Cooking time: 1 hour
Serves 6
Pre-heat oven 180ºC
Whizz pastry ingredients in processor, then mould into 17.5 cm flan dish. Cool in fridge. Place in a hot tray and bake blind for 20 minutes.
As the pastry bakes, prepare the filling. Beat the eggs and sugar until pale and thick, mix in the lemon juice and grated zest. Whisk the cream until just thick and fold in lightly. Pour the mixture into the pastry shell and bake for 30 minutes. When cool, dust lightly with icing sugar.
Moscatel makes the ideal combination for pastries and desserts which are not excessively sweet, based on fruit and ice-cream.
Serve slightly chilled between 12 & 14° C in a white wine glass.
Pairs perfectly with fruit and ice-creams.
The structure of the wine allows conservation of the bottle for a few months.
