Lemon tart with raspberry sauce

Ingredients

Directions

1. 1

   Defrost the raspberries. Wash lemons hot and grate them dry. Finely grate the zest of 2 lemons. Mix flour, 50 g sugar and 1/4 of the lemon peel. Mix butter in flakes, egg yolk and 2-3 tbsp. cold water first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Roll out the dough round on a floured work surface. Line a greased tart form with flour and a lift-off base (28 cm Ø) with it.

2. 2

   Pull up the rim and press down. Prick the tart base several times with a fork, line with baking paper and place dried peas on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 7-8 minutes, then remove baking paper and dried peas. Bake for another 10 minutes. Take out. Turn down the oven temperature (electric oven: 150 °C/ convection oven: 125 °C/ gas: level 1). Halve the grated lemons and squeeze the juice. Cut the vanilla pod lengthwise and scrape out the pulp. Whisk vanilla pulp, 200 g icing sugar and eggs with the whisk of the hand mixer until thick and creamy. Whip cream until stiff, fold into the eggs with lemon juice and remaining lemon peel. Sprinkle the pre-baked dough with breadcrumbs. Pour the egg cream into the tin. Bake in the preheated oven for 40-50 minutes until the cream has set. Cut 3 lemons into very thin slices. Bring 8 tablespoons of sugar and 8 tablespoons of water to the boil in a saucepan.

3. 3

   Cut the vanilla pod lengthwise and scrape out the pulp. Whisk vanilla pulp, 200 g icing sugar and eggs with the whisk of the hand mixer until thick and creamy. Whip cream until stiff, fold into the eggs with lemon juice and remaining lemon peel. Sprinkle the pre-baked dough with breadcrumbs. Pour the egg cream into the tin. Bake in the preheated oven for 40-50 minutes until the cream has set. Cut 3 lemons into very thin slices. Bring 8 tablespoons of sugar and 8 tablespoons of water to the boil in a saucepan. Steam lemon slices in it at low heat for 2-3 minutes until transparent. Let lemon slices cool in the stock. Puree the raspberries and 4 tbsp. sugar, pass through a sieve. Remove the tart and let it cool down on a cake rack. Before serving, cover the tarte with the lemon slices, dust with 50 g icing sugar and caramelise under the hot grill of the oven until golden brown. Serve the tarte with raspberry sauce

4. 4

   Steam lemon slices in it at low heat for 2-3 minutes until transparent. Let lemon slices cool in the stock. Puree the raspberries and 4 tbsp. sugar, pass through a sieve. Remove the tart and let it cool down on a cake rack. Before serving, cover the tarte with the lemon slices, dust with 50 g icing sugar and caramelise under the hot grill of the oven until golden brown. Serve the tarte with raspberry sauce

5. 5

   Waiting time 1 hour