You will need a Loose BaseTin 23cm (9 inch approx)
I was looking for a dessert for New Years day and thought about a lemon tart, I wanted something I could prepare the day before ready to go, after the jolly old New Year Celebrations the evening before 🙂 It would be equally good for Christmas Day if you want something a little lighter than the Christmas Pud.
I looked at this Tangy Lemon Tart Recipe by Gregg Wallace and thought it looked the business, but it used double cream, an ingredient not readily available here in Mallorca, so I used Mascarpone instead, and it worked a treat.
My sweet shortcrust pastry recipe is also a little different to his, you could of course buy ready to roll pastry, that is up to you, but my recipe is super easy.
I found Greg´s timing for blind baking the pastry a little off, the pastry was not cooked sufficiently at the low temperature in the blind baking, so I have adjusted it accordingly, I found Delia´s method better, Start on a higher setting and reduce the oven temperature before the filling goes in.
So this is my adapted recipe for a Classic Lemon Tart.Get my Sweet Shortcrust Pastry Recipe