Dessert

Tart with lemon curd

Name: Tart with lemon curd
Ingredients: 200 gr. Flour; 155 gr. Butter; 240 gr. Sugar; 1 Eggs; 4 Yolks; 45 gr. Cornflour; 1 Salt; 4 Lemon

Ingredients

Flour 200 gr.
Butter 155 gr.
Sugar 240 gr.
Eggs 1
Yolks 4
Cornflour 45 gr.
Salt 1
Lemon 4

Cooking time:

Difficulty:

Medium

Course:

Diet:

Time:

Cooking method:

Type of product:

Perfect for:

Shortcrust pastry

Mixing tart dough with a Smeg hand mixer in a kitchen

Step 1

In a bowl, pour flour, sugar, salt and cold cubed butter. Mix everything using the optimus whisk. Once a sandy consistency is reached, add the whole egg and the yolk. Shape into a compact rectangle, line with baking paper and place in the fridge for at least two hours.

Placing tart crust into an oven for baking

Step 2

Roll out the shortcrust pastry to a thickness of 6 mm and place it in the tart mould. Trim the edges and bake using the Smart Cooking function for tarts.

Lemon curd

Step 3

Extract the zest from the lemons and the juice. Strain the juice and add the cornflour and sugar. Pour everything into a saucepan and transfer to the induction hob on medium power. Stir until all the sugar is dissolved. Pour in the lightly beaten eggs and continue cooking in a bain-marie until the cream has thickened. Allow to cool.

Assemble the tart with lemon curd and garnish with meringues and lemon peel.

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