Tangy Lemon Tart
Tangy Lemon Tart
Ingrediënten
Active Time: 25 minutes / Start to Finish: 45 minutes
- ½ cup butter chopped coarsely
- ¼ cup confectioners’ sugar
- 1 ¼ cups all-purpose flour
- 3 eggs
- 1 cup white sugar
- 2 teaspoons finely grated lemon rind
- ½ cup lemon juice
- Cooking spray
- 1 medium lemon sliced thinly
- 2 tablespoons white sugar extra
- Extra confectioners’ sugar to dust
Instructies
- Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
- Grease an 8-inch loose-based tart pan.
- In a small bowl, beat the butter and confectioners’ sugar with an electric mixer until smooth.
- Stir in 1 cup of the flour until a dough forms.
- Press the mixture evenly over the base and up the side of the pan.
- Fold a length of foil into a long strip and place it under the tart pan to act as a sling.
- Carefully pull out the air fryer pan and basket, then lower the tart pan (on the sling) into the basket.
- Slide the pan and basket back into the appliance.
- Keep the temperature set at 350°F and set the timer for 10 minutes.
- Leave it to cook.
- Using the back of a spoon, press the crust back down over the base and up the side of the pan.
- Set the timer for 8 minutes; cook until the tart base is dry and lightly golden.
- Meanwhile, to make the filling, place the eggs, white sugar, the remaining flour, lemon rind, and juice in a medium saucepan.
- Whisk continuously over medium heat until the mixture boils and thickens.
- Pour the hot filling mixture into a bowl, then pour it over the hot tart base in the basket.
- Reset the temperature to 325°F and set the timer for 3–5 minutes; cook until the filling is set.
- Remove the tart pan from the basket.
- Leave the tart in the pan on a wire rack to cool.
- Meanwhile, spray the basket with cooking spray.
- Sprinkle the lemon slices with extra white sugar and place them in the basket.
- Keep the temperature set at 325°F and set the timer for 6 minutes; cook until the lemon slices are caramelized.
- To serve, top the tart with caramelized lemon slices and dust with extra confectioners’ sugar.
Notes / Tips / Wine Advice:
The tart will keep in an airtight container in the fridge for up to 3 days.
