Lemon and thyme tart

Name: Lemon and thyme tart
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 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

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

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

Directions

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
Chill for 1 hour.
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
Mix with agave syrup, ricotta, starch, lemon peel, lemon juice and thyme.
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
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.