Lemon Tart - revisited

Made this tart over the weekend and improved on the recipe so here is the new version ... it makes a heavenly tart ... but it has bite ... serve with Marscapone or some v thick cream ... its yum. For a Lime tart use twice the number of limes and less sugar.
Taste the custard before baking to check sugar/tartness.
Takes about 20min to bake in a small tart dish and longer (1 hour) in a larger tart dish. Make a simple short pastry, blind bake it in the dish then fill and bake at 160C. Tart is cooked when you can push a knife in and remove without any filling attached to it.

Sweet Short pastry

• 1/2 Cup Flour
• 1/4 Cup Natural Caster sugar
• 40g Butter
• 1 egg

I use a blender to mix ... pulse till it forms small balls and just starts to cling together. If you keep blending it will not be short and will shrink and split when baking. Add a little flour if too wet. Fridge for 20min, roll out and importantly put back in fridge for an hour before blind baking for 10min at 200C.

Filling

• 2 Lemons
• 2 Eggs
• 1 Egg Yolk
  
• 150ml Double cream
• 60g Natural Caster sugar

Zest and juice of lemons
Blitz all ingredients till sugar dissolved, leave for an hour then strain.
Fill tart and bake at 160C, drag any froth off using paper towels before baking.