What can I do with leftover Lemon Tart mix?

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Hi,

Made a really nice lemon tart yesterday for a friend's coffee morning, from a BBC food recipe. The trouble is, the recipe didn't specify what size of pastry case to use so I still have about a pint of lemon/egg/double cream tart filling in the fridge! I used a bought case and haven't any others to just make another tart, so what can I do with it? (I thought 500ml double cream was a lot to use...)

I baked the tart for about 20 mins on gas 2 to get it nice and just set. Any ideas? Maybe I could use my creme brulee ramekins or something?

Many thanks for your ideas!

DFS

MRSMCAWBER

Hi there
i have just been looking at that recipe :-)
I would pour it into ramekins or similar and bake it in the oven with a bowl of water in the oven, a bit like an egg custard mmmmm and have it

MickMack

How about,

Get some digestive biscuits and crush them up, use this to make a nice crunchy base in a small baking tray or dish.

Then pour your lemon mixture over this.

Then get some egg whites and sugar and whisk it up to make a meringue mix and pour this over the lemon, if you have enough you could have little individual lemon meringue tarts or maybe a tray bake!!!

Only thing is you will then be left with the egg yokes, so you'll have to figure out what to do with those!!!

It's a vicious circle ;-)

Downsizing__for_sanity

Thanks, still having a think....

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I poured it into the ramekins and baked it on a deep baking tray, with some boiling water poured in to make a bain marie. Just set after about 15 mins - wobbly in the middle - lovely! My friends all loved it too so very chuffed. I would prob make it again as it's less fiddly than lemon tart as you don't use any pastry. If anyone's interested, the recipe was - 4 eggs, 500ml double cream, 3 oz caster sugar, juice and zest of 3 lemons. Whisk together, pour into ramekins, oven for 20 mins and done! Dust with icing sugar, serve with raspberries or strawberries. Makes 6 very large "lemon brulees" or 2 tarts.