Heston Control Grip All In One BSB530UK Instruction Booklet page 38

PAge heAder..... rECIPES from SagE
lEmon tartS
Makes 4
IngrEdIEntS
Sweet Shortcrust Pastry
¾ cup (110g) plain flour
2 tablespoons icing sugar mixture
65g butter
1 tablespoon iced water
lemon filling
2 lemons
2 eggs
1 egg yolk
½ cup (110g) caster sugar
100ml cream
mEtHod
Assemble the processing bowl using the
1.
quad blade. Add flour, icing sugar and
butter. Place lid on bowl. Select speed 15.
Process until well combined; add water,
½ tablespoon at a time and process until
mixture just forms a ball.
Remove pastry from bowl onto a clean
2.
surface and shape into a flat disc. Cover
pastry and refrigerate for 30 minutes.
Grease a 24cm round loose-based flan
3.
tin. Roll pastry, between two sheets
of baking paper, large enough to line
tin. Carefully lift pastry into tin and
press into sides; trim edges. Cover and
refrigerate for 30 minutes.
Preheat oven to 200°C. Place tin on
4.
oven tray; line pastry with baking paper
then fill with baking beans. Bake for
10 minutes then remove beans and
paper and cook in oven for a further
10 minutes or until pastry is lightly
browned; remove from oven and reduce
heat to 160°C.
Remove rind from lemons; reserve.
5.
Juice lemons. Combine rind, juice and
remaining filling ingredients and whisk
until well combined.
Carefully pour into pastry case and bake
6.
for about 35 minutes or until set. Cool
completely before serving.
37