a baking tray and bake for 10-15 minutes (180°C). Remove baking paper and pie weights, rice or dried beans. Place back into the oven and bake for a further 5-10 minutes (180°C) or until light golden. Remove pastry case from oven and set aside to cool. Reduce oven temperature to 160°C.
  7. Filling
  8. Place sugar into mixing bowl and mill 5 sec/speed 9.
  9. Add lemon zest and grate 20 sec/speed 9. Scrape down sides of mixing bowl with spatula.
  10. Add eggs and cream and mix 10 sec/speed 4. Scrape down sides and bottom of mixing bowl with spatula, ensuring no sugar is left on the bottom of the bowl.
  11. Add lemon juice and mix 10 sec/speed 2. Transfer mixture into cooled pastry case and bake for 30-40 minutes (160°C) or until just set.
  12. Allow tart to cool slightly in tin (approx. 15 minutes), then place into refrigerator to cool completely (approx. 1 hour). Once cooled, dust with icing sugar (optional) before slicing and serving.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This pastry is really hard to work with. It...

    Submitted by swindas on 13. May 2018 - 12:49.

    This pastry is really hard to work with. It started off very crumbly, so difficult to get into a ball. After refrigerating, it was like a rock, and very difficult to roll out without large cracks appaearing. Would not make this pastry again.

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