Lemon tart
Lemon tart is a refined dessert, perfect for warm days or for a moment of indulgence. This simple and delicious recipe, based on digestive biscuits and a lemon cream, will surely become your favorite. I will present the necessary steps to achieve a refreshing lemon tart, along with some useful tips and variations to enrich your culinary experience.
Preparation time: 30 minutes
Cooling time: 4 hours (or overnight)
Number of servings: 8
Ingredients:
- 300 g digestive biscuits
- 150 g melted butter
- 1 packet of instant lemon-flavored cream + 250 ml milk
- 250 ml whipped cream
- 4 lemons
- 100 g granulated sugar
- juice of one lemon
- 200 ml water
- 1/2 packet of gelatin granules
Preparation:
1. Start by preparing the crust. Place the digestive biscuits in a blender and blend until you achieve a fine powder. If you don’t have a blender, you can use a rolling pin and a sturdy bag to crush the biscuits.
2. Pour the melted butter over the biscuits and mix well until the mixture becomes homogeneous. This will form the base of the tart.
3. Place the biscuit mixture into a 24 cm springform cake pan. Press firmly with your hand or the back of a spoon to achieve an even layer. Place the pan in the fridge for 20 minutes so that the crust sets.
4. Meanwhile, in a bowl, mix the instant cream powder with 250 ml of cold milk, according to the package instructions. Make sure to mix well to avoid lumps.
5. Once the crust has set, pour the lemon cream over it and level it with a spatula. Place the pan back in the fridge to set.
6. In a saucepan, add 200 ml of water and 100 g of sugar. Bring to a boil and stir until the sugar completely dissolves, forming a thick syrup.
7. Wash the lemons well and slice them thinly. Add the lemon slices to the boiling syrup and let them simmer for 10 minutes. This process will intensify the lemon flavor and add a delicious taste to the syrup.
8. Remove the lemon slices from the syrup and place them on a plate. In a small bowl, hydrate the gelatin in a few tablespoons of cold water, according to the package instructions.
9. Let the syrup cool for 10 minutes, then add the hydrated gelatin. Mix well to ensure it is completely dissolved. Allow the mixture to cool completely.
10. Remove the cake pan from the fridge, place the lemon slices on the lemon cream, and carefully pour the cooled syrup mixed with gelatin over the top. This layer will create a shiny and appetizing glaze.
11. Put the tart back in the fridge for a few hours or, preferably, leave it overnight. It is ready when the surface becomes a firm jelly.
Useful tips:
- You can add a little vanilla extract to the lemon cream for an extra flavor.
- If you want a less tart tart, you can reduce the amount of lemon juice added to the syrup.
- Lemon tart is best served cold, alongside a cup of tea or coffee, to balance the acidity of the lemon.
- A delicious variation would be to add a few fresh mint leaves for an extra note of freshness.
This lemon tart recipe is not only a quick dessert but also a wonderful way to impress your guests. Whether you prepare it for a special occasion or simply to indulge yourself, the result will always be a success!
Ingredients: 300 g digestive biscuits, 150 g melted butter, 1 packet of instant lemon-flavored cream, + 250 ml milk, 250 ml whipped cream, 4 lemons, 100 g powdered sugar, lemon essence, 200 ml water, 1/2 packet of gelatin granules.
