Lemon cream tart

Lemon Cream Tart – A Refreshing Delight for Any Occasion

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 8-10

Introduction

Lemon cream tart is a classic dessert known for its intense citrus flavor and creamy texture. This recipe is perfect for hot summer days or any occasion when you want to impress friends and family. The history of this tart is lost in the mists of time, being a combination of influences from traditional kitchens, but it has become popular due to the perfect balance between the acidity of lemon and the sweetness of sugar. Let's get started and explore each step of this recipe!

Ingredients

*For the crust:*
- 200 g flour
- 50 g almond flour (optional, for a richer taste)
- 125 g butter (at room temperature)
- 100 g powdered sugar
- 2 egg yolks
- 2 tablespoons of cold water

*For the cream:*
- 500 ml milk
- 5 egg yolks
- 200 g sugar
- 100 g cornstarch
- Juice and zest of 3-4 lemons (make sure to avoid the white part, which is bitter)
- *Optional: lemon extract for a more intense flavor*

*For decoration:*
- Ice cream (vanilla or lemon)
- Mint or basil leaves for a flavor contrast
- Chocolate sauce

Step by Step

1. Preparing the Crust

Start by sifting the flour into a large bowl. This helps to aerate the flour and will provide a lighter crust. Add the almond flour for an extra flavor and texture.

Wash the eggs and separate the yolks from the whites. In another bowl, combine the yolks with the powdered sugar. Use a mixer or whisk to mix until the mixture becomes homogeneous and slightly frothy.

Add the softened butter at room temperature and mix well, then incorporate both types of flour and a pinch of salt. Finally, add cold water, little by little, until you obtain a crumbly dough.

Wrap the dough in plastic wrap and refrigerate for 30 minutes. This step is essential to achieve a tender and manageable crust.

2. Preparing the Lemon Cream

Meanwhile, let's take care of the cream! Carefully grate the lemon zest, keeping in mind that the white part is bitter. Squeeze the juice from the lemons and set it aside.

In a saucepan, put 350 ml of milk over low heat. In a separate bowl, mix the yolks with the sugar and cornstarch, adding the remaining 150 ml of milk. Mix well to avoid lumps.

Once the milk has started to heat up (it should not boil), add the egg and sugar mixture, as well as the zest and lemon juice. Stir constantly with a wooden spoon to prevent sticking. When the cream thickens, remove it from the heat and let it cool slightly.

3. Baking the Crust

Preheat the oven to 180°C. Remove the dough from the refrigerator and prepare a tart pan by greasing it with butter and dusting it with flour to prevent sticking.

Roll out the dough into the pan, carefully molding it to the edges of the pan. Trim any excess dough and use a fork to prick the crust, preventing it from puffing up during baking.

Cover the crust with a sheet of parchment paper and fill it with beans or rice to maintain its shape. Bake for 15 minutes, then remove it from the oven and let it cool slightly.

4. Assembling the Tart

Once the crust has cooled, pour the lemon cream inside and work to distribute it evenly. From the remaining dough, you can create a lattice to place over the cream, adding a rustic and attractive look.

Bake the tart again for about 15 minutes or until the lattice turns golden. Check if it is well-baked, and if not, leave it for a few more minutes.

5. Cooling and Serving

Remove the tart from the oven and let it cool completely before slicing. Serve with a scoop of vanilla or lemon ice cream, add chocolate sauce, and decorate with mint or basil leaves for an extra touch of freshness.

Practical Tips

- Choose fresh lemons: Fresh lemons have a much more intense flavor and will make a difference in your cream. Check the skin to ensure it is smooth and shiny.
- Experiment with flavors: You can also add a few drops of vanilla extract to the cream for a more complex taste.
- Customize the decoration: Instead of chocolate sauce, try a berry sauce for a fruitier note.

Nutritional values (per approximate serving):

- Calories: 350 kcal
- Fats: 20 g
- Carbohydrates: 40 g
- Proteins: 5 g

Frequently Asked Questions

- Can I use whole wheat flour?
Yes, but the texture of the tart will be different, denser. It is advisable to combine whole wheat flour with white flour for a more balanced result.

- How can I store the tart?
Keep the tart covered in the refrigerator. It is recommended to consume it within 2-3 days to enjoy its freshness.

- Is it possible to make the cream with plant-based milk?
Of course! Almond or coconut milk can be used as a substitute, but keep in mind that the taste will be influenced.

The lemon cream tart is not only a delicious dessert but also an excellent way to bring a touch of sunshine to less sunny days. So gather the ingredients and let yourself be inspired by the fresh flavors of lemon. Enjoy!

 Ingredients: Base: 200 g flour, 50 g almond flour, 125 g butter, 100 g powdered sugar, 2 egg yolks, 2 tablespoons of cold water, Cream: 500 ml milk, 5 egg yolks, 200 g sugar, 100 g starch, Juice and zest from 3-4 lemons, * optional lemon essence, Decor: Ice cream, Mint/basil, Chocolate sauce.