156 Classic lemontart Oven setting: CircoTherm® Intensive METHOD and CircoTherm® Sift the flour, sugar and salt together into a bowl. Rub butter into the flour to resemble fine breadcrumbs. Add the egg yolk and mix with a spatula to bring the Serves: 10–12 ingredients together. Knead the dough gently on a lightly floured surface until Preparation time: 20 minutes smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Resting time: 45 minutes Cooking time: 35 minutes Lightly grease a 24cm removable base flan tin. Roll the pastry out between two Level of difficulty: Medium sheets of baking paper. Carefully line the tin with the pastry, press it gently into the sides and trim the edge. Return pastry to the refrigerator for 15 minutes. Preheat oven on CircoTherm® Intensive to 160°C. Gently prick the pastry base INGREDIENTS with a fork. Cover the pastry with baking paper and fill with baking weights. PASTRY Place the pastry on the multipurpose pan, put in the oven on shelf level 150g plain flour 1 and bake for 10 minutes. Remove the baking weights and paper and bake for a further 5–10 minutes or until lightly brown. Remove pastry shell from the oven 40g icing sugar and select CircoTherm® at 130°C. ¼ tsp salt 90g unsalted butter, cubed To make the filling, whisk together the eggs, egg white, lemon juice, rind, sugar, 1 egg yolk (keep egg white for filling) cream and vanilla. Whisk gently so no air bubbles form in the mixture. Slowly pour the filling through FILLING a strainer into the pastry shell. Bake for 25 minutes or until just set. Remove from 4 eggs, plus egg white from pastry the oven and allow the tart to cool for 20 minutes at room temperature. Place in 180ml lemon juice (approx. 3–4 lemons) the refrigerator until cold. 1 tbsp grated lemon rind Serve the lemon tart with a dusting of icing sugar, cream and fresh berries. 160g caster sugar 125ml thickened cream 1 tsp vanilla essence NOTE Dried beans or rice can be used as baking weights and they are reusable. THE NEFF AUSTRALIA COOKBOOK DESSERTS