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🍽️ Crunchy Lemon Cream Tart

1629 kcal · 30 min · 4 servings

Ingredients

• 250 g wheat flour Type 1050
• 0.5 tsp baking powder
• 3 tbsp fruit sugar
• salt
• dried legumes (for blind baking)
• 250 ml low-fat milk
• 2 tsp cornstarch
• 2 egg yolks
• 1 untreated lemon (2 tbsp grated lemon zest)
• sweetener
• 300 g blueberries

Instructions

1. 1. Knead all dough ingredients quickly into a smooth dough.
2. 2. Wrap the dough in plastic wrap.
3. 3. Chill the dough in the refrigerator for 1 hour.
4. 4. Preheat the oven to 180 degrees Celsius.
5. 5. Lightly flour your work surface.
6. 6. Roll out the dough thinly.
7. 7. Cut out the base using the tart pan's edge.
8. 8. Place the dough base into the pan.
9. 9. Shape the remaining dough into a long roll.
10. 10. Work the roll into a dough rim.
11. 11. Cover the dough with dried beans.
12. 12. Bake the dough base for 30 minutes until golden yellow.
13. 13. Remove the dried beans.
14. 14. Let the base cool down completely.
15. 15. Heat the milk.
16. 16. Stir the cornstarch smooth with 2 tablespoons of cold water.
17. 17. Stir the lemon zest into the starch mixture.
18. 18. Bring the mixture to a brief boil.
19. 19. Remove the pan from the heat.
20. 20. Stir the egg yolk into the cream.
21. 21. Sweeten the cream with a little sweetener.
22. 22. Let the cream cool down a bit.
23. 23. Spread the cream over the baked base.
24. 24. Wash the blueberries.
25. 25. Sort the blueberries.
26. 26. Distribute the blueberries over the pudding.
27. 27. Chill the tart for 1 hour.
28. 28. Serve the tart in the pan.

Nutrition per serving

• kcal: 1629
• Protein: 49 g · Fett/Fat: 31 g · Carbs: 278 g