Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Airspresso Cafe's lemon tart
Ingredients
Sweet pastry, enough to line a 12-hole muffin tin
3 lemons, zest and juice
150g sugar
3 eggs
225ml cream
Lemon curd
4½ Tbsp cornflour
2 cups cream
18 eggs
5¼ cups sugar
4½ Tbsp grated lemon rind
2¼ cups fresh lemon juice
Method
Line 12-hole muffin tray neatly with sweet pastry.
Mix eggs, sugar and cream together to combine. Add lemon juice.
Pour into cases and bake for 30 minutes or until set.
Set aside to cool. Before serving add a dollop of lemon curd.
Lemon curd
Mix cornflour and cream together to make a paste. Add sugar and eggs. Whisk together. Add lemon juice and rind. Mix well.
Place in a microwave for 3-minute intervals.
Whisk after 3 minutes.
Continue until mixture is thick (normally three 3-intervals).
Provided by Airspresso Cafe at Queenstown Airport.
Requested by Mary Palmer, of Wanaka.
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 odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
