Desserts

Tart with lemon curd

Preparation Time:
2 h 45 min
Rest Time:
2 h
Cooking:
25 min
Difficulty:
Medium
Course:
Diet:
Perfect For:

Ingredients

Pastry
200 g Flour
155 g Butter
1 Eggs
4 Yolks
60 g Sugar
Salt, to taste
Lemon curd & garnish
4 Lemons (zest and juice)
45 g Cornflour
180 g Sugar
Meringues, to taste

Proceedings

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 yolks. Shape into a compact rectangle, line with baking paper and place in the fridge for at least two hours.
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.

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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