gluten free lemon tart
 
Prep time
Cook time
Total time
 
Recipe type: Baking
Serves: 8
What you'll need
  • 150g gluten free plain flour
  • 2 Tbsp icing sugar
  • 150g butter (cold and cubed)
  • 1 egg yolk
  • 1 Tbsp ice cold water
  • 4 eggs
  • 140g raw sugar
  • 300ml cream
  • 125g (1/2 cup) lemon juice (about 4 lemons)
Instructions
  1. Place flour, icing sugar and butter into thermomix bowl. Process on speed 3 or 4 for about 40 seconds.
  2. Add in egg yolk and ice cold water (I place some water in a glass in the freezer for about 10-20 minutes) and process speed 4 for 1 minute until the mixture comes together into a ball.
  3. Tip out of bowl onto some glad wrap, roll into a ball then flatten into a disc and refrigerate for about 20-30 minutes.
  4. You can make your pastry using other equipment by rubbing the butter into the flour and icing sugar until you have breadcrumbs and then add the egg yolk and water until your dough comes together.
  5. Roll out pastry onto a floured surface and flour your rolling pin too. You want to roll it out bigger than your pie dish/tart tin. Roll the dough onto your rolling pin and carefully lay over your greased pie dish/tart tin and gently press into the dish/tin.
  6. I like to crimp my edges and remember your pastry will shrink so try to have the edges finish right at the top of the dish/tin.
  7. Pop into the freezer for about 20-30 minutes.
  8. Using some baking paper and rice or beans blind bake your tart shell in a 190 degree oven for about 15-20 minutes. Remove paper and beans and bake for another 10-15 minutes in a 180 degree oven. Leave to cool
  9. Make the filling by processing the raw sugar for 10 seconds on speed 9 (this turns the sugar into caster sugar). Add in the eggs, cream and strained lemon juice and process for about 30 seconds on speed 4.
  10. Alternatively if you don't have a thermomix then use caster sugar and whisk all ingredients together.
  11. Carefully pour your lemon filling into your tart shell and bake for 30-40 minutes in a 180 degree oven. If your pastry starts to overcook then drop temperature to 170.
  12. Your tart is done when the filling is almost set, you want a bit of wobble and it will be the centre of the tart.
  13. Remove and cool on a cooling rack leaving the tart in the dish/tin. once cooled slice and eat or refrigerate for at least an hour or two.
  14. If you're going to make this ahead of time then you'll want to leave it out for a little while before you slice it as the bottom of the pastry can stick to the dish/tin once it's really cold. A little tip would be to remove and place the tart on baking paper once its cooled or bake the tart on baking paper.
  15. I used a pie dish because I just love using them compared to a tart tin but you want to use a dish/tin about 23cms in diameter.
  16. Dust with some extra sugar when you serve and cut with a clean sharp knife for each slice.
  17. Enjoy.
Recipe by Retro Mummy at https://retromummy.com/?p=10402