Creamy Lemon Tart
Ingredients:
Creamy Lemon Tart
- 1 1/2 Cups gluten free plain flour
- 1/4 cup caster sugar
- 1 teaspoon gluten free baking powder
- 90g butter, chopped
- 1 egg, lightly beaten
- 1-2 tablespoons cold water
- 250g PHILADELPHIA Block Cream Cheese, softened
- 3/4 cup caster sugar, extra
- 1/2 cup cream
- 4 eggs, extra, lightly beaten
- Finely grated rind and juice of 2 lemons
- Cream, extra, for serving
Method:
Creamy Lemon Tart
- PLACE the flour, sugar, baking powder and butter in a food processor and process just until the mixture resembles breadcrumbs. Add the egg and process briefly to combine, adding water if necessary
- TURN onto a lightly floured surface and gently knead to form a soft dough. Wrap in plastic wrap and chill for at least 30 minutes
- ROLL out pastry between 2 sheets of baking paper to line a 26cm round fluted tart pan with a removable base. Use a fork to prick the base well and bake in a hot oven 200°C for 8-10 minutes or until lightly golden
- BEAT the PHILLY and extra sugar until smooth. Beat in the extra eggs then fold through the cream, rind and juice. Pour the mixture into the pastry shell
- BAKE in a moderate oven 180°C for 20 minutes or until the filling has set. Cool in the pan before removing. Serve with a dollop of cream
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