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🍰 Crispy Lemon Tart with Cream

312 kcal · 30 min · 4 servings

Crispy Lemon Tart with Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix 60 g sugar, 120 g cold butter, the flour, a pinch of salt, one egg yolk, and 0.5 teaspoon vanilla extract in a bowl until you have a smooth dough.
  2. 2. Knead the dough briefly with your hands, form it into a ball, and flatten it slightly on a plate.
  3. 3. Place the covered dough in the refrigerator for 30 to 60 minutes.
  4. 4. Knead the cold shortcrust pastry briefly before using it further.
  5. 5. Roll out the dough on a lightly floured silicone mat to about 5 mm thickness, ensuring it is large enough for your tart pan.
  6. 6. Grease the tart pan with baking release spray.
  7. 7. Place the dough in the pan, press it firmly against the sides and bottom, and smooth the edges.
  8. 8. Chill the lined base in the refrigerator for about 30 minutes.
  9. 9. Grate the zest from untreated organic lemons, as the skin is edible.
  10. 10. Squeeze the juice from the lemons.
  11. 11. Whisk the lemon zest with the lemon juice (100 ml), two eggs, 100 g sugar, and the starch in a saucepan until the mixture is completely smooth and free of lumps.
  12. 12. Heat the mixture over medium heat, stirring constantly to prevent the eggs from scrambling and to avoid lumps.
  13. 13. Stir continuously until the mixture thickens and comes to a brief boil.
  14. 14. Remove the lemon curd from the heat and stir in 50 g of butter until melted and incorporated.
  15. 15. Preheat the oven to 180 °C conventional heat (top and bottom heating).
  16. 16. Bake the tart base in the preheated oven at 180 °C for 10 minutes.
  17. 17. Strain the lemon curd through a fine sieve to remove any remaining lumps.
  18. 18. Remove the pre-baked base from the oven and smooth it out if necessary using a glass.
  19. 19. Pour the lemon curd into the base and spread it evenly.
  20. 20. Bake the tart at 180 °C for 25 to 30 minutes until set.
  21. 21. Remove the tart from the oven and allow it to cool completely.
  22. 22. Carefully release the tart from the pan using the springform base and place it on a serving plate.
  23. 23. Whip the cream with 1 teaspoon of vanilla extract until stiff peaks form.
  24. 24. Serve the tart with the fresh whipped cream.

Nutrition per serving