Friday, July 10, 2009


Here is the recipe for the Lemon & Kiwi fruit tart I mentioned yesterday. I used a prepared pie base just because I had one in the freezer I wanted to get rid of.

Of course if you make your own the taste will probably be superior, but if you are in a hurry with guests coming for dinner and need something for a scrumptious dessert the preparation time for this tart is only about 10Min's with a prepared flan.

2 Eggs lightly beaten
1/3 Cup Lemon Juice

1/3 Cup Castor Sugar

1/3 Cup Thickened Cream

2 Kiwi Fruit, Sliced

1 1/2 Tbsp. Lemon Flavoured Spread

Combine eggs, juice, sugar & cream in a jug, pour into your previously prepared pastry flan. Place flan on oven tray, bake in a slow oven for approx 45Min's. or until set. Cool. Arrange Kiwi fruit over tart, brush with warmed lemon spread. Refrigerate until set.

Now about the pastry for the flan, I keep a prepared flan in the freezer for emergencies. eg-Late notice visitors or if I make my own I cream about 125g butter & 1/2 cup sugar together. Add 1 beaten egg & some salt & vanilla essence mix well. Sift 1 1/2 cups S.R Flour & 1/2 cup cornflour and fold into mixture.

Turn onto a floured board & knead. Roll out the required quantity. Cook at 180' -200' C for 15-20Min's.

This makes more pastry than you need for 1 pie I wrap the remaining in grease-proof paper & store it in the fridge. Of course you can use your usual pastry recipe.

Another thing I do is for making Lemon Tarts, Lemon Cheesecakes etc. I always try to use Bush Lemons as they are far more ... well ...Lemoney.LOL The taste is far different to run of the mill lemons from the supermarket. Bush Lemons are the trees that usually grow wild big thorns-about 2 deadly inches long and rough skinned fruit. I saw in a catalouge recently they are now selling these commercially.

Don't forget to serve it with a good dollop of cream.



Shelley said...

Thank you for posting this recipe - it looks so yummy in your photos! I've never heard of castor sugar before - I hope we have it in our grocery stores here!

Caroline said...

I don't know but would it possibly be called Super Fine Sugar to you??

Maybe someone else can help us out here??

Joolz said...

Hi Caroline

That tart looks yummo! Those pre-made tart cases are very handy. I use a lemon meringue tart filling for a nice tangy pie - easy to have on hand in the cupboard. And that is a HUUUUGE dollop! Lol!

Have a good weekend,


Yogihan said...

Ooh, that looks lovely! I'm afraid I can't help with the caster sugar query except to say that it's very fine sugar, but not as fine as icing sugar. He he, that's about as good as I can think.
Thanks for posting the recipe Caroline!

Caroline said...

Sure is a huge dollop of cream Joolz but guess what, Darling son then added icecream to that too. He's nearly 13 so i guess he's coming up to the forever hungry age!!

Gill - That British Woman said...

that sounds so good, and so simple.

Castor sugar is the same as fruit sugar.......or better still whiz some granulated sugar in the food processer and you will get super fine sugar.

Gill in Canada

Donna said...

Lordy, this looks Great!!!hughugs

Tanya Murray said...

Thanks for the memories about bush lemons, very QLD. They don't grow down here in Tas. but they do have very old, old ones that were grown years ago and still survive in old back yards and they are the closest I have found to bush lemons here.


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