This custardy tart with a delicious tang of fresh lemon looks like pure sunshine, which is why we think it is perfect for Spring!
Recipe courtesy of Gourmet Traveller, with a Cooking Company twist.
- 1 packet Careme Vanilla shortcrust pastry
- 400 ml well-shaken buttermilk
- 6 large egg yolks
- 110 gm (½ cup) caster sugar
- 90 gm butter, melted and cooled
- Finely grated rind of 1½ lemons, plus 2 tbsp lemon juice
- 1½ tbsp plain flour
- 1 tsp vanilla bean paste
- 40 gm (½ cup) roasted flaked almonds, to serve
- Pure icing sugar, for dusting
- Line a 28cm-diameter loose-bottomed fluted tart tin with the pastry then refrigerate to rest (1 hour).
- Preheat oven to 180°C. Blind-bake tart until golden on the edges (15-20 minutes), remove paper and weights and bake until golden and crisp (5-7 minutes), then brush base with eggwhite, bake for 1 minute to seal, then reserve until required.
- Meanwhile, blend buttermilk, yolks, sugar, butter, lemon rind and juice, flour, vanilla and ¾ tsp salt in a food processor until combined. Transfer to a jug and allow foam to settle (20-30 minutes), then skim foam from top and discard.
- Reduce oven to 175°C. Place tart base on an oven tray, transfer to oven, then carefully pour buttermilk mixture into tart case and bake until just set with a slight wobble in the centre (20-25 minutes). Set aside to cool to room temperature (1½-2 hours), then top with flaked almonds and dust with icing sugar to serve.