Photo by Christina McDonald.
Ask a Chef reveals the secrets of those superb dishes you
ate in cafes and restaurants and wanted to try yourself.
St Moritz's lemon tart
Sweet short pastry
100g unsalted butter
100g icing sugar
1 pinch of salt
275g caster sugar
3 lemons, juice and zest
Sieve flour and make a well in the centre, cut butter into
small pieces and place in centre. Work with fingertips until
softened and then add egg mix (sugar and eggs).
Work to a soft dough. Roll the dough to a ball, wrap in
greaseproof paper and refrigerate for two hours before use.
Line greased tart mould with sweet pastry and bake blind at
180degC for 8 minutes. Remove bake-blind beans or other
filling and bake for a further 3 minutes.
Whisk eggs and sugar and heated cream, skim off foam and add
lemon juice and zest. Pour carefully inside pastry case and
bake for around 40 minutes at 130degC.
Requested by Colleen Niovara Dave, of Balclutha.
This recipe comes from Avi Yochay, executive chef at St
Moritz Hotel in Queenstown.
If you have enjoyed a dish in an Otago cafe or
restaurant and would like the recipe, write to Ask a Chef,
Features, Otago Daily Times, PO Box 181, Dunedin, fax
474-7422, or email firstname.lastname@example.org,
including your name, address and a daytime telephone number,
and we will request it.