adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon tart
0 Likes
Prep Time:
90 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Deliciously simple tea cake for a sweet treat.
Ingredients:
  • 130.00 gm rice flour
  • 65.00 gm gluten-free cornflour
  • 125.00 ml soy flour
  • 150g butter, chilled, chopped
  • 141.90 gm caster sugar
  • 40.00 gm chilled water
  • 191.25 gm mascarpone cheese
  • 3 large lemons, juiced, rind grated
  • 4 eggs, at room temperature
  • Pure icing sugar, to serve
  • Lemon rind, shredded, to serve
  • Double cream, to serve
Instructions:
  • 1. Preheat your oven to a perfect 180°C while you prepare a 3cm deep, 23cm (base) fluted tart pan by greasing and lining it.
  • Sift the flours three times. Blend the flours, butter, and half of the sugar in a food processor until it forms crumbs. Add water and blend until the mixture comes together. Transfer the dough onto a lightly cornfloured surface, knead gently, and shape it into a 10cm disc. Wrap it in baking paper and refrigerate for 30 minutes.
  • Flatten pastry between 2 sheets of baking paper to 2mm thick, then shape into a 30cm disc. Line pan with pastry and chill in the refrigerator for 15 minutes.
  • 1. Prepare the pastry by lining it with baking paper. Fill two-thirds of the base with uncooked rice and bake for 10 minutes, or until the pastry is firm. Remove the rice and paper, then bake for an additional 5 minutes until the pastry turns light golden. Finally, reduce the oven temperature to 160°C.
  • With an electric mixer, blend together mascarpone cheese, 1 tablespoon of lemon zest, 2/3 cup of lemon juice, and the remaining sugar until smooth. Gradually add the eggs one at a time, making sure to beat well after each addition.
  • Spread the filling evenly into the pastry case and transfer the tart onto a baking tray. Bake for 45-50 minutes or until the filling is firm. Allow the tart to cool in the pan, then sprinkle with icing sugar, garnish with lemon rind, and serve with cream.

Similar Recipes