Claire Fleming's Lemon Tart

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No better way to end a week than with a tangy sweet treat! Perfect for those date night dinners over the weekend and full of flavour!

Get baking and tag us in your photos this Bank Holiday weekend!

For the Sweet Pastry tart

225g Plain Flour
110g Unsalted Butter (cold and cubed)
80g Caster Sugar
1 Large Egg

1) Add the flour sugar and butter to a bowl and rub with your fingertips until you have a breadcrumb constancy
2) Add the Egg
3) Work together until the mix forms a dough
4) Clingfilm the dough and place in the fridge overnight
5) Line your tart case with the sweet pastry and blind bake with baking beans or rice for 45 minutes at 160*c
6) Once cooked take the baking beans out and brush your tart case with egg and place back in the oven for another 5 min
7) Take out of the oven and leave to cool

For the Lemon Tart Mix

220ml Lemon Juice;
275g Whole Egg
275ml Double Cream
300g Caster sugar

1) Place the egg and sugar in a mixing bowl add the cream and then the lemon juice and combine all together
2) Place the mix into the fridge and leave over night
3) Once left over night remove the mix from the fridge and skim the top to remove any bubbles (this will help get a smooth finish on the tart)
4) Pour half of the lemon mix into your cooked tart case, and place into the oven and then add the remaining mix (this will just help moving the tart and help reduce spillage)
5) Cook the tart at 100-110*C For 1 hour and 15min (until the mix is set)
6) Take out the oven and leave to go completely cold
7) Enjoy with some sweetened whipped cream and fresh seasonal berries

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