Baked Lemon Tart

First time buat baked lemon tart.. ni gara2 sibuk cari resepi berasaskan lemon untuk menghabiskan lemon2 yg terlalu banyak kat pokok tu...dan hasilnya adalah seperti di bawah. malangnya cuma menggunakan cuma 2 biji lemon aje. ada lagi beribu2 lemon kat pokok. mungkin lepas ni cari resepi lain, takpun jadi bahan pencuci pinggan huhuhu..

walaupun rupa tak perfect sangat tapi rasanya sedap, mungkin bole masuk next masterchef? hahaha

amik resepi kat majalah ni..

sedap dimakan dengan krim dan stoberi

ceri pun nak tumpang sekaki jugak.. tapi mungkin dah tekak melayu ke taktau la atau terasa mcm mkn sabun pencuci gamaknya, paling byk pun bole mkn 2 slice aje.. dan alhamdulillah tak sia2 juga sebab anak yg cerewet bab2 mkn tu suka pulak. iskk.. yg kita tak brp suka tu dia suka sgt, yg kita suka, dia nak telan pun tak boleh. tambah2 bulan posa ni nak suruh habiskan kurma sebijik amik masa setengah jam. kalau suruh abiskan cepat, mula la buat muka monyok. kalu marah lg la air mata bergenang.. adoii.. tp mmg tabik spring kat dia sbb boleh puasa penuh sejak darjah satu (mak pak dia dulu tak ingat umur brp baru start puasa penuh hahaha) dan paling terharunya bole tahan lg walaupun masuk cross country jumaat lepas. kalu kita la, mm dah tentu haus giler mula la nak cari air.. kan kan?

Resepi:

Serves 8Ready in 1 hour 15 mins (plus cooling and refrigeration time)

You need to start this recipe a day ahead. Meaning buat harini untuk serve esok.

1 3/4 cups plain flour

1/2 cup almond meal (ground almonds)

1/3 cup icing sugar mixture

175g butter, chilled, chopped

2 egg yolks

2 tbs chilled water

whipped cream and strawberries, to serve

Lemon filling

5 eggs, lightly beaten

3/4 cup caster sugar

300ml double thick cream

2 tsp finely grated lemon rind

1/2 cup lemon juice (you'll need 2 lemons for this)

1. Place flour, almond meal, icing sugar mixture and butter in food processor. Process until mixture resembles fine breadcrumbs. Add egg yolkds and water. Process until dough comes together. Turn out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 mins.

teknik ni guna food processor. boleh juga gunakan tangan dan guna kaedah gaul ramas mcm yg sy buat. kalau tak pernah dengar teknik ni boleh tengok video pakcik ni http://www.youtube.com/watch?v=p_CBzerJYKc

2. Preheat oven to 200C or 180C fan forced. Grease a 4cm-deep, 23.5cm (base) round, loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until 3mm-thick. Line tin with pastry. Trim excess. Refrigerate for 15 mins.

3. Place prepared tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 mins. Remove weights or rice and baking paper. Bake for 10 mins or until light golden. Cool pastry case. Reduce oven temperature to 180C or 160C fan forced.

4. Make lemon filling

Whisk eggs, sugar, cream, lemon rind and lemon juice in a bowl. Stand 5 minutes. Pour mixture into pastry case. Bake for 30 to 35 mins or until filling has just set. Cool for 15 mins. Refrigerate overnight or until chilled. Serve with whipped cream and strawberries.

Selamat mencuba! kalau konpius apa2 bole la tanya sy ya. dan kalau taknak manis sgt, bole la kurangkan gula :)