Lemon Tart
- Prep
- 60
- Cooking time
- 40
- Serves
- 12
Method
Crust:
1 - Place almonds and sugar into Thermomix bowl and mill 10 seconds on speed 9
2 - Add flour, salt and butter and blend for 2 seconds on speed 8
3 - Add vanilla bean paste, EVOO and egg yolk and mix for 6 seconds on speed 6
4 - Press into 20cm flan dish with removable base and place in freezer for approximately 30 minutes
5 - Preheat oven to fan forced 190 degrees. Bake pie shell for 13 minutes or until golden brown. Cool completely before filling.
Filling:
1 - Place zest and sugar into clean, dry thermomix bowl and mill 10 seconds on speed 10.
2 - Add juice, corn flour, eggs and yolks and blend for 5 seconds on speed 5.
3 - Insert butterfly and cook for 8 minutes, 80 degrees, speed 4. Remove butterfly.
4 - Add butter and Cobram Estate lemon infused oil and mix for 20 seconds on speed 5. Scrape down sides of bowl and lid and repeat.
5 - Pour into cold pastry base and chill for several hours before serving in thin wedges drizzled with Cobram Estate extra virgin olive oil and whipped cream!
NOTE: If you do not have access to a Thermomix you can substitute with a Food Processor
With special thanks to our friend Cooking with Tenina
Ingredients
Crust:
40g almonds, toasted and cooled
50g sugar
170g plain flour
Pinch of pink salt flakes
80g unsalted butter, cubed
20g Cobram Estate lemon infused oil
1 tsp vanilla bean paste
1 egg yolk
Filling:
Juice and zest of 3 large lemons (at least 120g juice)
170g sugar
1 tbsp cornflour
2 eggs
2 extra egg yolks
100g unsalted butter, cubed
30g Cobram Estate lemon infused oil
