LEMONCURD FRUITS FLAN

Tart Shell Pastry

- 125gm Butter
- 200gm Top Flour
- 15gm Icing Sugar
- 1 Egg Yolk

Method :

1. Cream butter and icing sugar till light then add in egg yolk.
2. Sieve in flour to mix well. Once it is well mixed,  press the mixture together and form a dough. Wrap in plastic wrap and chill for at least 2 hours until firm.
3. Knead the pastry dough on a lightly floured surface to soften enough that it can be easily rolled. Dust the pastry a little and roll it out to just over 6 inches in dia and just under a ¼-inch thick removable-bottom fluted tart pan and trim the edges. Chill the pastry for 15 to 20 minutes in the fridge.
4. Dock the bottom of the pastry shell with a fork and bake it for  20 minutes, until just the edges are golden brown and the centre of the shell is dry looking.
5. Allow to cool completely before adding filling.


Lemoncurd recipe:

- 3 eggs (i used 60g each with shell on)
- 90 gm Salted Butter
- 120 gm Lemon Juice
- 120 gm Fine Sugar
- Zest from 2 lemons

Method:

1. In a heatproof bowl, whisk eggs, sugar, lemon juice, zest until well. Place the bowl over a saucepan of simmering water and cook. (Double boiling method)
2. Once is almost thickened, remove immediately.
3.  Add in butter and and stir until is smooth and even.
4. Pour the lemoncurd mixture into the cooled tart shell.
5. Let it chill in the fridge for 6 to 8 hours until lemoncurd set.
6. Display your own desire fruits and serve chill.

Enjoy