Lemon Tart

Name: Lemon Tart
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 200 g Flour; 75 g + 8 tablespoons sugar; 1 package Vanillin sugar; 1 knife tip Baking Powder; 125 g Butter; 4 Eggs (size M); 125 g Whipped cream; 125 ml freshly squeezed lime juice; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 6

200 g Flour
75 g + 8 tablespoons sugar
1 package Vanillin sugar
1 knife tip Baking Powder
125 g Butter
4 Eggs (size M)
125 g Whipped cream
125 ml freshly squeezed lime juice
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film
baking paper

Directions

1
For the dough, mix flour, 2 tablespoons of sugar, vanillin sugar and baking powder. Cut butter into small cubes. Add butter and 60 ml water and work into a smooth dough first with the kneading hooks of the hand mixer, then with cold hands. Wrap in foil and refrigerate for about 1 hour. Roll out dough between 2 sheets of baking paper. Cut out 6 circles (each approx. 15 cm Ø). Grease 6 small tart moulds (approx. 11 cm Ø) and sprinkle with flour.
2
Put the dough in and press the rim. Prick the cakes evenly with a fork. Mix eggs, 75 g sugar, cream and lime juice. Spread the lime cream on the tartes. Bake in the preheated oven on the lower shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. After 10 minutes, sprinkle each with a tablespoon of sugar
3
Preparation time approx. 1 hour 10 minutes. 1 hour waiting time