Lemon and thyme tart

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 100 g cold + some butter
  • 50 g Sugar
  • 7-10 Tbsp Salt
  • 1 Egg (Gr. M)
  • 150 g + some flour
  • 7-10 Tbsp Cling film
  • 2-3 stem(s) fresh thyme
  • 3 Organic lemons
  • 4 Eggs (Gr. M)
  • 4 TABLESPOONS Agave syrup (health food store)
  • 150 g creamy ricotta
  • 1 TABLESPOON Cornstarch

Directions

  1. 1

    For the short pastry, knead 100 g butter in pieces, sugar, 1 pinch of salt, egg and 150 g flour with the dough hooks of the mixer to a smooth dough. Form into a ball, wrap in cling film and chill for at least 1 hour

  2. 2

    For the lemon cream, wash the thyme, shake dry and pluck the leaves from the stalks. Wash 1 lemon hot, dab dry and finely grate the peel. Squeeze all lemons. Whisk the eggs with the whisks of the mixer. Mix with agave syrup, ricotta, starch, lemon peel, lemon juice and thyme

  3. 3

    Roll out the short pastry round (approx. 30 cm Ø) on a lightly floured work surface and line a greased tart mould with a lifting base (26 cm Ø) so that the edge is also covered

  4. 4

    Pour in lemon cream and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) in the lower third for approx. 30 minutes. Take out and let cool down

  5. 5

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
190 kcal
CARBS
18 g
FATS
10 g
PROTEINS
5 g

Categories & Tags

Cakes & Pastriesvery easyCake