Ingredients
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Wheat Flour – 9 oz (255 g)
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Eggs – 5
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Almond Flour – 1 ⅓ oz (40 g)
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Lemon – 5
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Water – 1 ⅔ fl oz (50 ml)
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Butter – 14 oz (400 g)
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Sugar – 7 oz (200 g)
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Salt – 1 pinch
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Gelatin – 2 tbsp
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Milk Chocolate – ⅔ oz (70 g)
Recipe
If your body craves something fresh and delicious, do not deny it! Pamper yourself with a lemon tart after the manner of French confectioners.
Everything is perfect in the lemon tart from Cook It: crunchy shortcrust made with almond flour, delicate cream rich in citrus aroma, and laconic chocolate decor that lets you explore new facets of taste.
Advice. Firstly, butter for making shortcrust and filling should be at room temperature, so take it out of the refrigerator in advance. Secondly, you can make almond flour yourself. For this, grind nuts in a coffee grinder. Finally, to extract more juice from lemons, press them to the countertop with your palm and roll them.
Steps
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1
Done
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Combine wheat flour with almond flour, add 5 ¼ oz (150 g) of softened butter, 1 egg, 3 ½ oz (100 g) sugar. Knead the dough and form a ball. |
|
2
Done
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Pour the dough into a mold, form edges, and pierce the bottom in several places with a fork. Place a sheet of parchment on top of the dough, put dry peas on the surface. Bake the cake for 20 minutes at 340 °F. Remove the parchment with peas. Return the cake to the oven, bake until done. |
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3
Done
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Pour water into a pot, add 1 teaspoon of sugar, bring to a boil. Cover gelatin with the prepared mixture. |
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4
Done
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Thoroughly wash lemons, remove the zest, and squeeze the juice. In a bowl, beat 4 eggs with the remaining sugar. Pour in lemon juice, add zest, and stir well. Transfer the mixture into a pot and set it over a pan of simmering water. Add 8 ¾ oz (250 g) of softened butter and mix thoroughly. |
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5
Done
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Add the bloomed gelatin to the lemon mass, mix. Pour the cream into the mold with the cake. Let the tart cool at room temperature, then transfer to the refrigerator overnight. |
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6
Done
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Garnish with lime wedges and chocolate flakes. |
The basis of the filling of this tart is a classic lemon curd. If you hold it over a pan of simmering water a little longer and do not add gelatin, you will get a great alternative to jam for morning toast or pancakes. It is perfectly stored in the refrigerator for up to 5 days. Make yourself some tea and enjoy!
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