French Lemon Hazelnut Tart

This dessert is inspired by the classic French Lemon Tart.

A rich sweet dessert with a lovely burst of citrus flavour, in each mouthful, from the beautiful lemony custard. The buttery, crumbly hazelnut pastry crust is just superb and provides a wonderful balance of texture and flavour.

Served with Dollop cream for a dessert that will satisfy any ‘sweet tooth craving’.

Adding hazelnut meal to the pastry mixture provides a lovely departure from the classic pastry crust.

Print Recipe

French Lemon Tart

Prep Time

25 minutes

Cook Time

55 minutes

Passive Time

30 minutes

Servings

slices

Ingredients

Tart Pastry

• 1 3/4 cups Plain Flour sifted
• 1/3 cup Icing Sugar sifted
• 3/4 cup Hazelnut Meal
• 180 g Butter chilled and cut into small cubes

Filling

• 3 Lemons zested and juiced
• 5 Eggs
• 100 ml Thickened Cream
• 1/2 cup Caster Sugar
• 1 tsp Vanilla Essence
• 1 tbsp Caster Sugar extra to sprinkle over tart

Prep Time 25 minutes Cook Time 55 minutes Passive Time 30 minutes Servings slices Ingredients Tart Pastry 1 3/4 cups Plain Flour sifted 1/3 cup Icing Sugar sifted 3/4 cup Hazelnut Meal 180 g Butter chilled and cut into small cubes Filling 3 Lemons zested and juiced 5 Eggs 100 ml Thickened Cream 1/2 cup Caster Sugar 1 tsp Vanilla Essence 1 tbsp Caster Sugar extra to sprinkle over tart

Instructions

1. In a large mixing bowl add flour, icing sugar & hazelnut meal. Stir to mix through
2. Add butter to bowl and using a flat blade beater mix until butter is combined with flour and coarse crumbs form.
3. Increase speed of mixer and continue beating until dough forms. Don't overbeat the mixture.
4. Remove dough from bowl & roll into a ball.
5. Wrap with cling wrap and place in the refrigerator for 30 minutes.
6. Pre-heat a fan forced oven to 180°C (350°F).
7. Remove dough from refrigerator, and using a rolling pin, roll the dough into a flat disc.
8. Grease the sides of a 22cm flan dish (with removable base)
9. Line the base and sides of the flan dish with the dough. Trim dough from sides of dish.
10. Line flan dish with baking paper and fill with baking beads.
11. Bake in oven for 15 minutes.
12. Remove dish from oven, remove baking beads and baking paper, then return to oven uncovered and bake a further 5 minutes.
13. Remove from oven and let cool while the filling is prepared (see instructions below).
14. Pour filling into tart shell and bake for about 30 minutes or until filling is firm.
15. Remove from oven and set aside to cool completely.
16. Once cool remove tart from flan dish.
17. Sprinkle 1 tbsp caster sugar over the top of the tart, then place under a grill until caster sugar melts and starts to brown.
18. Remove from grill and set aside to cool.
19. Serve with double cream or ice cream.

Filling

1. In a large mixing bowl, add lemon zest, lemon juice, eggs, caster sugar & vanilla essence. Mix until well combined.