Lemon tart

Name: Lemon tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 200 g Flour; 250 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 150 g Butter or margarine; 2 Egg Yolk; 5 Lemons; 50 ml pale cane syrup; 3 Eggs (size M); 125 g Whipped cream; 7-10 Tbsp coconut strips; 7-10 Tbsp Flour; Baking paper and peas

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

200 g Flour
250 g Sugar
1 pinch Salt
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
150 g Butter or margarine
2 Egg Yolk
5 Lemons
50 ml pale cane syrup
3 Eggs (size M)
125 g Whipped cream
7-10 Tbsp coconut strips
7-10 Tbsp Flour
Baking paper and peas

Directions

1
Put flour, 50 g sugar, salt, vanillin sugar, lemon peel, fat and 1 egg yolk into a mixing bowl and knead with the dough hooks of the hand mixer. Then work into a smooth dough with cool hands. Cover and let rest in the fridge for about 30 minutes. Grease a tart mould (29 cm Ø). Roll out the dough on a lightly floured work surface until round (approx. 33 cm Ø) and line the mould with it. Refrigerate for another 30 minutes.
2
Meanwhile peel 4 lemons so that the white skin is completely removed. Cut the lemons into thin slices. Put them into a pot together with syrup and 50 ml water and bring to the boil. Steam for about 3 minutes at low heat. Remove with a skimmer. Drain and let it cool down. Prick the dough several times with a fork. Line with baking paper and peas for blind baking and pre-bake in a preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 10 minutes. Squeeze the remaining lemon for the filling. Beat the eggs, remaining egg yolk and remaining sugar with the whisk of the hand mixer until foamy. Stir in lemon juice. Whip cream until stiff and fold into the egg mixture.
3
Prick the dough several times with a fork. Line with baking paper and peas for blind baking and pre-bake in a preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 10 minutes. Squeeze the remaining lemon for the filling. Beat the eggs, remaining egg yolk and remaining sugar with the whisk of the hand mixer until foamy. Stir in lemon juice. Whip cream until stiff and fold into the egg mixture. Remove the baking paper and peas and pour the lemon cream onto the dough. Bake in the preheated oven (electric: 150 °C/ gas: level 1) for 45-50 minutes. After about 20 minutes baking time, cover the tart with lemon slices and bake with it. Cover if necessary 15 minutes before the end of the cooking time. Let the tart cool down on a cake rack and decorate with coconut strips as desired. Makes approx. 12 pieces
4
Remove the baking paper and peas and pour the lemon cream onto the dough. Bake in the preheated oven (electric: 150 °C/ gas: level 1) for 45-50 minutes. After about 20 minutes baking time, cover the tart with lemon slices and bake with it. Cover if necessary 15 minutes before the end of the cooking time. Let the tart cool down on a cake rack and decorate with coconut strips as desired. Makes approx. 12 pieces