Lemon cream tart

Name: Lemon cream tart
Ingredients: 200 g plain flour; 50 g almond flour; 100 g powdered sugar; 1/4 teaspoon salt; 125 g softened butter; 2 egg yolks; 2 tablespoons cold water; 500 ml milk; 5 egg yolks; 200 g sugar; 100 g cornstarch; 4 medium lemons; 1 teaspoon lemon essence (optional); 10 g butter; 10 g flour; 8 scoops of ice cream; 120 ml chocolate sauce; 8 mint or basil leaves; baking beans

Dessert - Lemon cream tart by Rica H. - Recipia

Lemon cream tart has a tender crust, baked first with parchment paper and beans, then filled and topped with a pastry lattice. The custard, made with milk, egg yolks and lemon juice, sets as it cools, while the almond flour gives the base a slightly crumbly texture and a pronounced lemon flavor. I cut it once it has cooled completely and add the ice cream just before serving. Prep: 30 minutes. Cook: 38 minutes. Rest: 65 minutes. Total time: 133 minutes. Serves: 8. Approximately 650 kcal and 13 g protein per serving.

Ingredients

For the crust

200 g plain flour
50 g almond flour
100 g powdered sugar
1/4 teaspoon salt
125 g softened butter
2 egg yolks
2 tablespoons cold water

For the custard

500 ml milk
5 egg yolks
200 g sugar
100 g cornstarch
4 medium lemons
1 teaspoon lemon essence (optional)

For the pan

10 g butter
10 g flour

To serve

8 scoops of ice cream
120 ml chocolate sauce
8 mint or basil leaves
baking beans

Preparation

1. Sift the plain flour and almond flour. Mix them with the powdered sugar and 1/4 teaspoon salt, then work in the softened butter and the 2 egg yolks. Pour in 2 tablespoons of cold water and knead briefly, until you have a crumbly dough. 2. Wrap the dough and refrigerate for 30 minutes. 3. Zest the 4 lemons without grating the white pith, then juice them. Put 350 ml of milk over low heat and warm until hot, but not boiling. 4. Mix the 5 egg yolks with the sugar, then stir in the cornstarch and 150 ml of cold milk. Add the lemon zest and juice and, if using, the lemon essence. Pour the mixture into the warm milk and cook over low heat for 5-8 minutes, stirring constantly, until thickened. 5. Preheat the oven to 180°C. Grease a 24 cm tart pan with 10 g of butter and dust with 10 g of flour. Press the dough into the pan, trim off the excess and keep it for the lattice. Prick the base with a fork, cover it with parchment paper and place beans on top. Bake for 15 minutes, until the edges are set. 6. Let the base cool for 5 minutes, then remove the paper and beans and spread the custard over it. Shape the reserved dough into strips and lay them on top. Bake for another 15 minutes at 180°C, until the lattice is golden. 7. Let the tart cool for 30 minutes. Cut it into 8 portions and serve each with a scoop of ice cream, chocolate sauce and a mint or basil leaf.

Notes

A slice goes well with plain black tea; the custard is reminiscent of homemade pudding, while the base is closer to a shortbread cookie than a fluffy cake. Choose firm lemons that feel heavy for their size and have fragrant zest, so you have plenty of zest to grate and juice. Fruit at room temperature is easier to juice than cold fruit. If you make the custard ahead, cover it with plastic wrap pressed directly onto the surface so it doesn't form a skin. The filling may seem soft while warm; it will set as it cools. The tart keeps in the refrigerator for up to 3 days in a covered container. For a different citrus note, you can replace one of the four lemons with a lime. The crust contains gluten, almonds, butter and eggs, while the custard contains milk and eggs.