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“ORANGE AND POPPYSEED CAKE WAS MY FAVOURITE GROWING UP, SO I STARTED MAKING THIS GLUTEN-FREE RENDITION WHEN I WORKED IN THE YARRA VALLEY AND LEMONS WERE EVERYWHERE!”
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LEMON TART WITH PRESERVED LEMON CREAM
SERVES 8
125g unsalted butter, softened
100g caster sugar
225g plain flour
1 egg
LEMON FILLING
1 egg
4 egg yolks
200g caster sugar
3 lemons, juiced (you will need 150ml)
150ml double cream
PRESERVED LEMON CREAM
200ml thickened cream
1 tbs caster sugar
1 tbs finely chopped preserved lemon rind, to serve
Place butter and sugar in the bowl of a stand mixer with the paddle attachment and beat, occasionally scraping down side of bowl, for 5-6 minutes until light and fluffy. Add flour, a pinch of salt flakes and egg. Beat until a smooth dough. Turn onto a flat surface and press into a disc. Cover and chill for at least 45 minutes.
Preheat oven to 175°C. Grease the base of a 3cm deep, 23cm round loose-based fluted tart pan.
Roll out pastry on a
