Create a zesty winter treat with this delicious citrus tart
2-3 sheets frozen shortcrust pastry, thawed
rice, lentils or pie weights to bake pastry case
4 large eggs
40g unsalted butter, cubed
2/3 cup cream
2/3 cup lemon juice (approx 2 lemons)
zest of 1 lemon, finely grated
200g caster sugar
100g good-quality dark chocolate, melted
Preheat oven to 180°C (regular oven) or 160°C fan forced. Place shelf in lowest position.
Grease a 23cm loose-bottomed flan or pie dish, or six 10cm flan dishes.
Line dish or dishes with pastry and prick base with a fork.
Put a sheet of baking paper into each dish and fill with rice, lentils or pie weights. (If you use rice or lentils, it can be reused many times but only for this purpose.)
Bake on the bottom shelf for 25 minutes; remove baking paper and weights and return pastry case to oven for a further 10 minutes until pale golden brown. (You may need to reduce cooking time for smaller tarts, depending on your oven.)
After removing pastry from oven, reduce temperature to 160°C for regular ovens, 140°C for fan-forced.
While pastry is baking, place eggs in the top of a double boiler over hot water and whisk to combine. If you don't have a double boiler, use a heatproof bowl over a saucepan of water, making sure the base of the bowl is not sitting in the water.
Add butter, cream, lemon juice, zest and sugar to the eggs and cook gently over the simmering water, stirring constantly until the mixture thickens and coats the back of the spoon (15-20 minutes).
Brush base of pastry case with melted chocolate and allow to set. Pour filling into pastry case or divide among the six smaller cases.
Bake 15-20 minutes, depending on size, until filling is set but still a bit wobbly.
Cool on a rack and refrigerate.