Tangy Lemon Tart

A classic vegetarian lemon tart with a shortcrust pastry base, creamy citrus filling, and fresh raspberry garnish.

Baking Vegetarian Dessert Pastry Lemon

Estimated Nutrition

Calories

708.9

kcal / serving

4253.2 kcal total

Carbs

71.4g

per serving

428.4 g total

Fat

41.4g

per serving

248.1 g total

Protein

12.8g

per serving

76.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Shortcrust Pastry

Readymade

320

Caster Sugar

piece

Icing Sugar

For dusting

Dairy

piece

Eggs

Free-range

290

Double Cream

piece

Single Cream

For serving

Fruits

piece

Lemons

Juice and rind

piece

Raspberries

For serving

Method

Preheat the oven to 190°C.

Roll out the pastry and line a 25cm diameter quiche dish.

Line the pastry with foil and dried beans or rice.

Bake for 20 minutes, then remove foil and beans and bake for 5 more minutes.

Reduce the oven temperature to 150°C.

Lightly beat the eggs and sugar in a bowl without whisking.

Stir in the lemon juice, rind, and double cream thoroughly.

Pour the mixture into the pastry case and bake for 35 minutes until set.

Cool completely and dust with icing sugar before serving with cream and raspberries.