Lemon tart
Lemon Tart: a fresh and refreshing delight you must try! This lemon tart recipe is perfect for all occasions, from parties to intimate gatherings or simply to indulge after a long day. With a fluffy crust, a velvety lemon cream, and a delicious lemon curd, each bite will take you on an explosion of citrus flavors.
Preparation time: 30 minutes
Baking time: 20-25 minutes
Total time: 1 hour
Number of servings: 8
Ingredients
For the crust:
- 3 eggs
- 4 tablespoons sugar
- 2 tablespoons water
- 1 tablespoon oil
- 85 g flour (~6 tablespoons)
- 5 g baking powder
For the lemon cream:
- 350 ml milk
- 1 packet vanilla pudding
- 4 tablespoons sugar
- 10 g gelatin
- 150 ml whipped cream
- juice of 1 lemon
For the lemon curd:
- 40 g butter
- 1 lemon (juice and zest)
- 1 egg
- 3 tablespoons sugar
- 1 teaspoon cornstarch
For decoration:
- 75 ml whipped cream
- 4 tablespoons lemon cream
Instructions
Step 1: Preparing the crust
1. Separate the eggs: Start by separating the egg whites from the yolks. It is essential to have a clean bowl to achieve well-beaten egg whites.
2. Beat the egg whites: Add a pinch of salt to the egg whites and beat them with a mixer until you get a stiff foam. This step is crucial for giving volume to the crust.
3. Mix the yolks: In another bowl, mix the yolks with the sugar until you obtain a creamy composition of a deep yellow color. Add the oil and water, continuing to homogenize.
4. Incorporate the flour: Mix the flour with the baking powder and gradually add it to the yolk mixture, gently folding with a spatula to keep the air in the egg whites.
5. Combine the two mixtures: Add the beaten egg whites over the yolk mixture and gently mix with a spoon, using up-and-down motions.
6. Bake the crust: Pour the mixture into a greased and floured tart pan (26 cm). Bake in a preheated oven at 180°C for 20-25 minutes. Check if it’s done with a toothpick – if it comes out clean, it's perfectly baked.
7. Cool the crust: After baking, let the crust cool for 15 minutes, then invert it onto a plate. If you prefer a moister crust, you can soak it with a little lemon syrup.
Step 2: Preparing the lemon curd
1. Mix the ingredients: In a bowl, beat the egg with the sugar and lemon juice. Add the cornstarch and mix well.
2. Melt the butter: In a small saucepan, melt the butter over low heat. When it is completely melted, pour the egg and lemon mixture over it and stir constantly.
3. Thicken the mixture: Continue to cook over medium heat, stirring continuously until the mixture thickens like pudding. Once it reaches the desired consistency, let it cool.
Step 3: Preparing the lemon cream
1. Mix the pudding: In a bowl, mix the pudding powder with 4 tablespoons of sugar, then add 5 tablespoons of milk and homogenize.
2. Heat the milk: In a saucepan, heat the remaining milk. When it is warm, pour the pudding mixture in and whisk until it thickens.
3. Dissolve the gelatin: Hydrate the gelatin in 3 tablespoons of cold water for 10 minutes, then dissolve it in the microwave. Add 2-3 tablespoons of pudding and mix, then incorporate it into the rest of the pudding.
4. Add the lemon juice: Allow the pudding to cool completely, then add the lemon juice and mix well. Finally, fold in the whipped cream gently to avoid losing air.
Step 4: Assembling the tarts
1. Apply the lemon curd: Over the cooled crust (and soaked, if you prefer), spread an even layer of lemon curd.
2. Add the lemon cream: Pour the lemon cream over the lemon curd, leaving a little for decoration.
3. Decorate the tart: Use a pastry bag to decorate the edges of the tarts with rosettes of whipped cream. In the center, you can add little flowers made from the remaining lemon cream.
Helpful tips
- Choose fresh ingredients: Use fresh lemons for an intense flavor. Organic lemons are ideal as their skin is not chemically treated.
- Soaking: If you want a moister crust, you can prepare a syrup from water and sugar, flavored with a little lemon juice. This will make the crust moister and tastier.
- Gluten-free option: You can replace the flour with a gluten-free option such as almond flour or a combination of rice flour and cornstarch.
- Flavoring: For an even more intense flavor, you can add a few drops of vanilla extract to the pudding mixture.
Frequently asked questions
1. Can I use other types of fruits? Yes, you can experiment with other citrus fruits, such as oranges or limes, to create interesting variations.
2. How can I store the tart? The tart keeps well in the refrigerator, covered with plastic wrap, for 3-4 days.
3. What drinks can I pair with the tart? A fresh lemonade or a chilled mint tea pairs perfectly with the lemon tart.
This lemon tart will not only catch the eye but also delight the taste buds of those who enjoy it! It is a light and refreshing dessert, perfect for warm summer days or any special occasion. Whether you serve it at a garden party, a family dinner, or simply to indulge your taste buds, this recipe will surely become a favorite. Enjoy!
Ingredients: Base: 3 eggs, 4 tablespoons sugar, 2 tablespoons water, 1 tablespoon oil, 85 g flour (~6 tablespoons), 5 g baking powder. Cream: 350 ml milk, 1 packet vanilla pudding, 4 tablespoons sugar, 10 g gelatin, 150 ml whipped cream, lemon. Lemon curd: 40 g butter, 1 lemon, 1 egg, 3 tablespoons sugar, 1 teaspoon cornstarch. Decoration: 75 ml whipped cream, 4 tablespoons cream.
