Lemon sprinkle tart

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Grease a tart mould (26 cm Ø) with a removable base, sprinkle with breadcrumbs. Knead flour, 175 g sugar, vanilla sugar, 1 pinch of salt and 275 g butter in flakes first with a hand mixer, then briefly with your hands to form crumbles.

2. 2

   Finally, add 1 tablespoon of sugar. Approx. 2⁄3 Press the crumble firmly into the mould as the base and rim (approx. 2 cm high). Chill the rest of the crumbles.

3. 3

   Squeeze the lemons, remove 2 tablespoons of lemon juice. Fill the rest of the juice with water to 450 ml, bring to the boil with 175 g sugar and 15 g butter. Mix starch and 4 tbsp. water. Stir into the boiling juice, simmer for about 1 minute while stirring.

4. 4

   Whisk the egg yolks. Gradually add 3 tbsp. lemon cream to the egg yolk, then stir into the rest of the cream. Bring the cream to the boil again briefly, then pass through a fine sieve and allow to cool for about 15 minutes.

5. 5

   Fill the cream into the tart tin. Sprinkle with the remaining crumbles, rubbing the crumble dough between your fingers. Place the tart in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) on the lowest shelf (gas: see

6. 6

   oven manufacturer) bake for 25-35 minutes. Leave to cool and rest in the mould for at least 4 hours to allow the cream to set (it is then soft but does not melt!).

7. 7

   Mix icing sugar and 2 tablespoons of juice until smooth. Pour the icing into a freezer bag, cut off a small corner at the bottom. Distribute in strips on the tart. Let it dry.

Nutrition Facts

KCAL
370 kcal

CARBS
48 g

FATS
17 g

PROTEINS
3 g