Tangy lemon tart with yoghurt and granadilla – Food & Home Magazine
This tangy lemon tart with yoghurt and granadilla is the perfect dessert. Click here for the recipe from Food & Home Entertaining.
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Cooking tools:
- Food processor
- Tart pan
- Pie weights
- Cookie cutter
- Silicone baking mat
- Microplane
- Kitchen scale
- Rolling pin
- Fine-mesh sieve
- Offset spatula
- Pastry brush
- Chef's knife
- Cutting board
- Pot
- Baking sheet
- Oven
- Refrigerator
- Plastic wrap
- Mixing bowl
- Whisk
- Fork
- Spoon
- Measuring cup
- Plate
Ingredients
- <h3>SHORTCRUST PASTRY</h3>
- 340g cake flour + extra, to dust
- 200g butter
- pinch salt
- 75g icing sugar
- 90ml water
- 1 egg, beaten, to brush
- <h3>CANDIED LEMON</h3>
- 100g sugar
- 50ml water
- 1 lemon, sliced
- <h3>LEMON FILLING</h3>
- 5 eggs
- 140g castor sugar
- 150ml double-thick cream
- zest and juice of 3 lemons
- Greek-style full-cream yoghurt, to serve
- pulp of 5 granadillas, to serve
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