Mersey valley with lemon curd tart

1 servings

Ingredients

Quantity Ingredient
1 Egg
⅓ cup Caster sugar
One lemon; zest of
2 cups Plain flour
125 grams Butter
Icing sugar
2 Eggs
1 cup Caster sugar
90 grams Butter; melted
Zest and juice of 2 lemons

Directions

1. Preheat oven to moderately hot(200C).

2. Beat together egg, sugar and zest. Stir in flour with a fork until it starts to look like breadcrumbs. Then rub in butter, to resemble fine breadcrumbs. Gently form into a well-combined hall. Using half the pastry, roll out using icing sugar instead of flour and line a lightly buttered 20 cm metal fluted pie plate with a removable base. Refrigerate for 30 minutes. Bake in preheated oven about 10 minutes or until golden in colour.

Reduce oven temperature to moderate (180C).

3. Beat together eggs and sugar, until pale and creamy. Beat in melted butter, lemon zest and juice. Carefully pour into prebaked pastry shell.

Return to oven and continue to bake for about 20 minutes, until filling is just set. Remove from oven. Serve warm or at room temperature with TASMANIAN MERSEY VALLEY VINTAGE CLUB cheese.

Note: To grate lemons, place a piece of grease proof paper on fine side of grater, then grate as normal. Remove paper to a flat surface and scrape off zest with a spatula. This method of grating preserves all the zest. No more grated knuckles and cleaning grater is a breeze! Something special happens when you put MERSEY VALLEY CHEESE and lemon curd tart together. Try this: On a large serving plate, place a 30gram -60 gram piece TASMANMN MERSEY VALLEY VINTAGE CLUB cheese and a small wedge of lemon curd tart. Decorate perimeter of plate with a slight sprinkling of freshly ground pepper berry or freshly ground black pepper.

Makes 1 tart.

Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.

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