Lemon Tart

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 Chevron Icon

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


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