We might not have terribly cold winters here in Pretoria, but that doesn’t stop us celebrating Spring any more than any where else in the world. Picnics in the parks, outdoor concerts, and desserts that don’t use chocolate. Wait, seriously? If Spring means chocolate free puddings, maybe Winter isn’t so bad after all. Or maybe it just takes a really special dessert to convince me that not everything needs chocolate in it to be called a dessert.
So for Spring day the LiveInBaker decided to go for something a little bit lemony, a little bit tart, and all together pretty damn good:
Lemon Tart with fresh berries:
For the pastry shell:
- 150g cake flour;
- 25g corn flour;
- 40g icing sugar;
- 90g butter;
- 5ml vanilla essence;
- 2 egg yolks, beaten.
For the filling:
- 250g cream cheese;
- Enough plain yogurt to thin cream cheese to desired consistency, around a quarter of a cup;
- quarter to half a cup of lemon curd (done to your taste);
- The grated rind and juice of one lemon (to taste);
- 300 – 350g of mixed berries;
- 1 table-spoon of icing sugar.
Sift the flour, corn flour and icing sugar together, then rub in the butter (don’t worry, I also don’t know what this means) until the mixture resembles breadcrumbs.
Combine the vanilla and egg yolks, and then mix this into the crumbs to make a firm dough (you might need to add cold water if the mixture isn’t forming a firm dough).
Roll the dough out and line a 23cm round flan tin with it, pressing the dough up the sides. Prick the base with a fork (cover the entire base) and place in a fridge for 30 minutes.
Line the flan with baking paper and baking beans (or dried chickpeas for us). Place the tin on a baking sheet, and bake in a 200C oven for 20 minutes (turns out that blind baking is not in actual fact, baking while trying to keep both eyes on the rugby game), removing the paper and the beans for the last 5 minutes. Allow the pastry shell to cool completely before you start filling it.
For the filling, cream the cream cheese, yogurt, lemon curd, lemon rind and lemon juice to your desired consistency and taste. We kept our quite tart.
Prepare your berries by washing and slicing the strawberries, and mixing it with 1 table-spoon of icing sugar. When you are ready to serve, fill the pastry case with your cream cheese mixture, and top with the sweet berries.
You can either do the final preparation right before you serve, but you can also do this a couple of hours before. If you fill the pastry shell immediately before serving, the shell will remain very crisp and crumbly, and if you fill it a couple of hours before it will soften the shell a bit, but it won’t lose it biscuit like quality.
Drinking with this recipe:
We were drinking white and rosé wine with this recipe, which, based on how the morning after felt, is not something I would like to remember.