1x Sweet pastry
1 Tblspn lemon rind
½ c lemon juice
¾ c sugar
Grease a 24cm pie tin, lining the base with baking paper. Roll out pastry & line pie tin with pastry. Refrigerate for 30 minutes and then blind bake for 6 minutes, remove the beans and return to the oven for another 6 minutes. The tart case should be just starting to colour.
Whisk the remaining ingredients together and pour into the pastry shell. Bake the tart in a 150 degree oven for 40 minutes or until the filling is just set.
Serve the cooled tart with whipped cream & berries
125g soft butter
½ c sugar
1&1/2 c flour
½ tsp vanilla paste
In your whizz mix the butter, sugar, egg and vanilla. Add in flour and whizz till a ball forms. Remove pastry and on a floured surface knead for 5 minutes. Wrap in glad wrap and chill.