Basic Sweet Tart Shell

125g unsalted cold butter, cubed

1 cups powdered sugar, sifted

3 egg yolks

1 1/2 cups plus extra all purpose

flour, sifted

1 teaspoon pure vanilla extract

1 tablespoon ice cold water

Lemon Crème Légère

1 cup juice ( I used 1/2 lemon, 1 large

orange and 1/4 cup apple juice)

1 tablespoon corn flour

1/2 tablespoon all purpose flour

1 large egg yolk

1/2 cup caster sugar

2/3 cup heavy cream, whipped soft

peaks

To Garnish

1 can peach soaked in sugar syrup,

sliced

1 1/4 teaspoon lemon thyme

1/2 cup sugar syrup

 DIRECTIONS

1. Using a food processor, blitz flour, powdered sugar and cold butter until it resembles fine

bread crumbs. Add the yolks one at a time mixing after each addition until well combined.

Then add the pure vanilla extract and ice cold water. Mix for another 1-2 minutes or until

the dough comes together nicely. Transfer sweet pastry dough onto a cling film wrap, shaping

into a disk and chill in the fridge for an hour.

2. Preheat oven to 180°C. Thaw dough for about 10-15 minutes at room temperature. On a dry

surface, sprinkle some flour on your work table, and on the rolling pin. Roll the sweet pastry

shell to about ¼ inch thick circle. Grease the tart pan with a little butter and sprinkle some flour.

Line the tart pan with the dough,  repeating the same process, if making individual tarts. Then,

transfer the dough back to the fridge and chill for 30 minutes.

3. Remove tart shell from the fridge. Line it with parchment paper, fill pie shell with dried beans or

pie weights. Bake in the oven for about 10-12 minutes, then remove the beans and liners and transfer

back to the oven and bake for another 15 or until lightly golden brown in colour.

4. In a medium heatproof bowl, place egg yolk, sugar, plain flour and cornflour and whisk to

form a thick paste.  Add the fruit juices in a medium saucepan and bring to a boil over medium high

heat. While whisking egg and flour mixture pour the juice in a stream and continue to whisk to combine.

Pour the custard mixture back into the saucepan and place back over the heat and lightly whisk

constantly until the mixture comes to a boil then cook a further few minutes or coats the back of a

wooden spoon. This pastry cream should be very thick. Sift pastry cream  through a strainer into

a bowl to remove any lumps. Press a piece of clingfilm onto the surface and refrigerate until cool.

5. To assemble,  whip heavy cream until soft peaks and fold into Lemon pastry cream. If Lemon

pastry cream is slightly firm, whisk it lightly to help loosen the pastry cream. Fold in whipped cream.

Pipe or spoon pastry cream filling into tart shell.  Top with sliced peach. To make Lemon Thyme

glaze, take 1/2 cup of the sugar syrup from the can peach and toss in 1 1/4 teaspoon lemon thyme.

Simmer in a medium deep saucepan over medium heat for around 5-1o minutes. Set aside to cool,

and using a pastry brush, glaze slice peaches with the Lemon Thyme Syrup. Transfer Peach Tart

back to the fridge and chill for another 1 hour. Thaw 5-10 minutes before serving. ENJOY!

                                                             *basic sweet tart shell loosely adapted from Donna Hay