Lemon and Almond Tart

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 100 g Flour, 50 g mixed almonds
  • 50 g Icing sugar
  • 75 g cold + 175 g soft butter
  • 1 egg white + 2 egg yolks (size M)
  • 40 g Cornstarch
  • 1/4 l Lemon juice (approx. 5 lemons)
  • 10 tablespoons (100 ml) Rum
  • 50 g + 1 tablespoon brown cane sugar
  • 7-10 Tbsp possibly 1 lime and 1 lemon
  • 500 g dried pulses
  • for blind baking, baking paper

Directions

  1. 1

    Knead flour, almonds, icing sugar, 75 g butter and egg white. Cover and chill for about 30 minutes. Roll out round (approx. 28 cm Ø) on a little flour. Place in a greased tart or springform pan (24 cm Ø) and press down at the edges. Cut the baking paper to size and lay it on the dough, pour the pulses on top. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level: 3) for about 15 minutes. Remove the paper together with the pulses. Bake at the same temperature for another 10-15 minutes. Leave to cool in the mould

  2. 2

    Mix starch with 6-8 tablespoons (75 ml) of water. Boil up juice, rum and 50 g brown sugar. Stir in starch, bring to the boil briefly. Stir 6 tbsp. lemon mass individually into the egg yolk, then stir the egg yolk into the lemon mass. Cool down a little. Stir 175 g butter in pieces into the lukewarm lemon mixture. Cool down

  3. 3

    Remove the bottom from the mould. Pour in the lemon mixture and chill for approx. 2 1/2 hours. Decorate with 1 tbsp. brown sugar, lime and lemon slices

Nutrition Facts

KCAL
310 kcal
CARBS
19 g
FATS
21 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesCakeCake

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