Classic lemon tart

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Recipe's preparation

Pastry

Place flour, salt, butter and icing sugar into mixing bowl and blend 10 sec/speed 6 or until mixture resembles breadcrumbs.

Mix 30 sec/"Dough mode" , adding egg yolks slowly through hole in mixing bowl lid.

Transfer dough onto a floured silicone bread mat (Thermomat) or work surface and knead into a tight ball. Form pastry into a flat disc and wrap in plastic wrap before placing into refrigerator to chill (approx. 15 minutes). Clean and dry mixing bowl.

Preheat oven to 180°C. Grease a round fluted tart tin (25 cm) and set aside.

Flour a silicone bread mat (Thermomat) or work surface and a rolling pin. Roll pastry out onto silicone bread mat (Thermomat), or between 2 pieces of baking paper, until just large enough to cover the prepared tart tin. Line tart tin with pastry, cut off any excess pastry from around the edges and place back into refrigerator to rest for 15 minutes.

Prick the base with a fork or pastry docker to prevent air bubbles and rising. Line pastry base with baking paper and fill with pie weights, rice or dried beans (this will stop the pastry base from rising during baking). Place tart tin onto a baking tray and bake for 10-15 minutes (180°C). Remove baking paper and pie weights, rice or dried beans. Place back into the oven and bake for a further 5-10 minutes (180°C) or until light golden. Remove pastry case from oven and set aside to cool. Reduce oven temperature to 160°C.

Filling

Place sugar into mixing bowl and mill 5 sec/speed 9.

Add lemon zest and grate 20 sec/speed 9. Scrape down sides of mixing bowl with spatula.

Add eggs and cream and mix 10 sec/speed 4. Scrape down sides and bottom of mixing bowl with spatula, ensuring no sugar is left on the bottom of the bowl.

Add lemon juice and mix 10 sec/speed 2. Transfer mixture into cooled pastry case and bake for 30-40 minutes (160°C) or until just set.

Allow tart to cool slightly in tin (approx. 15 minutes), then place into refrigerator to cool completely (approx. 1 hour). Once cooled, dust with icing sugar (optional) before slicing and serving.