Lemon Tart
Suggested wine pairing Reserve Late Harvest Riesling

One is tempted to simply surrender to the enticing texture of the lemon
custard filling as it mimics the silky mouth feel of our Late Harvest
Riesling. Uncomplicated ingredients yield a stunning match to this
special wine.

Yield:12 portions

Short Pastry
1    cup butter
¾   cup fine granulated sugar
2    eggs, beaten
1    vanilla bean or 1 tsp vanilla essence
2    cups flour
      pinch of salt 

Filling
9    eggs
1¾ cups fine granulated sugar
5    lemons (zest of 2, juice of all 5)
1    cup cream  

Method: To make Short Pastry beat together butter, salt and sugar until smooth.
Add one at a time and continue to beat. Split vanilla bean and scrape
seeds into butter & egg mix. Slowly add flour until incorporated.
Dough should look and feel smooth. Wrap in plastic and set aside.

To prepare Filling whisk together eggs, sugar and lemon zest. Stir in
lemon juice, then cream. Strain through a fine sieve and set aside.

Roll out pastry to 1/8" thickness. Carefully lift and place in a 12"
flan ring. Fill any holes with extra pastry. Cover the dough with
greaseproof paper and fill with uncooked rice then put into fridge for
20 minutes to chill. Remove from fridge and place in a 350° oven for 15
minutes. Remove from oven and discard the paper and rice. Put the shell
back into oven and continue to bake until golden. Turn oven down to
250°. Brush shell with a little beaten egg and bake for 3 minutes to
set. Carefully pour in the lemon custard to completely fill shell and
bake for 40 minutes. Edges will be set while the centre will look like
jelly when the pan is moved. Place in fridge and chill well. 
       

Recipe by: The Culinary Team at Mission Hill Family Estate


© Copyright 2013 Mission Hill Family Estate