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🍽️ Lemon Tart with Pistachio Garnish

274 kcal · 30 min · 4 servings

Lemon Tart with Pistachio Garnish Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Whisk the lemon juice, lemon zest, cornstarch, sugar, and eggs together in a bowl.
  2. 2. Slowly heat the mixture while stirring constantly with a whisk until it comes to a boil.
  3. 3. Immediately pour the hot cream through a fine mesh sieve into a clean bowl.
  4. 4. Let the cream cool down for a short while.
  5. 5. Stir the butter into the cooled cream until fully incorporated.
  6. 6. Cover the cream with plastic wrap and refrigerate until cold.
  7. 7. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  8. 8. Line the bottom of a 22-centimeter springform pan with baking paper.
  9. 9. Separate the eggs and beat the egg yolks with half of the sugar until frothy.
  10. 10. Beat the egg whites with a pinch of salt until stiff.
  11. 11. Slowly stir the remaining sugar into the egg whites until the mixture is glossy and forms stiff peaks.
  12. 12. Gently fold the egg whites into the egg yolk mixture.
  13. 13. Mix the flour with the cornstarch, sift it over the mixture, and add the lemon zest and lemon juice.
  14. 14. Gently fold all ingredients together until a homogeneous batter forms.
  15. 15. Pour the batter into the prepared springform pan and smooth the surface.
  16. 16. Bake the sponge cake base in the preheated oven until done.
  17. 17. Slice the cooled sponge cake horizontally through the middle.
  18. 18. Spread half of the cold lemon cream onto the bottom half of the cake.
  19. 19. Place the top half of the cake on top.
  20. 20. Spread the remaining lemon cream on top of the cake.
  21. 21. Shave the coconut flesh into curls using a vegetable peeler.
  22. 22. Sprinkle the coconut curls and pistachios over the finished tart.

Nutrition per serving