How Long To Cook A 6 Inch Cake

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Preparation Notes: plus chilling and cooling

Serving notes: Cuts into 8 slices

Makes: 0

Prep Time: 0 hours 30 mins

Cook Time: 1 hour 0 mins

Total Time: 1 hour 30 mins

For the pastry

200 g (7oz) plain flour, plus extra to dust

⅔tsp baking powder

75 g (3oz) unsalted butter, chilled and chopped

75 g (3oz) caster sugar

Finely grated zest of ½ lemon

1tsp vanilla extract

1 medium egg

For the filling

350 ml (12fl oz) semi-skimmed milk

Finely grated zest of ½ lemon

2 medium eggs

100 g (3½oz) caster sugar

1 tsp. vanilla extract (or vanilla bean paste, if you have it)

25 g (1oz) plain flour

For the topping

25 g (1oz) pinenuts

Icing sugar, to dust

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Start by making the pastry: put all the pastry ingredients into a food processor and pulse until the mixture comes together. If you don't have a processor, mix together the flour and baking powder, then rub in the butter with your fingers. Next, stir in the sugar and zest, then mix in the vanilla and whole egg with a blunt-ended kitchen knife and bring the pastry together. Wrap and chill for 30min.
Next, make the filling. Heat the milk and lemon zest until nearly boiling (there should be bubbles around the inside edge of the pan). Meanwhile, put the two eggs, caster sugar, vanilla extract or paste and flour into a medium heatproof bowl. Whisk together to combine. Gradually whisk in the hot milk mixture, then scrape contents back into the empty pan. Return pan to the heat and cook, whisking constantly, until the mixture is thick (it will need to boil before it thickens). Take off heat and leave to cool completely.
Preheat oven to 180°C (160°C fan) mark 4. Lightly flour a work surface and roll out two-thirds of the pastry and use to line a deep, 20.5cm (8in) round loose-bottomed sandwich tin. Whisk the filling to break it up (and beat out any lumps that have formed on cooling), then spoon into the pastry base and spread to level. Trim the lining pastry (if necessary) so it comes about 2cm (¾in) above the filling, then gently fold the pastry on to the filling. Next, roll out the remaining pastry on a lightly-floured surface and cut out a 20.5cm (8in) round. Lay on top of the filling and press edges lightly to seal. Sprinkle over the pinenuts and press them down gently.
Bake for 50min until nicely golden. Leave to cool for 10min in tin, then carefully remove outside ring and leave tart to cool completely on a wire rack.
To serve, liberally dust the cake with icing sugar and serve in slices with berries, or (if you're feeling extra indulgent) some pouring cream.

Per Serving:

Calories: 324
Total carbs: 47 g
Sugars: 26 g
Total fat: 13 g
Saturated fat: 6 g

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