Lemon tart with raspberry sauce

Name: Lemon tart with raspberry sauce
Yield: 1
Ingredients: 250 g frozen raspberries; 5 Organic lemons; 200 g + some flour; 50 g + 100 g + 2-3 tablespoons sugar; 100 g cold + some butter; 1 Egg yolk + 4 eggs (size M); 1 Vanilla pod; 2 TABLESPOONS Breadcrumbs; 200 g + 50 g icing sugar; 1 TABLESPOON Cornstarch; 125 g Whipped cream

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

250 g frozen raspberries
5 Organic lemons
200 g + some flour
50 g + 100 g + 2-3 tablespoons sugar
100 g cold + some butter
1 Egg yolk + 4 eggs (size M)
1 Vanilla pod
2 TABLESPOONS Breadcrumbs
200 g + 50 g icing sugar
1 TABLESPOON Cornstarch
125 g Whipped cream

Directions

1
##raspberries## defrost. ##Lemons## Wash them hot, dry them off. Grate the zest of 2 lemons. Knead 200 g flour, 50 g sugar, 1 teaspoon lemon peel, 100 g butter in pieces, egg yolk and 2-3 tbsp cold water first with the dough hooks of the hand mixer, then quickly knead until smooth with your hands.
2
Cover and chill for approx. 30 minutes. Place a tart mould with a removable base (approx. 28 cm Ø) in a cool place for approx. 30 minutes.
3
Grease the tart mould and dust with flour. Preheat the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Roll out dough to a round shape (approx. 32 cm Ø) on a little flour. Line the mould with the dough, pressing the rim down.
4
Prick the bottom several times with a fork. Bake in the oven for 12-15 minutes.
5
In the meantime, cut the grated lemons in half and squeeze them. ##Cut open the vanilla pod lengthwise and scrape out the pulp. Remove the base from the oven and sprinkle with breadcrumbs.
6
Turn down the oven temperature (electric cooker: 150 °C/circulating air: 125 °C/gas: stage 1)
7
Whip 200 g icing sugar, vanilla pulp and 4 whole eggs until creamy with the whisk of the hand mixer. Stir lemon juice and starch until smooth. Add the rest of the lemon zest to the egg mixture. Whip cream until stiff, fold in.
8
Pour the cream into the mould and bake in the oven for 40-50 minutes until it has set. Remove the tart and let it cool down.
9
Meanwhile, bring 100 ml water and 100 g sugar to the boil in a saucepan. Cut 3 lemons into very thin slices and sauté them for 2-3 minutes at low heat until translucent. Leave to cool in the stock. Puree the raspberries and 2-3 tbsp. sugar and possibly pass through a fine sieve.
10
Cover the tart with lemon slices and dust with 50 g icing sugar. Caramelize under the hot oven grill for 3-5 minutes until golden brown. Serve with raspberry sauce.