This delicious Creamy Lemon Tart recipe is sure to be a favourite in no time, perfect to take to the next BBQ or dinner party.
Creamy Lemon Tart
Ingredients
1 1/2 Cups gluten free plain flour
1/4 cup caster sugar
1 teaspoon gluten free baking powder
90g butter, chopped
1 egg, lightly beaten
1-2 tablespoons cold water
250g PHILADELPHIA Block Cream Cheese, softened
3/4 cup caster sugar, extra
1/2 cup cream
4 eggs, extra, lightly beaten
Finely grated rind and juice of 2 lemons
Cream, extra, for serving
Method
PLACE the flour, sugar, baking powder and butter in a food processor and process just until the mixture resembles breadcrumbs. Add the egg and process briefly to combine, adding water if necessary
TURN onto a lightly floured surface and gently knead to form a soft dough. Wrap in plastic wrap and chill for at least 30 minutes
ROLL out pastry between 2 sheets of baking paper to line a 26cm round fluted tart pan with a removable base. Use a fork to prick the base well and bake in a hot oven 200°C for 8-10 minutes or until lightly golden
BEAT the PHILLY and extra sugar until smooth. Beat in the extra eggs then fold through the cream, rind and juice. Pour the mixture into the pastry shell
BAKE in a moderate oven 180°C for 20 minutes or until the filling has set. Cool in the pan before removing. Serve with a dollop of cream