- 225 gFlour
- 100 gDlecta Unsalted butter
- A pinchSalt
- For the filling:
- 150 gCaster sugar
- 50 mlLemon juice
- 20 gLemon zest
- 110 mlDlecta dairy cream
Preheat an oven at 180°C.
Rub the flour and salt with the butter until it resembles like breadcrumbs.
Add 4-5 tbsp chilled water just enough to make it into a dough.
Roll the dough in between 2 sheets of parchment paper.
Take a 20cm round loose bottom tart mould.
Carefully remove the top parchment paper from the dough.
Now, holding the dough with both your hands from below, invert the rolled dough on top of the tart mould.
Keeping the parchment paper in tact, press the dough firmly onto the sides of the tart mould until it is well in shape.
Carefully peel off the parchment paper and put the tart shell in the refrigerator to chill for 30 minutes.
Remove from the refrigerator and trim off the sides of the tart mould with a sharp knife.
Put a sheet of parchment paper on top of the tart dough.
Put an empty cake tin the size of the tart mould on top of the parchment paper and bake in the oven for 20 minutes. The cake tin will prevent the pastry to rise.
Remove the cake tin and the parchment paper and bake the tart further for 10 minutes until light golden and crisp.
Remove from the oven and let it cool at room temperature.
Reduce the oven temperature to 135°C.
For the filling, whisk together the eggs, sugar and the lemon juice.
Add the cream and continue whisking until well incorporated.
Add the lemon zest and mix well.
Pour the mixture into the baked tart shell and cook in the oven for 40 minutes until set.
Remove from the oven and let it cool at room temperature.Chill in the fridge for 2-3 hours, slice into wedges and serve.