Lemon cream tart

Name: Lemon cream tart
Ingredients: 80 g butter; 200 g flour; 1/4 teaspoon salt; 1 egg; 4 tablespoons sugar; 1 packet vanilla sugar (8 g); 2 tablespoons mineral water; 5 g baking powder; 750 ml milk; 4 eggs; 150 g sugar; 3 1/2 tablespoons starch; 1/4 teaspoon salt; 1 medium lemon (120 g); 180 g butter

Dessert - Lemon cream tart by Otilia E. - Recipia

The milk, egg and lemon cream thickens on the stove as you stir continuously, until it has the consistency of a thick sauce; the lemon cream tart then bakes for 30 minutes. The filling sits in a tender crust, topped with browned shapes cut from the pastry. I cut it into thin slices and serve it cold. Preparation: 25 minutes. Cooking: 38 minutes. Resting: 150 minutes. Total time: 213 minutes. Servings: 8. Approximately 545 kcal and 10 g protein per serving.

Ingredients

For the pastry

80 g butter
200 g flour
1/4 teaspoon salt
1 egg
4 tablespoons sugar
1 packet vanilla sugar (8 g)
2 tablespoons mineral water
5 g baking powder

For the cream

750 ml milk
4 eggs
150 g sugar
3 1/2 tablespoons starch
1/4 teaspoon salt
1 medium lemon (120 g)
180 g butter

Preparation

1. Beat the eggs with the sugar until smooth, then mix in the starch and salt. Slowly pour in the milk, stirring continuously. 2. Set the mixture over medium heat and stir for 8 minutes, until it thickens to the consistency of a thick sauce. Mix in the lemon zest and juice, then the softened butter. 3. Cover the cream and chill it for 30 minutes while you prepare the pastry. 4. This time I used whole eggs and a cake tin with a removable base. Rub the butter into the flour, sugar, vanilla sugar, salt and baking powder until the mixture is crumbly. Add the egg, then the mineral water and mix until combined. 5. Wrap the pastry and chill it for at least 30 minutes. Roll it out, place it in a 24 cm round cake tin with a removable base and bring the edges up the sides. Set aside a little pastry for the shapes on top. 6. Pour the cream into the crust and arrange the cut-out shapes on top. Bake the tart at 180°C for 30 minutes, until the edges are golden. 7. Leave the tart to cool for 2 hours before cutting it.

Notes

Cold, it goes well with black tea; the cream is reminiscent of homemade pudding set in a tender crust. Grate only the yellow part of the zest, as the white layer can make it bitter. If the lemon is very bitter, add the juice a little at a time and taste the cream before adding the butter. The filling can stay soft if the starch has not cooked long enough; keep it on the heat until it holds the mark of the whisk. If the pastry cracks after chilling, leave it on the counter for 5 minutes, then press the cracks together with your fingers. The baked tart keeps covered in the fridge for up to 3 days. For an orange version, replace the lemon zest and juice with the grated zest of one orange and 60 ml orange juice. Contains gluten, dairy and eggs.