Information about the book
Fire-Baked Lemon Tart
By Tomas & Daniel
This is one of the most delicious tarts you will ever get your hands on! (No … not like that – get your brain out of the gutter!)
It’s that perfect scenario where sweet and crunchy meets sour and creamy.
Topped with fresh fruit and dusted with icing sugar, this lemon tart is the berries!
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Photo credit: Louis Hiemstra and Dominique Little: Cooked in Africa Films |
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Ingredients
SWEET PASTRY BASE
YOU’LL NEED:
250 g unsalted butter
140 g castor sugar
2 eggs – plus the yolk of 1 egg
500 g flour
LEMON FILLING
YOU’LL NEED:
6 eggs
200 g castor sugar
juice of 4 lemons
400 ml double cream
a small handful or raspberries and blueberries
a sprinkling of icing sugar
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Method
SWEET PASTRY BASE
Start by creaming the butter and sugar in a mixing bowl. Carefully mix in the two whole eggs and stir in the flour. Once you have a ball of dough, let it rest in the fridge for about two hours.
Roll out the dough and line a tart base, then bake over moderate coals in a kettle braai (lid on) until golden brown (this should take about ten minutes). If you have a kassie (page 124), then you can also use that. Take the tart base off the heat, brush with egg yolk and return to the heat for another two to three minutes until set.
LEMON FILLING
Whisk together the eggs and sugar, then add the lemon juice and mix well. Stir in the cream, then pour the filling into the sweet pastry base and bake over cool coals in a kettle braai or kassie for about ten to 15 minutes until it’s just set. Take the tart off the heat and set aside – you’ll notice that the filling is still slightly soft, but it will continue to cook for a couple of minutes after you’ve removed it. Allow to cool completely, then top the tart with fresh raspberries and blueberries and dust with icing sugar.
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Thanks, guys – it’s not often I say this, but this tart is a keeper!
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