Lemon Cream Tart – Most Divine You will Ever eat in your LIFE! It’s a Winner! Choice of 2 pastry crusts – 1 baked or 1 instant.

Absolute Heaven in your mouth! You will have to go and try it out for Yourself! 😉

No slaving over the stove here! The filling is done in the microwave with my secret technique! 😉
Servings: 8 Calories per serving: 480.25
With Homemade Pastry: Total Weight: 1.064 kg Total Calories: 3,842
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This is a perfect substitute for condensed milk filling! You will think it was made from condensed milk. But this is better than condensed milk, because it is not so sweet

Total including Cream and Pastry: Weight: 1,064 Calories: 3,849

Filling including Cream: Total Weight: 962 g Total Calories: 3,322 Calories
Filling only: Total Weight: 665 g Total Calories: 2,542

Homemade Shortcrust Pastry – Recipe 2: Total weight: 102 g – Total Calories: 527

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click to add a caption

Smooth and creamy. With just right amount of tart and sweet. Without condensed milk but if you said it was made from condensed milk, they would believe you!
Perfect calculations! Just enough curd to generously fill a 23 cm diameter home baked pastry shell.
With just the right amount of pastry. All my ingredients are just spot on! Do NOT change a thing! 😉
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The filling is a perfect substitute for condensed milk; which is around the equivalent of 2 cans

Chefs Tip:

As soon as your pastry crust comes out of oven – very quickly before it cools down, with a teaspoon, gently press down on pastry to prevent puffiness. It must be done quickly or you will damage your pastry, as it begins cooling down very fast once it comes from oven. If you use this trick you will never need to bake your pastry blind. I just used ordinary table sugar in both my filling and pastry.

If you want to make Castor sugar you may just run ordinary table sugar through a food processor with metal blade on – or in a coffee grinder.

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If you can get one of these hand held pastry presses, grab it! It makes the job of pressing out pastry into foil pie dishes so much quicker and easier! When pressing out, I dip mine into flour which prevents pastry from sticking to it. You will never be put off making pie pastry ever again, if you can get your hands on one of these little gadgets!

Pastry Crust – Recipe 1: Instant Biscuit Crust – Total Weight: 174 g Total Calories: 855
Notes: If your biscuits are already sweet, omit the sugar when making your biscuit crust.You may use any plain, sweet tea biscuits for this one.
 
Ingredients:
100 g biscuits (Marie or Tennis biscuits in South Africa)
62.5 g butter, melted (may use a good tasting margarine to economise)
pinch salt to taste
11 g sugar (only if using Marie biscuits) Do NOT add sugar with Tennis biscuits
 
Method:
Dissolve butter until very hot in microwave. Break up biscuits by adding to food processor together with sugar only if using South African Marie biscuits or place in bag and crush with feet or rolling-pin until fine crumbs. Stir biscuit crumbs into hot melted butter. Empty into pie plate and press out with an inverted drinking flat-bottomed glass. Bake 180 C until golden. Set aside to cool. – Note: Some people don’t bake this crust but it is preferable as it gives you a fresher tasting crispier texture but is entirely up to you.
 
 
Homemade Shortcrust Biscuit Pastry: Recipe 2: Total weight: 102 g – Total Calories: 527
 
This gives a delicious thin pastry crust, without wastage. I really love this crust. I have been using it all my life and it just cannot be bettered! This recipe is lovely if you add a drop or 2 of almond essence or if you wish, a bit of vanilla to taste. Which is entirely up to you if you.
 
Ingredients:
45 g (3 Tablespoons / 45 ml) butter – May use a hard margarine or ½ and ½
1 Tablespoon castor sugar
45 g (90 ml) Cake Flour – or use your set of measuring spoons
Pinch salt or to taste
1.25 ml vanilla extract (essence) or to taste
 
Method:
Place your 23 cm diameter tart foil or baking dish on scale and weigh into it your flour, castor sugar and salt. Rub in butter with fingertips until it forms crumbs. Knead to form a ball and press into foil tart baking dish. Use flour dusted pastry press – if you don’t have, use your fingers to press out pastry into tart dish.
If you have a food processor: Place food processor bowl with metal blade on, onto scale and weigh in your ingredients starting with flour, ending with small cubes of butter on top, sugar and just a light sprinkling salt to taste. Close lid and whizz until pastry forms a ball. Remove and continue with the above method.
Bake in preheated oven at 180 degrees Celsius for 10 – 12 minutes or until light golden brown. Remove from oven. Set aside to cool.
 
Lemon Curd Filling:
Ingredients:
240 g (480 ml) sugar
3 eggs, large (whole)
3 eggs, large (yolks only)
174 g butter (1.5 sticks)
125 ml lemon juice, freshly squeezed
1.5 tbsp lemon zest, freshly grated (plus a little extra)
 
Method:
Find 2 microwave oven, safe bowls.
Place 1st bowl onto scale. Crack into it your first 3 eggs, whole. Separate the other 3 eggs, being careful not to get any yolk in your whites. Set whites aside or store in sealed container, refrigerated, for later use – or to make delicious lemon meringue – click here 😉
Add the 3 yolks to your whole eggs and weigh in the sugar.
To the 2nd bowl, weigh in, or add your butter and lemon juice. Place in microwave and cook on high for 4 mins or until just melted but steaming hot.
Meanwhile cream eggs and sugar with stick blender and whilst constantly running the stick blender, pour over your steaming hot lemon butter mixture in a steady stream to partially cook (temper) your eggs. – Quickly, preventing mixture from cooling rapidly, put entire contents back into the microwave oven to cook on high for a further 2.1 minutes (1000 watt oven) and vwah-LAH! 😉 There! Your filling is done. 😊
Pour filling into pastry tart shell and set aside to cool for 10 minutes. Place in refrigerator on top back shelf to chill or set for a minimum of 3 hours but overnight is best for a better setting tart and presentation, however I allowed mine to set for a mere 3 hours refrigerated.
As soon as your filling is set. Whip up your cream topping as below.
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This cream is to die for! It is a Jersey cream which comes from Woodlands dairy in Humansdorp, South Africa. It always just manages to whip up and it tastes the best! My number 1 choice when it comes to cream.

Whipped Cream – OR – Chantilly Cream Topping:
Ingredients:
282 g / ml whipping cream
15 ml sugar
3.75 ml vanilla extract (optional)
 
Method:
Place bowl on scale and weigh or measure in cream and sugar. Whip until soft peak stage, no more or cream will turn to butter and then you will need to add more cream to rectify. Just as or before soft peak stage is reached you may whip in your vanilla to taste.
Remove tart from refrigerator and swirl over your cream topping. Serve and enjoy! 😉
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