Preheat your oven to 160 deg c ( fan forced )
Line a 20cm loose bottom fluted flan tin with one sheet of frozen ready rolled shortcrust pastry .
Trim excess pastry and patch any tears in the pastry.
Line the pastry with a sheet of foil and fill with rice .
Place on a baking tray and bake for 10 minutes .
Remove foil and rice , place the flan back in the oven and cook till the inner crust turns golden ...
Remove from oven , set aside to cool.
Now it is time to prepare your filling ....
In a bowl mix 1 tbs of cornflour with 2 tsp of water to a smooth paste.Set aside.
Whisk 3 eggs with 1 cup of castor sugar ,1 tbs of finely grated , 125ml of fresh lemon juice ..together till well combined .
Add the cornflour paste.
Now transfer this mixture to a small saucepan , add 60gm of margarine .
Continually stir with a wooden spoon over a medium heat until mixture thickens .
Spoon filling into pastry case .
Smooth top .
Refrigerate until needed .
Cut into wedges to serve .
Tuesday 21st April
We made this tart in cooking class today and we made our pastry ..... no premade anything in cooking class
PASTRY RECIPE
175 gm of plain flour sifted
75 gm of margarine
40 gm of icing sugar
Mixed together to form a fine crumb mix .
Add 1 egg
Knead till mixture comes together .
Press the dough into the flan tin , over the base and up the sides evenly .
Prick the base with a fork .
Place in a oven for 10 minutes on 190 deg C.
Remove and cool .
We prepared filling as above .
This is a deliciously thick filling .
Line a 20cm loose bottom fluted flan tin with one sheet of frozen ready rolled shortcrust pastry .
Trim excess pastry and patch any tears in the pastry.
Line the pastry with a sheet of foil and fill with rice .
Place on a baking tray and bake for 10 minutes .
Remove foil and rice , place the flan back in the oven and cook till the inner crust turns golden ...
Remove from oven , set aside to cool.
Now it is time to prepare your filling ....
In a bowl mix 1 tbs of cornflour with 2 tsp of water to a smooth paste.Set aside.
Whisk 3 eggs with 1 cup of castor sugar ,1 tbs of finely grated , 125ml of fresh lemon juice ..together till well combined .
Add the cornflour paste.
Now transfer this mixture to a small saucepan , add 60gm of margarine .
Continually stir with a wooden spoon over a medium heat until mixture thickens .
Spoon filling into pastry case .
Smooth top .
Refrigerate until needed .
Cut into wedges to serve .
Tuesday 21st April
We made this tart in cooking class today and we made our pastry ..... no premade anything in cooking class
PASTRY RECIPE
175 gm of plain flour sifted
75 gm of margarine
40 gm of icing sugar
Mixed together to form a fine crumb mix .
Add 1 egg
Knead till mixture comes together .
Press the dough into the flan tin , over the base and up the sides evenly .
Prick the base with a fork .
Place in a oven for 10 minutes on 190 deg C.
Remove and cool .
We prepared filling as above .
This is a deliciously thick filling .
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