Absolute Heaven in your mouth! You will have to go and try it out for Yourself!
No slaving over the stove here! The filling is done in the microwave with my secret technique! If you have a dairy allergy or if preferred you may replace your cream topping with a Swiss Meringue Topping which will lower the calories of your topping by 510.
Servings: 8 Calories per serving: 480.25
With Homemade Pastry: Total Weight: 1.064 kg Total Calories: 3,842
July 17, 2017
Filling including Cream: Total Weight: 962 g Total Calories: 3,322 Calories
Filling only: Total Weight: 665 g Total Calories: 2,542
Smooth and creamy, just the right amount of tartness and sweetness. And without condensed milk, but if you said it was made from condensed milk, they would believe you!
And perfect calculations with just enough curd to generously fill a 23 cm diameter foil tart plate or pie dish.
And with just the right amount of pastry.
All ingredients are just spot on! Do NOT change a thing!
Chefs Tip:
Chefs Tip:
As soon as your pastry crust comes out of the oven, very quickly before it cools down, with a teaspoon, gently press down on the pastry to prevent puffiness. It must be done quickly or you will damage your pastry, as it begins cooling down very fast once it comes from the oven. If you use this trick you will never need to bake your pastry blind.
I just use ordinary table sugar in both my filling and pastry.
If you want to make Castor sugar you may just run ordinary table sugar through a food processor with a metal blade on – or in a coffee grinder.
Pastry Crust – Recipe 1: Instant Biscuit Crust – Total Weight: 174 g Total Calories: 855
Notes: If your biscuits are already sweet, omit the sugar when making your biscuit crust. You may use any plain, sweet tea biscuits for this one.
Ingredients:
100 g biscuits (Marie or Tennis biscuits in South Africa)
62.5 g butter, melted (may use good-tasting margarine to economize)
pinch salt to taste
11 g sugar (only if using Marie biscuits) Do NOT add sugar with Tennis biscuits
Method:
Dissolve butter until very hot in the microwave. Break up biscuits by adding to the food processor together with sugar only if using South African Marie biscuits or place in bag and crush with feet or rolling-pin until fine crumbs. Stir biscuit crumbs into hot melted butter. Empty into a pie plate and press out with an inverted drinking flat-bottomed glass. Bake 180 C until golden. Set aside to cool. – Note: Some people don’t bake this crust but it is preferable as it gives you a fresher tasting crispier texture but is entirely up to you.
Homemade Shortcrust Biscuit Pastry: Recipe 2: Total weight: 102 g – Total Calories: 527
This gives a delicious thin pastry crust, without wastage. I really love this crust. I have been using it all my life and it just cannot be bettered! This recipe is lovely if you add a drop or 2 of almond essence or if you wish, a bit of vanilla to taste. Which is entirely up to you if you.
Ingredients:
45 g (3 Tablespoons / 45 ml) butter – May use hard margarine or ½ and ½
1 Tablespoon castor sugar
45 g (90 ml) Cake Flour – or use your set of measuring spoons
Pinch salt or to taste
1.25 ml vanilla extract (essence) or to taste
Method 1: If you are not using a food processor:
- Place your 23 cm diameter tart foil or baking dish on a scale. Weigh your flour, castor sugar, and salt.
- Weigh in your cubes of butter, and rub it in with your fingertips until it forms crumbs.
- Knead all together to form a ball and press into a foil tart baking dish.
You may use a flour-dusted pastry press. If you don’t have one just use your fingers to press out your pastry.
Method 2: If you are using a food processor:
- Place a food processor bowl onto a scale and in the following order weigh in...
- Your flour.
- Add your small cubes of butter on top of your flour.
- Add your sugar with just a light sprinkling of salt to taste.
- Close the lid and whizz until your pastry forms a ball. Remove. Press into a 23 cm diameter foil tart/pie/baking dish.
Bake in a preheated oven at 180 degrees Celsius for 10 – 12 minutes or until light golden brown. Remove from oven. Set aside to cool.
Lemon Curd Filling:
Ingredients:
240 g (480 ml) sugar
3 eggs, large (whole)
3 eggs, large (yolks only)
174 g butter (1.5 sticks)
125 ml lemon juice, freshly squeezed
1.5 tbsp lemon zest, freshly grated (plus a little extra)
Method:
Find 2 microwave-safe or oven-proof bowls.
Place the 1st bowl onto a scale. Crack into it your first 3 eggs, whole.
Separate the other 3 eggs, being careful not to get any yolk in your whites. Set whites aside or store in a sealed container, refrigerated for later use – or for a delicious lemon meringue later
Add the 3 yolks to your whole eggs and weigh in the sugar.
To the 2nd bowl, weigh in, or add your butter and lemon juice. Place in microwave and cook on high for 4 mins or until just melted but steaming hot.
As soon as your filling is set. Whip up your cream topping as below.
Whipped Cream – OR – Chantilly Cream Topping:
Ingredients: Total Calories: 784
Add the 3 yolks to your whole eggs and weigh in the sugar.
To the 2nd bowl, weigh in, or add your butter and lemon juice. Place in microwave and cook on high for 4 mins or until just melted but steaming hot.
Meanwhile cream eggs and sugar with a stick blender and whilst constantly running the stick blender, pour over your steaming hot lemon butter mixture in a steady stream to partially cook (temper) your eggs. – Quickly, preventing the mixture from cooling rapidly, put the entire contents back into the microwave oven to cook on high for a further 2.1 minutes (1000 watt oven), and voilà! There! Your filling is done. 
Pour filling into pastry tart shell and set aside to cool for 10 minutes. Place in the refrigerator on the top back shelf to chill or set for a minimum of 3 hours but overnight is best for a better setting tart and presentation, however, I allowed mine to set for a mere 3 hours refrigerated.There! Your filling is done. As soon as your filling is set. Whip up your cream topping as below.
Ingredients: Total Calories: 784
282 g / ml whipping cream
15 ml sugar
3.75 ml vanilla extract (optional)
Method:
Place the bowl on the scale and weigh or measure in cream and sugar. Whip until soft peak stage, no more or cream will turn to butter, and then you will need to add more cream to rectify. Just as or before the soft peak stage is reached you may whip in your vanilla to taste.
Remove tart from refrigerator and swirl over your cream topping. Serve and enjoy!
15 ml sugar
3.75 ml vanilla extract (optional)
Method:
Place the bowl on the scale and weigh or measure in cream and sugar. Whip until soft peak stage, no more or cream will turn to butter, and then you will need to add more cream to rectify. Just as or before the soft peak stage is reached you may whip in your vanilla to taste.
Remove tart from refrigerator and swirl over your cream topping. Serve and enjoy!
Total including Cream and Pastry: Weight: 1,064 Calories: 3,849
Homemade Shortcrust Pastry – Recipe 2: Total weight: 102 g – Total Calories: 527
As soon as your pastry crust comes out of the oven – very quickly before it cools down, with a teaspoon, gently press down on the pastry to prevent puffiness. It must be done quickly or you will damage your pastry, as it begins cooling down very fast once it comes from the oven. If you use this trick you will never need to bake your pastry blind. I just used ordinary table sugar in both my filling and pastry.
If you can get one of these handheld pastry presses, grab it! It makes the job of pressing out pastry into foil pie dishes so much quicker and easier! When pressing out, I dip mine into flour which prevents the pastry from sticking to it. You will never be put off making pie pastry ever again if you can get your hands on one of these little gadgets!
This cream is to die for! It is a Jersey cream that comes from Woodland's dairy in Humansdorp, South Africa. It always just manages to whip up and it tastes the best! My number 1 choice when it comes to cream.