Lemon curd tart

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Recipe inspiration from Chiara Passion and Donna Hay 

Ingredients for the tart

  • 300g flour
  • 100g sugar
  • 1 egg
  • 1 egg yolk
  • 80g of sunflower oil
  • 1 teaspoon of baking powder
  • Zest of 1 lemon
  • A pinch of salt
Ingredients for the filling
  • Lemon curd (I use Donna Hay's recipe)

Method

  1. Mix the sugar, the salt, the zest, the oil, the egg and the egg yolk.
  2. Whisk with a fork and slowly add the sifted flour and sifted baking powder.
  3. Once you have incorporated most of the flour, move the dough from the bowl to a lightly floured bench and start kneading by hand. 
  4. Using a rolling pin, stretch the dough to about 5mm and transfer to a 22cm tart tin. Leave the edges overhanging and then trim. 
  5. Pierce the dough with a fork.
  6. Pour in the lemon curd.
  7. Put the tart in the fridge for about 15-30 minutes and heat up the oven to 1600 degrees (fan forced).
  8. Cook the tart for about 30 minutes.
  9. Once cooked, remove the tart from the oven and let cool. Once cooled, enjoy.

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