Lemon and thyme tart

Leta Marks
very easy
5 1
30 mins
30 mins


Servings: 1
  • 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


  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 mix at least

  2. 2

    Chill for 1 hour.

  3. 3

    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.

  4. 4

    Mix with agave syrup, ricotta, starch, lemon peel, lemon juice and thyme.

  5. 5

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease tart mould (with lifting base; 26 cm Ø) with butter. Roll out the shortcrust pastry on a lightly floured work surface (approx. 30 cm Ø) and line the tart mould so that the edge is also covered.

  6. 6

    Pour in lemon cream and smooth it down. Bake in a hot oven in the lower third for about 30 minutes. Take out and let cool down.

Nutrition Facts

190 kcal
18 g
10 g
5 g