Lemon cream and fruit tart

Lemon Cream and Fruit Tart - a delicious recipe to delight your taste buds

When it comes to desserts that bring a smile to the faces of loved ones, the lemon cream and fruit tart has no rival! This tart is a perfect combination of a crispy crust, velvety lemon cream, and fresh fruits, which not only offers an attractive appearance but also a refreshing taste. Whether you serve it on a special occasion or simply to pamper your family, this recipe is simple and accessible, perfect for any cooking enthusiast.

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 20 minutes
Number of servings: 8-10

Ingredients:
For the crust:
- 300 g flour
- 125 g butter (at room temperature)
- 2 egg yolks
- 1 whole egg
- 125 g sugar
- 1 teaspoon baking powder
- a pinch of salt

For the lemon cream:
- 5-6 egg yolks
- 300 g sugar
- zest of 2 lemons (finely sliced; avoid the white part, which is bitter)
- approximately 700 ml milk
- 3-4 tablespoons flour

For decoration:
- Fresh fruits (kiwi, strawberries, pineapple, etc., to taste)
- 1 packet of gelatin

The history of the lemon cream tart is fascinating, representing a combination of pastry traditions from various corners of the world. This tart, with its crispy crust and slightly tangy cream, is often associated with moments of celebration and joy, being a symbol of summer and fresh fruits.

Step by step for a perfect result:

1. Preparing the crust:
Start by mixing all the crust ingredients in a large bowl: flour, butter, egg yolks, whole egg, sugar, baking powder, and salt. Use your fingers to quickly combine the ingredients until you get a smooth dough. It is important not to overwork the dough to prevent gluten development, which can make the crust too tough.

2. Chilling the dough:
Once the dough is ready, wrap it in plastic wrap and refrigerate for about 1 hour. This step will help the dough firm up and become easier to handle.

3. Preparing the pan:
Preheat the oven to 180°C. Grease a tart pan well with butter, without adding flour, to prevent sticking. It is essential to choose a suitable shape; usually, a tart pan is ideal, but you can also use other shapes that are not for cake.

4. Forming the crust:
Take the dough out of the refrigerator and roll it out on a lightly floured surface until it is thin enough to be placed in the pan. Use your hands to fit it into the shape, leaving a higher edge so that the cream does not overflow.

5. Baking the crust:
Cover the dough with a sheet of parchment paper and place some beans, rice, or anything you have at home on top to prevent the dough from puffing up during baking. Place the pan in the oven and bake for about 20 minutes, or until the crust turns golden. Check it occasionally, as every oven bakes differently.

6. Preparing the lemon cream:
While the crust is baking, prepare the lemon cream. Place the milk in a medium pot and add the lemon zest; heat it until just before boiling. Meanwhile, in a separate bowl, beat the egg yolks with the sugar until creamy. Add the flour and mix well, ensuring there are no lumps.

7. Combining the ingredients:
When the milk is boiling, remove the lemon zest and gradually pour in the egg yolk mixture, stirring constantly. Place everything over medium heat and cook, stirring continuously, until the cream thickens, but not so much that it becomes too dense. Then, let the cream cool.

8. Assembling the tart:
Once the crust and cream have cooled, pour the lemon cream over the crust, smoothing it out. Arrange the fresh fruits on top, leaving space for the gelatin that will give a shiny appearance and keep the fruits in place.

9. Gelatin:
Prepare the gelatin according to the package instructions and carefully pour it over the fruits, ensuring they are evenly covered. Place the tart in the refrigerator for a few hours so that it sets and the flavors combine.

10. Serving:
When you're ready to serve, cut the tart into slices and enjoy every bite of this delicious combination of flavors and textures. You can add a dollop of whipped cream or vanilla ice cream for an extra treat.

Helpful tips:
- Make sure all ingredients are at room temperature before starting to achieve a uniform texture.
- You can experiment with different types of fruits depending on the season; berries, peaches, or mango are also excellent options.
- If you don't have gelatin, you can use sugar syrup or a fruit glaze to add a shiny appearance.

Nutritional benefits:
This tart provides a good source of vitamins and minerals due to the fresh fruits. Lemons are rich in vitamin C, and the added fruits will provide you with valuable antioxidants. Additionally, it is a lighter option compared to other heavier desserts, being a dessert that can be enjoyed in moderation.

Frequently asked questions:
- Can I use whole wheat flour instead of white flour? Yes, but it may change the texture and taste of the crust.
- Is it possible to use another type of milk? Yes, you can use almond milk or soy milk for a dairy-free version.
- Can the tart be frozen? It is recommended not to freeze it, as the texture of the cream and fruits may suffer.

Enjoy cooking! This lemon cream and fruit tart will surely become your and your loved ones' favorite. Whether you serve it as a refreshing dessert in summer or as a treat on cooler days, each slice will bring a touch of joy!

 Ingredients: You need: For the dough: -300g flour -125g butter -2 egg yolks -1 whole egg -125g sugar -1 tsp baking powder -salt For the lemon cream: -5-6 egg yolks -300g sugar -zest from 2 lemons (cut very thin, avoiding the white part as it is bitter) -approx. 700ml milk -3-4 tbsp flour Fruits: -kiwi, strawberries, pineapple, etc. (according to preference) -1 packet gelatin