Creamy Lemon Tart, at Natanya, part 2 of 2

Continues from part 1 of 2, Natanya Birthday weekend…..

After a lovely lunch, featured in part one, we’ve moved on to the outside deck, overlooking the sea….

Natanya views…

This lovely tangy creamy lemon tart was the first item we’ve put on the menu during the weeks planning our weekend, as Shannon knows, this is my favourite dessert for any “special” meal…

The base was made the afternoon before.

For the Rich short-crust pastry you will need:

250g plain flour
175g butter
1 egg

Rub the flour and the butter together, until the mixture resembles breadcrumbs.
If using a food processor, be careful not to over mix.
Beat the egg and add to the mixture. Mix till it forms a ball, and let the pastry rest for 20 minutes.

Waiting for the pastry to rest, Shannon enjoying one of several glasses of Genevieve MCC

Roll out the dough on a lightly floured cold surface. Line a greased 24cm loose bottom flan / quiche dish. Quiche dish works better as it is deeper. Let the pastry rest for another 30 minutes in the fridge, this helps that the pastry don’t shrink.

For the filling you will need:

6 extra large free range eggs (in Elgin we “free range” everything)
250ml castor sugar
120ml lemon juice
10ml finely grated lemon rind
160ml cream

Blind bake the pastry at 200 degrees centigrade for 10 – 12 minutes or until lightly brown.

Reduce the temp to 150 degrees.

Beat the eggs and sugar. You want a nice creamy mixture. An electric beater or processor makes it easier. Stir in the lemon juice and rind. Whip the cream until stiff and gently fold into the egg mixture.

Pour into the base. (bake tart on a solid baking tray… when adding the egg filling to the base leave tray and tin in the oven, pull out the shelf half way and pour in the filling, LESS MESSY)

Bake for 30 – 35 minutes until set but still slightly wobbly.

Cool, and remove from tin. (so here i’ve asked Shannon, what do i call this tin, tart pan, quiche tin, and she answered “you call it ‘tin’, and if they don’t know what that is they should not be in the kitchen….)

Dust with icing sugar once cooled completely. (You can bake this tart up to 6 hours before you want to serve it, do not refrigerate, and serve at room temerature)

Lemon tart and our new favourite “wax paper” for serving

We’ve served this Creamy Lemon Tart on sheets of wax paper, with heaps of strawberries and marscapone… AND glasses full of Genevieve MCC, a match made in heaven…


The guests stayed till late to watch the beautifull sunset…

Natanya sunset…

Natanya sunset…

And the next morning we could not wait to sit on the “stoep”, with mugs of coffee and the last little piece of CREAMY LEMON TART…looking at the pictures….

The morning after the LUNCH before…

NATANYA, the food, the friends…………

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