Dah lama cek dok jeling2 kat last stock of my whipping cream kat dalam fridge tuh sebab nak expire esok lusa. Beli dah lama, sebab this is the final box, jadi dia macam malas tau nak baking2...hahahaa (alasan!)Tapi, kalau buang macam tu saja, sayang pulak :) tak baik membazir. mahai tau...ahaks!
Akhirnya, cek gagah jugak buat lemon tart. Alkisah, my lemon stock pun dah lama kat dlm fridge tu..ada lar dalam 3weeks, tp still gorgeous...kelentang kelentung, bidadari seksi (awwww!!!) membaking di dapur yang tecit itu ~~~~.^

And here it goes....
A simple lemon tart to cheer me up (sebab tak membazir) :)
and chocolate and lemon go nicely! BEST!

The ingredients for FILLING:

1. 3 eggs
2. 125g caster sugar
3. 200ml double cream (or whipping cream)
4. Lemon zest of 1 lemon
5. Lemon juice of 1 1/2 lemon

The ingredients for PASTRY/TART CASE:

1. 225g plain flour
2. 125g cold butter
3. Pinch of salt
4. 100g icing sugar
5. 3tbsp cocoa powder
6. 3 tbsp iced water


Rub all ingredients together with fingertips until the mixture resembles fine breadcrumbs

Make a hole in the middle and add iced water little by little and mix the dough

Pull the mixture together until it comes away from the sids of the bowl (tak melekat)

Wrap with plastic and rest in refrigerator for 30 minutes

Take out and roll the pastry and line on baking dish. Poke with fork to make the hole and bake for 15minutes under 200C
(Note: To maintain the shape u can line the pastry with baking paper and add baking beans (can get this at bakery store) as a weighter or else boleh guna apa2 jenis kacang kat dapur pun boleh)

Meanwhile, zest the lemon and squeeze it for the lemon juice

Put the eggs and sugar in a mixing bowl and whisk until pale and creamy

Add the cream, the zest and the lemon juice and stir to combine

Pour the mixture into the tart case and bake for 30minutes or until set under 180C

Allow to cool to room temperature, then serve!!

OMG!! it was a HUGE success!!WeEeeeeeEeee~~~~yummy!

Pssttt! cuma this is the smallest curvy edges baking pie dish that I have, so bila I pour in the filling, dia macam nipis sket lar, sebab mangkuk tu lebar about 12inch. Paling cun kalau pakai dish about 8-9 inch jer...well but it's not an excuse not to bake *wink*