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Lemon Tart (GF)

A perfectly balanced Lemon Tart recipe using your favourite Nodo At Home gluten free flour blend!

INGREDIENTS

Lemon Tart

  • 1 Cup lemon juice
  • 1 Tbsp lemon zest
  • 3/4 Cup raw sugar
  • 150g Butter
  • 3 Egg yolks
  • 3 Eggs

Pastry

  • 200g Nodo At Home Not-So Plain Flour
  • 100g Unsalted butter (cold, cubed)
  • 90g Greek yoghurt
  • 1 Egg yolk
  • 2 Tbsp pure icing sugar
  • 1 Tbsp cold water
  • 1 Tsp vanilla extract (optional)

    METHOD

    Lemon tart

    1. Preheat your oven to 180°C fan forced.
    2. In a saucepan, add the lemon juice, zest, sugar, butter, eggs and egg yolks. Stir over low heat until the butter has melted. 
    3. Switch to a whisk and keep whisking gently as the mixture thickens. This part only takes a few minutes!
    4. Once thickened, pour the warm lemon curd straight into your prepared tart shell. Use a spatula to help get the mixture through.
    5. Spread the curd evenly into your pre-baked tart shell and place in the oven for 5–6 minutes, just until it’s set with a gentle wobble in the centre.
    6. Let the tart cool completely before slicing and serving. Best enjoyed chilled, with a generous dollop of double cream.

    Tip: Keep the heat low and stir constantly - if the mixture gets too hot too quickly, the eggs can scramble. It should warm gently and thicken slowly.

    Lemon tart

    1. In a Thermomix or food processor, blend nodo flour, sugar and butter until the mixture resembles coarse crumbs.
    2. Add the greek yoghurt, egg yolk, 1 tbsp cold water and vanilla (if using).
    3. Blend just until the dough comes together into a soft (but not sticky) ball.
    4. If the dough feels too soft to handle, refrigerate for 30 minutes to firm it up — this makes it easier to roll.
    5. Place the dough on a sheet of baking paper, shape it into a disc using a rolling pin, and lightly dust with flour to prevent sticking.
    6. Roll out to 3–4mm thickness and line the baking tray.
    7. Lightly grease your tart tin with butter or spray to help the pastry release easily after baking.
    8. Carefully flip the dough into the tart tin, and use your fingers to gently press the pastry into the base and up the sides of the tin. If the dough cracks or tears just press a small piece of excess dough into the gap.
    9. To blind bake, prick the base with a fork and bake at 180°C (fan) for 15–18 minutes, or until lightly golden.
    10. Fill and bake again as needed for your recipe.

    If you try this recipe, let us know! Tag a picture #nodoathome @nodoathome on Instagram. We’d love to see what you come up with.

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