Lemon Tart
A classic lemon tart with a crisp shortcrust pastry and a creamy, tangy lemon filling.
Ingrédients pour 8 parts
- 3 eggs
- 125 g. butter
- 150 g. sugar
- 2 table s. water
- 50 g. powdered sugar
- 250 g. soft / patent flour
- 3 citron
- 150 ml. crème fraîche
- 1 egg yolk
Ustensiles
- baking paper
- bowl
- citrus press
- grater
- oven
- pie dish
- rolling pin
- whisk
Préparation
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Preheat the oven to 180°C (350°F).
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Prepare the shortcrust pastry: in a bowl, mix the flour and powdered sugar. Add the cold butter cut into pieces, and rub with your fingertips to form a sandy texture.
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Add the egg yolk and cold water. Mix to form a ball of dough. Do not overwork the dough.
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Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
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Roll out the dough and line a tart mold.
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Prick the bottom of the tart with a fork and bake blind for 10 minutes.
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Prepare the filling: grate the zest of the lemons and squeeze the juice. In a bowl, mix the lemon juice and zest with the sugar, eggs, and cream.
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Pour the filling over the pre-baked tart base.
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Bake again for 25 minutes, until the filling is set and lightly golden.
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Let it cool before enjoying.