Julia's lemon tart

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Recipe's preparation

Tart dough

Place the butter, sugar and flour into the bowl and mix on speed 6 for 10 secs. Add egg yolk and cream, knead for 30 secs "Closed lid" "Dough mode" . Transfer the sticky mass onto cling wrap, in a ball shape and refrigerate until it is solid. This should take 1-2hours. 

 

Preheat the oven to 190 degrees C. Once the dough is solid, remove from the fridge and knead with your hands on a floured surface. Roll into one large disc or 6 small discs and refrigerate for 5 mins (critical step if you are making them in hot weather).Place rolled out dough onto a greased flan dish and press it into the dish then trim any extra dough. Prick the base of the tart shell with a fork.

 

Place the dish in the freezer until you are ready to bake it. Blind bake the tart shell at 190 degrees for 12-15 mins or until golden brown. Let the tart shells cool before adding the lemon cream.

Lemon cream

Place all of the lemon cream ingredients into a clean and dry bowl And cook for 8 mins at 80 degrees on speed 3.

 

Check to see whether the lemon cream coats the back of a spoon, if not cook for a further 2-3 mins.

 

Watch the mix and stop cooking at the first sign of boiling. 

 

Pour the lemon cream into the cooked tart shells. The mix should set at room temperature but it will happen quicker in the fridge.