Lemon cream tart
Lemon Cream Tart – a delicacy that will bring a smile to anyone's face! This wonderful recipe, with a crispy crust and a smooth, fragrant cream, is perfect for any occasion, whether it's a family dinner or a party with friends. Let's get to work and discover together how we can create this delicious tart, step by step!
Preparation time: 20 minutes
Baking time: 10-12 minutes
Total time: 30-32 minutes
Number of servings: 8
Necessary ingredients
*For the crust:*
- 200 g flour
- 85 g sugar
- 85 g butter (at room temperature)
- 3 eggs
- 1 teaspoon baking powder
- Zest of one lemon
*For the lemon cream:*
- 2 egg yolks
- 2 tablespoons cornstarch
- 3 tablespoons sugar
- 200 ml milk
- Zest of one lemon
- Juice of 1/2 lemon
Step by step to a perfect tart
1. Preparing the crust: Start by letting the butter soften at room temperature. This is an essential step since cold butter will not mix well with the sugar, and the final texture of the crust will suffer. Once the butter is soft, add the sugar and mix well, using a mixer or spatula, until you achieve a smooth and fluffy mixture.
2. Adding wet ingredients: Add the eggs, one at a time, mixing well after each. Then, add the lemon zest, which will bring a fresh and vibrant flavor. Continue mixing until the mixture becomes creamy and airy.
3. Incorporating dry ingredients: Sift the flour together with the baking powder and gradually add them to the butter and egg mixture. Use a spatula to gently mix until the ingredients combine, being careful not to overmix, or you will end up with a dense crust.
4. Baking the crust: Prepare a tart pan by greasing it with a little butter or using parchment paper. Pour the mixture into the pan and level the surface. Preheat the oven to 180 degrees Celsius and bake the tart for 10-12 minutes or until golden. Check with a toothpick: if it comes out clean, the crust is ready! Remove it from the oven and let it cool completely.
5. Preparing the lemon cream: In a bowl, mix the egg yolks with the sugar and cornstarch. These ingredients will give the cream consistency. Gradually add the milk, stirring constantly with a whisk. Then, transfer the mixture to a saucepan and add the lemon zest. Place over low heat and stir continuously to avoid lumps.
6. Finishing the cream: When the cream starts to thicken, add the lemon juice and remove the lemon zest. Continue stirring for a few seconds, then set aside from the heat. Let the cream cool slightly, then pour it over the cooled tart crust.
7. Decorating: You can leave the tart simple or decorate it with thin slices of lemon, mint leaves, or even whipped cream for a more elegant look.
Useful tips for a perfect result:
- Make sure the butter is at room temperature for a fluffy crust.
- Use fresh lemons for a more intense flavor. Zest adds extra aroma.
- If you prefer a denser cream, you can add a whole egg to the yolk mixture.
- You can also use plant-based milk instead of cow's milk for a vegan version.
Frequently asked questions:
- Can I use green lemons instead of yellow ones?
Yes, but the taste will be slightly different. Yellow lemons are more aromatic and sweet.
- How can I keep the tart for several days?
Store the tart in an airtight container in the refrigerator. The flavor will remain fresh, but the crust may become a little soft.
Combinations and variations:
This lemon cream tart pairs perfectly with vanilla ice cream or a berry sauce. You can also experiment with different types of citrus, such as limes or oranges, to create a unique variant. Another interesting idea is to add some poppy seeds to the dough for a unique look and texture.
Calories and nutritional benefits:
Each serving of lemon cream tart contains approximately 220-250 calories, depending on the ingredients used. This delicacy provides calcium from milk and protein from eggs, but it should be consumed in moderation due to its sugar content.
I hope this lemon cream tart recipe inspires you to make it and enjoy every bite. It's a simple and quick recipe, perfect for bringing a bit of sunshine to your table! Enjoy!
Ingredients: For the dough: 200 g of flour, 85 g of sugar, 85 g of butter, 3 eggs, 1 teaspoon of baking powder, lemon zest. For the lemon cream: 2 egg yolks, 2 tablespoons of cornstarch, 3 tablespoons of sugar, 200 ml of milk, zest of one lemon and the juice of 1/2 lemon.
