August 22, 2010

Lemon Custard Tart and Happy 1 year!

After one year and 395 posts later I feel like I have come a very long way. I have learned so much, and I still continue to learn something new every day; that is one thing that keeps me going. I have also met so many wonderful people who share the same interest as me, and who never get tired of talking about food with me; and I've surely cooked and eaten a lot.

I continue to blog because I love every part of it, because it creates the much needed balance in my life, and because I am truly passionate about cooking, eating, food styling and food photography.

Thank you so much to all of you who enjoy reading my posts; your comments and support really means a world to me! This lemon custard tart is for all of you!


Lemon Custard Tart
(Recipe adapted from The Gluten-Free Kitchen by Sue Shepherd)

130g fine rice flour
75g gluten-free corn flour
45g plain gluten-free flour
3 tbsp caster sugar
160g cold butter, chopped
120ml iced water

Lemon filling

2 cups milk
3 eggs
1/3 cup lemon juice
3 tbsp finely grated lemon zest
1/2 cup caster sugar

Icing sugar, to serve

Sift the flours in to a bowl making sure they are well combined. Process the flours, sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Continue processing, adding 1 tablespoon of water at a time, until a soft dough forms. Turn the dough onto a floured board and knead for about 3 minutes or until smooth. Wrap in glad wrap and place in the fridge for 30 minutes.

Grease a 23 cm tart dish. Roll out the pastry to a thickness of about 3 mm, ease into the tart dish and trim the edges. Place in the fridge for a further 30 minutes.

Preheat the oven to 170C. Line the pastry case with baking paper and fill with baking beads. Blind bake for 15 minutes or until golden brown. Remove from the oven and set aside to cool.

To make the filling, pour the milk into a saucepan and bring to simmer. Remove from the heat. Place the eggs, lemon juice and zest and sugar in a bowl and whisk with electric beaters until just combined. Whisk the hot milk into the egg mixture.

Pour the filling into the cooled pastry case and bake for 20 minutes or until firm to touch. Let cool and dust with icing sugar to serve.